The role of lactic acid bacteria in enhancing digestibility and flavor profile of alternative protein matrices and cultivated-meat scaffolds

Abstract Rising global demand for sustainable protein necessitates alternatives like plant-based matrices and cultivated meat scaffolds. However, structural complexity and antinutritional factors (ANFs) often compromise their digestibility and organoleptic properties. This systematic review evaluates 11 studies (2019–2025) demonstrating how lactic acid bacteria (LAB) fermentation enhances these matrices through five key mechanisms: (1) proteolytic hydrolysis, (2) generation of favorable flavor compounds, (3) degradation of off-flavor precursors, (4) acidification-induced activation of endogenous enzymes, and (5) reduction of ANFs. LAB significantly improves digestibility and flavor in plant-based proteins by increasing peptide bioavailability and masking undesirable notes (e.g., beany flavors). However, applications in cultivated meat scaffolds remain underexplored. These findings position LAB fermentation as a promising, multi-target strategy to advance the nutritional and sensory quality of alternative protein systems.