Downstream Processing of Fermented Plant Proteins

Process for producing a high protein ingredient from leguminous plants like fava beans, with improved functionality and reduced color and bitterness for use in plant-based dairy alternatives. The process involves enzymatic modification of the protein concentrate in the presence of antioxidants to extract soluble proteins, followed by membrane separation to concentrate the proteins and remove impurities. This yields a light-colored, neutral-tasting high protein ingredient with improved gelation properties in dairy analogues.

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A process for producing plant-based food products with improved flavor, color, and texture, like dairy alternatives, by enzymatically modifying and separating plant proteins. The process involves solubilizing leguminous proteins in the presence of antioxidants, enzymatically modifying the proteins, separating the soluble protein fraction, and further treating it. This results in a neutral-flavored, light-colored, and soluble plant protein ingredient suitable for plant-based foods.

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Fermenting pea protein to make plant-based cheese analogs using specific bacterial blends that improve texture, reduce beany flavor, and enhance dairy-like flavors compared to traditional starter cultures. The method involves fermenting pea protein with a blend of Streptococcus thermophilus and Lactobacillus bulgaricus, optionally along with Lactobacillus helveticus. The blended bacteria fermentation helps reduce off-flavors like beany notes, improve texture, and boost dairy-like flavors compared to using just the traditional starter cultures. The resulting fermented pea protein product can have pea protein content of 5-15% and may further contain other bacteria strains like Pediococcus, Lactobacillus plantarum, Lactobacillus acidophilus, Bifidob

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Vegan milk substitutes with improved taste, texture, and color compared to traditional plant-based alternatives. The key is fermenting plant proteins like pea or faba bean using microbes and enzymes to neutralize bitterness, reduce earthy flavors, and enhance desirable aromas. This fermentation process is applied to plant proteins to produce fermented plant proteins that are added to vegan milk substitutes to improve taste and mouthfeel. The fermented proteins can replace some or all of the unfermented plant proteins in vegan milk substitutes.

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Preparing fermented rice suitable for plant protein beverages with germinated beans and fermented rice as main raw materials, fermented rice prepared using the method, and plant protein beverage prepared using fermented rice. The method involves germinating rice, fermenting it with specific microorganisms, and then processing the fermented rice to achieve desired texture and flavor characteristics. The fermented rice contains high soluble solids and low alcohol content, with a rich fermentation aroma and sweet flavor.

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Producing high protein, low carbohydrate, thick textured plant-based yogurt without added stabilizers. The process involves concentrating plant bases like oat before fermentation to increase protein levels, then further concentrating the fermented yogurt to remove excess carbohydrates. This allows making a plant-based yogurt with similar protein content to dairy yogurts without added stabilizers.

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Multi-stage fermentation of soybean by-products and sesame by-products to produce fermented products that are remarkably higher in quantity. The process includes using soybean hulls (including embryos) generated as by-products during soybean processing and sesame meal generated during the sesame oil manufacturing process.

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Reducing off-flavors and odors in plant-based protein products to make them more palatable. The method involves detoxifying the proteins from the source material to remove unwanted flavors and odors. This is done by solubilizing the proteins, removing solids, and optionally washing with organic and aqueous solvents. The resulting detoxified protein composition is then used in food products to replace the original protein source. By removing the off-flavors, the final product has a more desirable taste.

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A method to purify plant proteins for use in food applications, like meat substitutes, that reduces off-flavors and colors. The method involves solubilizing the protein, separating the solids, and then precipitating the proteins using organic solvents. This creates a low-flavor, low-color protein isolate. The isolate can be used in food products like plant-based meats to mimic animal meat flavor and texture.

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A process for producing high-purity protein preparations from plant biomass through enzymatic extraction. The method employs a buffer solution containing a reducing agent to extract proteins from plant materials, followed by mechanical lysis, enzymatic treatment, and separation steps. The extraction process maintains protein purity of at least 80% while achieving optimal protein recovery. The resulting protein preparations can be formulated into a wide range of food products with minimal impurities.

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A process for enriching jackfruit seeds with microorganisms through semi-solid fermentation for protein production. The process involves cleaning and sanitizing the seeds, followed by crushing and fermentation using Saccharomyces cerevisiae at optimal temperature. The fermentation duration is 72 hours, with specific yeast concentrations and temperature optimized for maximum nutrient extraction. The resulting enriched seed material is then processed for protein extraction and purification.

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A process to extract protein concentrate from plant leaves like Moringa oleifera Lam without denaturing the proteins. The process involves fermenting the leaf juice to precipitate out the proteins. The fermentation is done by adjusting the pH to 0.1N and allowing it to rest for 26-96 hours at 17-25°C. The precipitated protein concentrate is then separated by centrifugation. The fermentation step solubilizes the proteins immediately and removes non-protein components like cellulosic materials and chloroplasts. This allows high protein concentration extraction without denaturing the proteins.

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Fermentation method for enhancing plant-derived polyphenol content and microorganism growth through controlled red light irradiation. The method involves extracting plant extracts, combining them with microorganisms like brewer's yeast, lactic acid bacteria, and acetic acid bacteria, and then exposing them to specific wavelengths of red light (620-750 nm). This controlled light exposure accelerates the growth of microorganisms while selectively enhancing the polyphenol content of the plant extracts, providing a novel approach for bioactive compound production in fermentation processes.

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A method for concentrating protein in grain flours like corn gluten by enzymatically treating the flour to break down carbohydrates before fermentation with bacteria or yeast. This removes non-protein components and increases protein content. The enzyme selection is optimized by screening to find the best one for the flour type. The fermentation is solid-state without adding water. It uses bacteria like Bacillus or lactic acid bacteria like Lactobacillus. The fermentation conditions like temperature and pH are adjusted for the chosen organism. The enzyme and fermentation steps can be done sequentially or simultaneously. The result is a flour with higher protein content that can replace fish meal as a protein source in animal feed.

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A method for recovering proteins from fermentation broths containing precipitated forms of the desired product, where the precipitates are primarily in solid form. The method involves a two-step separation process: first, the liquid phase containing the desired protein precipitates is separated from the solid biomass, and then the solid phase is further processed to recover the protein. This approach enables the recovery of proteins in solid form, which is particularly beneficial for products that are predominantly in solid form, such as enzymes.

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Isolating high-value proteins from plant materials like alfalfa through a multi-step process that preserves protein activity and functionality. The method involves extracting proteins from the plant material through mechanical processing, followed by sterilization/pasteurization, and then separating the resulting liquid into a chlorophyll concentrate and clear juice. The clear juice is then processed through centrifugation and microfiltration to recover the target protein, which can be further purified through precipitation. This approach enables the efficient recovery of valuable proteins from plant residues, particularly those with preserved bioactivity, while maintaining their functional properties.

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A novel, plant-based protein-rich food product that combines pea protein with oat preparation and a vegetable protein emulsion, achieved through fermentation. The product comprises a solid protein coagulate formed by enzyme-assisted fermentation, which is then processed into a cheese-like texture through controlled drying and compression. This unique approach enables the production of a vegan, soy-free, and milk-free food product with enhanced nutritional profile and texture characteristics.

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A compact bioprocessing system for protein expression and purification that enables on-demand production of therapeutic proteins. The system integrates a production module for protein synthesis and a purification module for protein recovery and purification. The production module employs a cell-free expression system that can generate milligram quantities of protein in continuous flow, while the purification module utilizes membrane chromatography and diafiltration to achieve high-purity protein recovery. This integrated approach enables efficient and scalable protein production, particularly for cell-free protein expression, and provides a compact system for protein purification.

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