Bacillus spp. as promising microbial candidates forthe bio-valorisation of pulses for meat alternatives (VALBAC)

Bacillus spp. have significant potential to improve food quality and safety in fermentation by enhancing flavour, but also texture and nutritional value. With their long tradition in Asian fermented products, Bacillus spp. could have a similar impact in Western fermented products.

Key Data

Description

In this project, an exploratory feasibility study, we aim to evaluate the bio-valorisation of pulses, for future meat alternatives using Bacillus spp. in fermentation concepts.

Therefore, we intend to select and screen functional Bacillus strains for their performance on suitable plant substrates including pulses to produce fermented intermediates with improved flavour, texture, and nutritional value as a basis for the production of sustainable and healthy meat alternatives.