Effect of Fermentation with Different Lactobacilli on the Organoleptic Properties of Pea Protein Isolate

Abstract— The effect of fermentation of peas with three bacterial preparations (BK-Uglich-K, BK-Uglich-AV, and BK-Uglich-P (Russia)) on the smell and taste of the obtained protein isolate, as well as on the content of 1-hexanal, phytates, and phenolic compounds in it, was studied in this work. It was demonstrated that fermentation allowed us to improve the odor characteristics of the isolate. The severity of the bean and grassy smell, as well as the content of 1-hexanal, was noticeably reduced. Fermentation also allowed us to improve the taste of the isolate: to reduce significantly the severity of such interfering tastes as bean, tart, bitter, and grassy; at the same time, the content of phytates and phenolic compounds in the isolate decreased. The results obtained allowed us to select a bacterial preparation (BK-Uglich-AV) for improving the organoleptic parameters of the pea protein isolates intended for the production of analogues of meat and dairy products.