In a new phd-thesis, Charlotte Bauer Munch-Andersen investigate how autochthonous lactic acid bacteria can be applied as starter cultures for the fermentation of cereals and pulses, to improve the functional and nutritional quality of the raw materials.
Charlotte Bauer Munch-Andersen has recently finished her doctoral work at NMBU – The Norwegian University of Life Sciences, with the research group SciFood.
Below, she answers four questions about her research:
What are your most important results?
The study showed that naturally occurring lactic acid bacteria (LAB) from beans, peas, oats, and wheat can be used to create starter cultures that improve plant-based foods. Health authorities recommend eating more plant-based food such as whole grains and pulses. However, even though they are rich in protein, dietary fibre, and vitamins they also contain certain compounds with undesirable properties. Some combinations of these bacteria significantly reduced unwanted compounds like raffinose, phytic acid, vicine, and convicine—more effectively than any single strain could. These cultures also helped break down proteins and thereby improved the nutritional quality of the fermented products. Storage stability of sourdough starters was influenced by fermentation time and dough composition, with some combinations maintaining high microbial activity for up to several months.
What were the goals of you phd-work?
The goal was to identify and test LAB naturally present in plant flours of grains and pulses to improve the quality and nutritional value of fermented Norwegian plant-based crops. It also aimed to understand how fermentation conditions and ingredients affect the performance and stability of sourdough starters during cold storage.
Why is this research important?
With the growing demand for sustainable, plant-based diets, it's essential to make these foods both nutritious and appealing. However, many legumes and cereals contain compounds that hinder nutrient absorption and affect consumer comfort. Fermentation offers a natural solution to reduce these compounds, when the right combination of microorganisms is used. By finding and optimizing LAB starter cultures from the plants themselves, this research contributes to creating food products that can be better tolerated by consumers. Moreover, this work promotes/support greater self-sufficiency in food production, as it enables better use of locally available raw materials.
What is the potential impact of your research:
This work advances our understanding of how to design and apply native LAB starter cultures for fermenting plant-based foods. It underlines the role of microbial interactions and processing conditions in achieving optimal results. More broadly, the findings support the food industry's transition toward sustainable production and greater self-sufficiency, by enabling the development of nutritious, high-quality plant-based products made from locally grown crops. These products have the potential to benefit both public health and the environment.
About the research:
Charlotte Bauer Munch-Andersen
- Has previously studied: Master i Food Science and Technology from the University of Copenhagen
- Is from Århus, Denmark
- Has now completed her PhD at NMBUs Faculty for Chemistry, Biotechnology and Food Science
- The title of her thesis in English and Norwegian:
- Autochthonous lactic acid bacteria for plant-based food fermentation – potential, properties and application
- Fermentering av plantebasert mat med opprinnelig tilstedeværende melkesyrebakterier – potensial, egenskaper og anvendelse