The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

"Plant-based meat substitutes have weak/soft textural qualities, poor mouth feel, unstable color, & unpleasant/beany flavors...We used Lactobacillus acidophilus, Lactiplantibacillus plantarum, Fusarium venenatum, Neurospora intermedia, & Bacillus s

New Research: The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs #microbiology https://t.co/gAyrHSQS6Y