The result builds upon a research result from last year by the same researcher, who found that yellow pea protein constituted a good "protein base" for making fermented plant-based cheese.

While ‘bacterial’ protein might seem like a tougher sell, than say, ‘nutritional fungi protein’ or ‘pea ... like fermented microbial protein with an asterisk that makes clear it ...

The ancient process of fermentation could help to produce plant-based cheese that more closely resembles the texture and flavour of traditional cheese. Plant-based alternatives to animal-derived ...

hydrolyzed pea protein, pea peptides, and fermented pea protein. Pea protein, including HPC pea protein, has the Chemical Abstracts Service (“CAS”) registry number 222400-29-5. The scope ...