Comparative Metabolomics Analysis of the Fermented Plant-Based Meat Analogue of Soybean Proteins

Abstract

For the past few years, the research of plant-based meat analogue (PBMA) has gained more attention, and the metabolites in the PBMA are also essential for the quality of the products. In this study, PBMA was fermented with the complex strain starter Rhodotorula mucilaginosa, Monascus purpureus and Lactiplantibacillus plantarum. By using metabolomics based on LC-MS/MS, the metabolites were investigated during their mixed fermentation, and significant metabolite profile differences were found in different strain-starter treated groups. It also showed that some unsaturated fatty acids (USFA), which produce bean odor, were significantly reduced, and a significant upregulation of acids and esters that produce meaty flavors was detected in the fermentation process. Some pigments, especially β-carotene accumulated significantly after fermentation with the addition of three strain starters, which gives PBMA a good meat-like color stimulation. This study suggests that soybean protein accumulates color through metabolic modulation by β-carotene production accumulation during the yeasts and Lactobacillus fermentation, which provides an approach for producing fermented PBMA with meat-like flavor and color.

Keywords: plant-based meat analogue (PBMA), soybean protein, color, Flavor, comparative metabolomic