What is it about?
Ethical, environmental and health concerns around dairy products are driving a fast-growing industry for plant-based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in plant-based dairy alternatives are poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant-based foods. This review provides an overview of recent research that reveals how fermentation occurs in plant-based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant-based cheeses and yoghurts is also discussed.
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Why is it important?
Plant-based dairy alternatives are a rapidly growing industry, and will be important in driving a reduction in the intake of dairy products. Understanding how the molecular structure changes during fermentation will help in the development of new and improved products.
Read the Original
This page is a summary of: Fermentation of plant‐based dairy alternatives by lactic acid bacteria, Microbial Biotechnology, April 2022, Wiley, DOI: 10.1111/1751-7915.14008.
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