Recipient Organization
UNIVERSITY OF MASSACHUSETTS
600 SUFFOLK ST FL 2 S
LOWELL,MA 01854-3983
Performing Department
Dept: Food Sciences
Non Technical Summary
This project addresses an important challenge in the area of novel fermented plant protein food -a detailed understanding of the functional genes of fermentation starter strains responsible for the specific functionality (chemical composition, bioactivities, and sensory properties) of fermented food. Currently, soybean meal, an abundant byproduct of oil extraction, has not been effectively utilized as a human protein source; and tempeh fermentation is a promising approach to convert soybean meal into a meat alternative for human consumption. However, detailed information on how specific genes of tempeh starters modulate the specific functionality of soybean meal tempeh is not available. Therefore, it is impossible to rationally design and develop a fermentation process to produce a tempeh meat alternative with optimized functionality for a diverse population. This project proposes a combinational approach of multi-omics, physiochemical analysis, and consumer sensory evaluation to gain detailed fundamental knowledge about the genetic basis of soybean meal tempeh fermentation and its impact on product functionality. At the completion of this project, we will systematically (i) establish the genomics and transcriptomics profiles of unique tempeh starter strains, chemical composition, and bioactivities profile, as well as the sensory profile of soybean meal tempeh produced by these strains; and (ii) identify and validate the role of specific starter strain genes responsible for the major functionality of soybean meal tempeh. This knowledge is indispensable for producing next-generation fermented plant-based meat alternatives with optimized functionality. The result of this project is of high practical value in the development of plant-based protein foods and meeting the public demand for affordable and sustainable fermented protein food with outstanding health benefits.
Animal Health Component
30%
Research Effort Categories
Basic
70%
Applied
30%
Developmental
0%
Goals / Objectives
The overall objective of this project is to determine the effects of different tempeh starters on soybean meal (SBM) tempeh functionality and elucidate the role of functional genes of the tempeh starters in influencing SBM tempeh functionality.
Project Methods
Aim 1: Determine the Functional Genes Responsible for the Major Functionality of SBM Tempeh in Rhizopus spp. Strains. The whole genome ofstrains of predominant fungal species used in tempeh fermentation will be isolated and characterized by genome sequencing. SBM will be fermented by theRhizopus spp. Strains individually and the mRNA expression levels of the selected strains will be determined by RNA seq during the fermentation process. Correlation analysis will be performed to reveal the relationship between the functional genes in tempeh starter strains and certain functionality of tempeh (established in Aim 2 and Aim 3).Aim 2: Establish the Chemical and Bioactivity Profiles of SBM Tempeh Produced by Rhizopus spp. Strains. During the fermentation process, multi-omics (peptidomics, lipidomics, metabolomics) will be utilized to systematically determine the chemical profiles of SBM tempeh products obtained in Aim 1. A series of cell culture studies will be performed to determine the anti-oxidation, anti-inflammation, and anti-cancer effects of SBM tempeh fermented by different tempeh starters.Aim 3: Establish the Sensory Profile of SBM Tempeh Produced by Rhizopus spp. Strains. Both instrumental analysis and consumer sensory tests will be utilized to profile the effects of tempeh starter strains on the texture, aroma, taste, appearance, and consumer acceptability of SBM tempeh as meat alternatives.