Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture

Šertović, Edina; Šarić, Zlatan; Božanić, Rajka; Barać, Miroljub B.; Barukčić, Irena; Kostić, Aleksandar Ž.

doi:10.1007/978-3-030-40049-1_32

Cited by 3 publications

(3 citation statements)

References 13 publications

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“…The nutritional value of fermented soymilk products differs depending on the kind of probiotic strain such as lactic acid bacteria (LAB). In addition, the presence of oligosaccharides, amino acids, and peptides in soymilk could enhance the growth and viability of probiotics (Farnworth et al, 2007;Šertović et al, 2020). The previous studies have documented the effectiveness of soy milk as a good substrate for the growth of probiotic and LAB strains (Table 1).…”

Section: Soymilkmentioning

confidence: 99%

“…However, the viable cell counts of B. bifidum in coconut products are likely to be related to an increase in TA and a drop in pH. This is attributed to the production of acids (mainly lactic acid) and organic acids during fermentation (Kumari et al, 2018;Šertović et al, 2020). In addition, post-acidification phenomena can be illustrated according to each microorganism's metabolic behavior (Mishra & Mishra, 2013).…”

Section: Soymilkmentioning

confidence: 99%

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Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Shori

Zahrani

2022

Food Sci. Technol

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Dairy products are important to the human diet and are one of the four essential food groups. Conventional fermented cow milk products possessed a variation of bioactive components that enhance the human body's physiological processes. However, traditional milk products can be replaced by non-dairy plant-based milk which is produced mainly from fruits and seeds such as soy, coconut, almond, rice, peanut, lupin, cashew, and hemp. Fermented plant-based milk is the outcome of intense bacterial activity of the starter cultures, leading to the production of lactic acid and biologically active compounds that adding nutritional and physiological value. In addition, the growth and viability of probiotics in plant-based milk are depended on several factors such as milk composition, fermentation process, type of probiotics, storage time and temperature, acidity, and packages. Therefore, this review focuses on the growth and viability of probiotics in fermented plant-based milk products during fermentation and refrigerated storage.

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Section: Soymilkmentioning

confidence: 99%

Section: Soymilkmentioning

confidence: 99%

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Shori

Zahrani

2022

Food Sci. Technol

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“…Agricultural side-streams that contain hydrocolloids such as husk and okara are considered waste and used mainly for feeding animals due to their unpleasant sensory quality, low digestibility, and inclusion of antinutritional factors (Ancuța and Sonia, 2020). LAB fermentation using L. plantarum, and L. acidophilus was reported to improve the digestibility, sensory quality, and fibrous structure of these side streams, making them suitable to be used in meat analogs (Ferri et al, 2016;Behera et al, 2018;Šertović et al, 2019;Razavizadeh et al, 2021). Generally, fermentation may be used to modulate the texture of the main ingredients, mostly through microbial enzymatic activities that might change their internal structure, including fiber and protein components, as well as fermenting hydrocolloids and improving their sensory quality by suitable microorganisms and using them as fibrous additives.…”

Section: Bacteriamentioning

confidence: 99%

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Elhalis,

See,

Osen

et al. 2023

Front. Microbiol.

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Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product’s firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.

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The Effect of Cow’s Milk and Soy Beverage Ratio, Probiotic Culture and Fruit Concentrates on the Qualitative Aspects of Fermented Beverages

Šertović

Šarić

Barać

et al. 2022

10th Central European Congress on Food

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Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture

Cited by 3 publications

References 13 publications

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

The Effect of Cow’s Milk and Soy Beverage Ratio, Probiotic Culture and Fruit Concentrates on the Qualitative Aspects of Fermented Beverages

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