A preliminary evaluation of the biotransformations occurring during 7 weeks of ripening in plant-based food (Camembert cheese alternative) from lupine seeds using lactic acid bacteria and Penicillium camembertii

The dataset contains the results of experimental studies and numerical analyzes of the biotransformation of lupine seeds by microorganisms (lactic acid bacteria and mold Penicillium camemberti) into plant-based food (Camembert cheese alternative) and physicochemical changes durign ripening process, which were presented in the article entitled „The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening” published in Fermentation. Data deposited in the repository was saved in *.xlsx, and *.jpg format.