Comparative metabolomics analysis of the fermented plant-based meat analogue of soybean proteins

Abstract

For the past few years, the research on plant-based meat analogue (PBMA) has gained increased attention, and the metabolites in the PBMA playing a crucial role in determining the quality of the products. In this study, PBMA was fermented using a complex strain starter comprising Rhodotorula mucilaginosa, Monascus purpureus and Lactiplantibacillus plantarum at an optimized ratio of 5%, 1.5% and 2%, respectively. By using metabolomics based on LC-MS/MS, the metabolites were investigated during their mixed fermentation, and significant metabolites related to the meaty flavor and color were detected in different strain-starter treated between a and d groups, such as the upregulation Glutathione and Methyl (indol-3-yl) acetate that produce meaty flavors in the fermentation process. Meat-like pigments, especially β-carotene accumulated significantly after fermentation with the addition of three strain starters at a ratio of R. mucilaginosa 5%, M. purpureus 1.5% and L. plantarum 2%, providing PBMA with a good meat-like color stimulation. This study suggests that soybean protein accumulates meaty flavor with acid and ester metabolites, and color stimulation through metabolic modulation by β-carotene production during the yeasts and Lactobacillus fermentation. In conclusion, this study provides a fermentation approach for producing PBMA with meat-like flavor and color.