Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Abstract

Plant based protein possesses significant potential in the food sector due to its economic, nutritional, and sustainability benefits. However, the presence of limiting factors in terms of digestibility, off flavors, and techno functionality reduces the appeal of plant proteins. Fermentation is a biological modification process to counteract these limiting factors, which modifies protein structure, functional properties (solubility, hydrophobicity, WHC/OHC, emulsion etc.), alters the amino acids, and forms flavor active metabolites. This review critically evaluates microbial interventions applied at different stages of plant protein isolation, highlighting their effects on protein functionality, flavor‐active metabolite formation, and gut health alongside a detailed discussion of microbial proteolytic pathways. The textural and flavor changes in protein products after fermentation are also discussed. Various plant sources, such as peas, legumes, millets, etc., along with different microbial strains (Lactic acid bacteria (LAB), Bacillus, Aspergillus , and Saccharomyces , etc.), physical conditions (time, temperature, pH) provide an impressive extent of microbial interaction during the fermentation process. Further systemic studies are required to understand the role of distinctive microorganisms and their biochemical pathways to determine the effect of different factors on the protein molecular level, leading to their quality and functional enhancements. Hence, fermentation can act as a fascinating biochemical process for the quality enhancements for the future development of modified, nutritious, and pleasant plant proteins to fulfill consumer requirements.