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Image Credit: Scientific Frontline
Scientific Frontline: "At a Glance" Summary
- Main Discovery: A novel two-step fermentation process eliminates 95% to 99% of unpleasant odors in plant-based proteins, significantly improving their sensory appeal.
- Methodology: Researchers utilized a sequential fermentation approach, first applying Lactobacillus plantarum to degrade malodorous compounds, followed by a traditional yogurt culture to develop desirable aromas across eight different plant protein solutions.
- Key Data: Sensory evaluations confirmed a 95% to 99% reduction in key off-flavors—such as "beany," "grassy," and "sulfurous" notes—across all tested proteins, including soy, pea, chickpea, and hemp.
- Significance: This technique addresses a primary barrier to consumer adoption of sustainable plant-based foods by neutralizing the distinct "off" smells that often deter health-conscious eaters from meat and dairy alternatives.
- Future Application: Manufacturers can integrate this cost-effective, time-neutral process into existing production lines to create superior-tasting plant-based dairy alternatives and snacks without raising consumer prices.
- Branch of Science: Food Science and Technology; Nutritional Science
- Additional Detail: Specific additives like allulose were found to enhance the activity of Lactobacillus plantarum, while strawberry preserves improved the performance of the yogurt culture bacteria.


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