Fermenting oat proteins
2019-2020
Mari-Liis Tammik and the team at TFTAK in Estonia explored the fermentation of oat protein for application in plant-based meat.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: Ingredient optimization
![Oat protein fermentation 1 Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research](png/competitive-research-grants-program-badge.png)
Project aims
This work explores fermented oat protein, which has an excellent amino acid profile and low allergenicity, for use in plant-based meat. It also enables further research on fermentation of a wide variety of cereal grains to improve their nutritional profiles and sensory attributes.
Specifically, fermented oats are used in this project as a novel constituent in plant-based meat. The research began by identifying starter cultures to improve nutritional and organoleptic properties of oat protein. It then developed oat-based meat for comparison with conventional meat and other non-oat-based plant-based meat.
Principal researcher
![Oat protein fermentation 2 Gfi grantee, ms. Mari-liis tammik, research scientist, tftak (center for food and fermentation technologies), estonia](jpg/grant-recipient_0003_mari-liis-tammik-.jpg)
Ms. Mari-Liis Tammik
Research Scientist, TFTAK (Center for Food and Fermentation Technologies), Estonia
Ms. Tammik is a scientific researcher at TFTAK working on plant-based food product R&D.
![Oat protein fermentation 3 Oatmeal in a pile](jpg/oat-2775006-603x757.jpg)
August 2020 article in Foods
Check out the peer-reviewed publication detailing the results of this research: Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs.
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Could fermented oat protein help plant-based meat level-up?
Mari-Liis Tammik is researching oat protein fermentation to optimize the texture, flavor, and nutrition of plant-based meat.
![Oat protein fermentation 16 A screenshot from mari-liis tammik’s presentation on fermenting oats to improve the mineral bioavailability and organoleptic properties of plant-based meat](png/may-2020-presentation-for-the-science-of-alt-protein-800x600.png)