Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by synthetic microbial consortia (SMC) on the perceptio...

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Detalles Bibliográficos
Autores principales: Ben-Harb, Salma, Saint-Eve, Anne, Irlinger, Françoise, Souchon, Isabelle, Bonnarme, Pascal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025280/
https://www.ncbi.nlm.nih.gov/pubmed/35454733
http://dx.doi.org/10.3390/foods11081146

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025280/
https://www.ncbi.nlm.nih.gov/pubmed/35454733
http://dx.doi.org/10.3390/foods11081146

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