PhD. student PROFERMENT

Bacillus driven plant-based fermentations for protein transformations and production of flavor precursors and molecules

The overall objective of the project PROFERMENT is to lay the scientific foundation for the development of new savory and proteinaceous plant-based foods, as clean-label alternatives to meat consumption. PROFERMENT will use solid-state fermentation to increase plant protein bioavailability, elevate levels of essential amino acids, enhance the formation of flavor precursors, and transform plant matrices. Little knowledge exists within alkaline whole-matrix plant-based food fermentation. For this purpose, the current PhD will exploit the use of selected Bacillus strains for enhancing the production of flavor precursors and facilitating matrix transformations in oat and pea matrices through solid-state fermentation.