Microbial fermentation strategies for enhancing sensory and nutritional quality of plant-based protein foods

Consumer interest in sustainability, health, and ethical food choices drives the increased need for plant-based and alternative protein foods. Unfortunately, undesirable flavor profiles, weak or unfamiliar textures, and the perceived lower nutritional quality of these foods compared to traditional protein sources often limit consumers’ willingness to accept them. There is renewed interest in the use of microbial fermentation as a practical and flexible way to enhance the quality and health benefits of plant-based protein foods through the production of metabolic by-products from lactic acid bacteria, yeasts, and filamentous fungi. This review provides recent research on the effectiveness of microbial fermentation in improving the sensory, functional, and nutritional properties of plant-based and alternative proteins. Fermentation can also effectively eliminate beany and grassy off-flavors, produce desirable aroma compounds and umami-related metabolites, and improve product texture and acceptance. In addition to improving protein digestibility, increasing the bioavailability of micronutrients, and decreasing the occurrence of antinutritional factors, fermentation processes can result in the production of bioactive compounds with health benefits. Furthermore, several advanced methods, including optimised starter cultures; batch fermentation versus mixed culture fermentation; enzymes and facilitated processing; and precision fermentation, were reviewed in terms of their ability to improve the consistency and functional performance of processed foods. In addition, the review highlighted how fermentation is contributing to the development of sustainable food products by converting a variety of plant materials into a wide variety of products and integrating these materials into a circular bioeconomy. The review provided an indication of the current challenges, gaps in knowledge, and the future directions needed for furthering the development of healthier and more acceptable plant-based protein foods with enhanced functionality. • Fermentation improves flavor and texture of plant-based proteins • Microbial bioprocessing enhances digestibility and nutrient availability • Fermentation reduces antinutrients in alternative protein matrices • Bioactive metabolites support functional and wellness-oriented foods • Fermentation advances sustainable and consumer-acceptable protein foods