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Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

Abstract : The use of pea protein is limited in food by the persistence of off-flavours. Fermentation by microbial consortia could be a way to circumvent this problem. The aim of our study was to investigate the adaptation potential and metabolic features of consortia as a function of the matrix composition (pea and/or milk proteins). Three designed consortia were investigated for their ability (i) to grow in gels containing 100% pea proteins, 50% pea-50% milk proteins and 100% milk proteins; (ii) to reduce off-flavours and increase aroma perception. VEGAN is suited for the pea gel (PG): it better colonises than in the mixed (PMG) and milk gels (MG), except for lactic acid bacteria that grow better with lactose. In PG, aromatic notes are mainly smoked/onion/garlic, while those in MG and PMG are perceived as dairy/cheese. MEGAN is adapted to MG and PG: it did not mask "green notes" in PMG and generates cheesy and fruity notes in MG. The ExEco consortium is not suited in PG: it does not mask "green notes". Cheese, yogurt and fruits (apple, apricot) notes were perceived in PMG and MG. Our study shows that fermentation could be applied to develop pea-based products with diversified sensory characteristics.
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https://hal.inrae.fr/hal-02950703
Contributor : Christopher Lallemant <>
Submitted on : Monday, September 28, 2020 - 11:23:29 AM
Last modification on : Thursday, May 6, 2021 - 10:52:32 AM

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Salma Ben-Harb, Françoise Irlinger, Anne Saint-Eve, Maud Panouillé, Isabelle Souchon, et al.. Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels. LWT - Food Science and Technology, Elsevier, 2020, 118, pp.108720. ⟨10.1016/j.lwt.2019.108720⟩. ⟨hal-02950703⟩

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