# Evaluation of the ability of smear-ripened cheese microbial communities to colonize pea-protein matrix

Mahtab Shoukat, Eric Dugat-Bony, Vincent Hervé, Dominique Swennen, Marjon H.J. Wells-Bennik, Pascal Bonnarme

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Mahtab Shoukat, Eric Dugat-Bony, Vincent Hervé, Dominique Swennen, Marjon H.J. Wells-Bennik, et al.. Evaluation of the ability of smear-ripened cheese microbial communities to colonize pea-protein matrix. 7th International ISEKI-Food Conference, Jul 2023, Paris, France. hal-04160030

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Submitted on 12 Jul 2023

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# Evaluation of the ability of smear-ripened cheese microbial communities to colonize pea-protein matrix

Mahtab Shoukat¹, Eric Dugat-Bony¹, Dominique Swennen¹, Vincent Hervé¹, ²Marjon H. J. Wells-Bennik & Pascal Bonnarme¹*

¹ Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France, ² NIZO, Ede, Netherlands

## Introduction

Plant-based substitutes for dairy and meat products have been one of the key innovative drivers since the last decade due to concerns about sustainability, lifestyle, and dietary limitations (El Youssef et al., 2020). Pea protein is one of the most preferable plant-based protein to develop plant-based substitutes due to its high nutritional value (Masiá et al., 2022). However, microbial safety and sensory attributes of these plant-based products are the main technological and scientific challenges for the food industry (Ben-Harb et al., 2022). Fermentation and ripening processes may help to enhance the microbiological safety, nutritional, physicochemical, and sensory characteristics of plant-based products (Ben-Harb et al., 2020). However, to understand the evolution and behaviour of microorganisms during these processes is crucial for the development of plant-based products with desired characteristics.

## Aims & Objectives

* To evaluate the ability of smear-ripened cheese microbial communities to colonize a pea-protein matrix.

* To understand the growth behaviour of different cheese microorganisms in pure culture fermentation conditions.

* To identify microbial strains with optimum potential for pea-protein based cheese ripening.

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## Conclusion

* All smear-ripened cheese microorganisms well colonized the pea protein matrix except *Brevibacterium aurantiacum*.

* Among lactic acid bacteria (LAB), *L. plantarum*, and *L. cremoris* showed higher growth tendency compared to *L. lactis* S3+ & S3 strains in pea-protein matrix.

* Most cheese ripening bacteria and yeasts demonstrated the ability to slightly decrease the pH of pea protein matrix especially *H. alvei* and *K. lactis*.

## Future Work

* To understand the evolution and behaviour of smear-ripened cheese microorganisms and their interaction in a pea-protein matrix.

* To investigate the effect of iron-deficient and iron-rich conditions on the growth evolution of smear-ripened cheese microbial communities during pea-protein matrix fermentation.

* To identify an optimal synthetic microbial consortia for plant based cheese fermentation.

## References

* Masiá, C., Jensen, P. E., Petersen, I. L., & Buldo, P. (2022). Design of a functional pea protein matrix for fermented plant-based cheese. *Foods*, **11**(2), 178

* El Youssef, C., Bonnarme, P., Fraud, S., Péron, A. C., Helinck, S., & Landaud, S. (2020). Sensory improvement of a pea protein-based product using microbial co-cultures of lactic acid bacteria and yeasts. *Foods*, **9**(3), 349.

* Ben-Harb, S., Irlinger, F., Saint-Eve, A., Panouillé, M., Souchon, I., & Bonnarme, P. (2020). Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels. *LWT*, **118**, 108720.

* Ben-Harb, S., Saint-Eve, A., Irlinger, F., Souchon, I., & Bonnarme, P. (2022). Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia. *Foods*, **11**(8), 1146.

## Acknowledgment

E-MUSE project has received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement N° 956126.

Marie Skłodowska-Curie Actions

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E-MUSE
Life sciences and
Artificial intelligence

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