Fermenting pea protein drinks to cut bitter, beany notes
What it found
Fermenting pea-protein beverages with certain food-grade bacteria reduced bitterness and green, pea-like aromas and boosted umami and dairy notes in taste tests with a trained panel.
The work was done in the lab and with human tasters, not in animals.
What they found
Studies in people
Bitterness and astringency
Several lactic acid bacteria, especially L. fermentum NCC660, L. johnsonii NCC533, L. lactis subsp. lactis NCC2378 and L. rhamnosus NCC4007, reduced bitterness and astringency in the fermented drinks compared with unfermented ones. Bacillus and Staphylococcus strains increased bitterness.
Umami and salty taste
Fermentation with L. johnsonii NCC533 and L. fermentum NCC660 increased umami and salty tastes. These strains also raised levels of free amino acids, nucleotides and peptides that are linked to savoury flavour.
Aroma improvements
Most strains reduced the pea-like and green aromas. L. fermentum NCC660 was particularly effective at lowering green, pea-like and aldehyde-related aromas, while L. lactis and L. johnsonii increased dairy or cheese notes.
Animal and lab studies
Chemical changes
In lab tests, fermentation with L. johnsonii NCC533 and L. fermentum NCC660 broke down pea proteins into peptides and increased taste-active compounds. These changes were linked to the improved taste and aroma.
Other findings
Strain selection
The authors identified six strains as effective starter cultures: L. fermentum NCC3059, L. fermentum NCC660, L. lactis NCC2378, L. johnsonii NCC533, L. rhamnosus NCC4007 and B. longum NCC2705.
What the authors conclude
“The findings showed significant taste and aroma enhancements after 48 h of fermentation, including reduced bitterness and richer umami and dairy-like aromas.”
Also in their conclusions
- They conclude that fermentation with selected strains significantly improved the taste and aroma of pea-protein beverages, reducing bitterness and boosting umami and dairy-like notes.
- They emphasise that empirical screening, combining chemical analysis and sensory evaluation, is crucial for selecting starter cultures.
- They advise that in vivo sensory assessments are needed for validation and that the next phase will explore the mechanisms behind flavour improvement.
How it was done
Pea-protein ingredients are nutritious and versatile, but their bitter, astringent, green and beany off-flavours make them hard to use in foods. The authors wanted to find microbial cultures that could improve the flavour of pea-protein beverages.
They screened 69 food-grade bacterial strains from Nestlé's culture collection in pea-protein beverages over three rounds, fermenting for up to 72 hours. They used chemical analysis, proteomics and sensory tests with 14 trained panelists to pick the best strains.
What it can’t tell you
- This study was done in a lab with a trained panel, so it cannot show how the fermented drinks would be received by ordinary consumers.
- The long-term stability or health effects of the fermented beverages were not tested.
- The findings are specific to the pea-protein matrix and strains used, so they may not apply to other pea products or bacteria.
Who paid
- Conflicts
- The authors declare no competing financial interest.
- Authors work at
- Technical University of Munich, Germany
The paper
- Title
- Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages
- Type
- Study
- Evidence
- Studies in people · animals · lab
- Summarised from
- Full text
- Cite
- Spaccasassi A, Utz F, Dunkel A, et al (2024). Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages. Journal of agricultural and food chemistry. doi:10.1021/acs.jafc.4c02316Free full textPubMed 38953212DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error