Tailored fermentations to produce fava-based alternatives

The increasing demand for sustainable protein sources is driving innovation in plant-based dairy alternatives, motivating the agrifood sector to explore new solutions. The valorization of underutilized crops like fava beans offers an opportunity to diversify plant-based raw materials beyond traditional sources like soy. This study aims to characterize the microbiological, technological, and functional properties of innovative fermented fava bean plant-based alternatives by fermentation. The protein fraction, extracted from fava beans, was thermally treated at 80°C for 15 minutes. After cooling to 30°C, the matrices were inoculated with Lactiplantibacillus plantarum LB82, Lacticaseibacillus casei A13, and Lactococcus lactis LBG2 at 6 log CFU/g and stopped at reaching pH of 4.7. The fermented curds were molded, pressed, and then treated by high-pressure processing (600 MPa for 120 seconds). Plant-based products were stored at 8°C for 90 d and analyzed for microbiological, physicochemical, functional, rheological, and volatile molecule profiles. Freshly fermented curds showed a high viable count of lactic acid bacteria (8-9 log CFU/g), while, post-HPP, undesirable microorganisms were under the detection limits, and only lactic acid bacteria persisted at very low levels (2 log CFU/g). Microbiological stability was maintained over the storage. Fermentation enhanced proteolysis and modulated the volatile molecule profiles, increasing cheese-associated aromas in a strain-dependent manner. Significant changes, among samples, were observed in antioxidant activity and rheological parameters.