Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid Bacteria.

1-Hexanol, a VOC with an odor of freshly mown grass, exhibited a decreasing trend from day 0 to 21, apart from the PA-treated samples, which demonstrated an increasing trend. 1-Nonadecene was abundant in the control samples but present in lower quantities under LAB-treated conditions due to higher acidity, as evidenced by the detection of acetic acid in these samples but not in the control.

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Under the control conditions, the total plate count in PBM samples exhibited a decreasing trend from day 0 to day 14 of storage, as 6.96 to 4.76 log CFU/g, respectively.

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