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New Fermentation Process Eliminates Odors in Plant Proteins

2/16/2026

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Summary

Story summary

The Ohio State University researchers developed a two-step fermentation process to remove odors from plant-based proteins, using Lactobacillus plantarum in stage one and a yogurt culture in stage two.
The method removes 95 to 99 percent of undesirable smells.
The procedure improves consumer appeal for plant-based foods.
The approach does not increase production costs or time.

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Story summary

The Ohio State University researchers developed a two-step fermentation process to remove odors from plant-based proteins, using Lactobacillus plantarum in stage one and a yogurt culture in stage two.
The method removes 95 to 99 percent of undesirable smells.
The procedure improves consumer appeal for plant-based foods.
The approach does not increase production costs or time.