José María Martín-Miguélez

The transition toward clean label, plant-based foods has intensified the search for natural fermentation strategies to reduce off-flavors, while improving taste and nutritional quality of plant proteins. This study evaluated 142 microorganisms isolated from animal-derived ripened foods, selecting four proteolytic Gram-positive cocci (Staphylococcus warneri GC 13 and 28, Rothia uropygioeca GC 15, and Enterococcus lactis GC 40) for fermenting pea protein isolate and textured pea protein as plant-based model substrates. Fermentations at 25 °C for 48 h significantly modified microbiological and physicochemical parameters in a matrix-dependent manner, with textured pea protein supporting higher lactic acid bacteria growth and stronger acidification than pea protein isolate. Free amino acid profiling demonstrated strain- and matrix-dependent proteolytic activity, with GC 13 and 15 promoting the highest total free amino acids in pea protein isolate, while GC 15, 28, and 40 markedly increased multiple amino acids in textured pea protein. Biogenic amine analysis revealed that tyramine was the predominant amine, reaching 162–212 ng/g in inoculated textured pea protein and 348 ng/g in uninoculated controls, whereas only trace levels were detected in the pea protein isolate. Volatile organic compound analysis grouped compounds into three clusters, evidencing a reduction in native beany aldehydes and the formation of alcohols, ketones, and acids, particularly in textured protein, indicating substantial reshaping of the aroma profile. Overall, the results showed that the evaluated strains can be exploited as clean-label tools to enhance proteolysis, attenuate off-flavors, and maintain acceptable biogenic amine levels in pea protein matrices, with R. uropygioeca 15 emerging as a promising candidate for plant protein fermentation.

Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates. The present review introduces the complexity of aminopeptide seasonings with the intention of preserving gastronomic heritage and classifying the variety of aminopeptide seasonings. This review examines the biochemical mechanisms, microbial processes, sensory attributes, and safety considerations underlying their development. Proteolysis, driven by endogenous and microbial proteases, generates free amino acids and short‐chain peptides responsible for taste and aromatic depth. Historical and cross‐cultural analyses reveal the widespread evolution of these seasonings, from Mediterranean fish sauces and African legume ferments to Asian soy pastes and Northern autolytic preparations, each reflecting distinct environmental and technological contexts. Modern adaptations integrate controlled fermentation, isolated enzymes, and multi‐hurdle food safety strategies—including temperature, pH, water activity, vacuum processing, and protective cultures—to ensure microbial safety while preserving traditional flavor complexity. Moreover, aminopeptide seasonings can modulate the sensory properties of plant‐based food matrices, facilitating sodium and fat reduction while supporting the development of more acceptable plant‐based products and, consequently, sustainable dietary shifts. This work proposes a comprehensive classification of traditional aminopeptide seasonings and outlines contemporary biotechnological and regulatory frameworks for their safe production within the European Union. By bridging heritage and innovation, aminopeptide seasonings exemplify the intersection of gastronomy, microbiology, and food safety science.

BACKGROUND: Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae , Penicillium camemberti , Penicillium roqueforti and Penicillium nalgiovense on the evolution of free amino acids and volatile compounds in dry‐cured fermented sausages during ripening. RESULTS: Sausages were surface‐inoculated with individual mold species and ripened for 31 days, using uninoculated sausages as controls. Free amino acids and volatile compounds were analyzed by high‐performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS), respectively. Mold inoculation significantly affected amino acid metabolism and volatile profiles. Control and A. oryzae ‐inoculated sausages showed the highest total free amino acid concentrations at the end of ripening, whereas P. camemberti , P. roqueforti , and P. nalgiovense exhibited lower levels, indicating enhanced amino acid catabolism. Distinct volatile patterns were observed among treatments. Penicillium nalgiovense promoted methyl ketone formation, and A. oryzae favored ester accumulation. Penicillium roqueforti increased aldehyde and alcohol production associated with lipid oxidation and microbial metabolism. CONCLUSION: Surface mold inoculation modulated both free amino acid composition and volatile compound generation during sausage ripening. Although P. camemberti , P. roqueforti, and P. nalgiovense promoted amino acid catabolism and the formation of distinctive aroma compounds, A. oryzae maintained higher amino acid levels and enhanced ester production. These findings demonstrate the potential of selected molds as technological tools for directing flavor development and creating differentiated sensory profiles in dry‐cured fermented sausages. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental groups were tested, including uninoculated controls and sausages inoculated with selected LAB strains or a commercial starter. A total of 51 volatile compounds were identified and tracked over an 11-day fermentation period using HS-SPME-GC-MS. Results showed that LAB fermentation reduced compounds associated with off-flavors, such as aldehydes and sulfur compounds, and promoted the formation of volatiles responsible for pleasant aromas like buttery and fruity notes. Specific LAB strains, especially Lacticaseibacillus casei 116, showed strong potential in improving the volatile profile of plant-based meat analogs. These findings suggest that fermentation using selected LAB can enhance the sensory quality of plant-based sausages, helping them better mimic traditional meat products.

Traditional dry-cured and fermented foods are part of the diet of many countries all over the world. These products are a source of lactic acid bacteria (LAB). Some of the LAB isolated from these products have a variety of probiotic effects on the consumers, among others, maintaining gastrointestinal homeostasis, enhancing immunity, providing antioxidant effects, preventing vaginal and urinary tract infections, and treating obesity. In addition, LAB has antagonistic properties against human pathogens and foodborne bacteria. This review summarizes methods for isolation, characterization, and selection of LAB with probiotic effects. Besides the effect of the selected probiotic LAB, focusing on gastrointestinal adhesion and colonization, and the described mechanisms of action, emphasizing their potential to advance nutritional innovations, will also be discussed. Furthermore, the advantages of the application of selected probiotic LAB in traditional dry-cured and fermented foods and in plant-based analogues will also be reviewed.

Recent advances in the production of meat and dairy analogues and plant-based products have introduced new food safety challenges, as these foods are susceptible to contamination by both pathogens and spoilage microorganisms originating from raw materials and processing environments. In addition, plant-based analogues often exhibit physicochemical properties such as high water activity, near-neutral pH, and elevated protein and moisture content that favour the survival and growth of microorganisms, as evidenced by the detection of Salmonella sp., Listeria monocytogenes, and Enterobacteriaceae in commercial products. While extrusion and thermal processing effectively reduce microbial loads, these treatments may not inactivate all spores, including spore-forming bacteria like Bacillus cereus and Clostridium spp. Critical findings seem to highlight that some protein isolates are particularly prone to higher microbial contamination, and that outbreaks linked to pathogens such as Salmonella, L. monocytogenes, and E. coli have already occurred in plant-based analogues in Europe and North America. Here we discuss the microbiology and sources of microbial contamination of these products. In addition, we further discuss the integration of non-thermal technologies and biocontrol methods, such as protective cultures, bacteriocins, and bacteriophages, as promising approaches to enhance food safety while addressing clean-label demands.

The aim of the study was to use a commonly employed technology in the meat industry, the inoculation of a biocontrol starter, in the processing of a plant-based fermented dry-cured sausage analog to improve its safety against possible Listeria monocytogenes contamination. Challenge tests were used to select suitable lactic acid bacteria (LAB) for the analog under industrial production conditions. First, 20 LAB strains were tested in vitro and five of them were further tested by stuffing the ingredients under industrial conditions. The L. monocytogenes counts highlighted Latilactobacillus sakei 205 as the most protective one, achieving a reduction of 2.6 log CFU/g. Further, a triangular test and Check-All-That-Apply test were performed to understand the organoleptic differences that could be expected in the final product. The batch inoculated with Llb. sakei 205 did not show any sensory differences from the commercial batch. Therefore, Llb. sakei 205 was identified as a potential protective starter due to the microbiological and sensory results. This pioneering study applied biocontrol starters to plant-based meat analogs, aligning with clean-label trends.