Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Harper, Aimee; Dobson, Renwick C. J.; Morris, Vanessa K.; Moggré, Gert‐Jan

doi:10.1111/1751-7915.14008

Cited by 84 publications

(45 citation statements)

References 135 publications

(171 reference statements)

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“…The coexistence of these two species in half of the samples studied suggests a complementary metabolic relationship or functional role within the microbial community of plant-based cheeses. In fact, previous studies have already shown how beneficial the association of these species can be in terms of acidifying capacity and suitability for producing desirable aromatic compounds in the development of plant-based products (Engels et al, 2022; Harper et al, 2022). Further investigation into this relationship could provide more insights to optimize production processes for plant-based cheeses.…”

Section: Resultsmentioning

confidence: 99%

Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles

Jaeger,

Köhn,

Evans

et al. 2024

Preprint

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Plant-based cheese analogs have emerged as a novel global market trend driven by sustainability concerns for our planet. This study examines eleven soft ripened plant-based cheese analogs produced in Europe, primarily with bloomy rinds and cashew nuts as the main ingredient. First, we focused on exploring the macronutrients and salt content stated on the labels, as well a detailed fatty acid analysis of the samples. Compared to dairy cheeses, plant-based cheeses share similarities in lipid content, but their fatty acid profiles diverge significantly, with higher ratio of mono- and polyunsaturated fatty acids such as oleic and linoleic acids. We also investigated the microbiota of these analog products, employing a culture-dependent and -independent approaches. We identified a variety of microorganisms in the plant-based cheeses, withLactococcus lactisandLeuconostoc mesenteroidesbeing the dominant bacterial species, andGeotrichum candidumandPenicillium camembertithe dominant fungal species. Most of the species characterized are similar to those present in dairy cheeses, suggesting that they have been inoculated as culture starters to contribute to the sensorial acceptance of plant-based cheeses. However, we also identify several species that are possibly intrinsic to plant matrices or originate from the production environment, such asPediococcus pentosaceusandEnterococcusspp. This coexistence of typical dairy-associated organisms with plant associated species highlights the potential microbial dynamics inherent in the production of plant-based cheese. These findings will contribute to a better understanding of plant-based cheese alternatives, enable the development of sustainable products, and pave the way for future research exploring the use of plant-based substrates in the production of cheese analogues.

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Section: Resultsmentioning

confidence: 99%

Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles

Jaeger,

Köhn,

Evans

et al. 2024

Preprint

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“…Acetic acid is also formed during heat treatment of milk (Ng et al, 2021). Acetic acid formed can be a minor product of carbohydrate degradation in the process (Harper et al, 2022). The heat treatment can form significant transitional compounds in coconut milk and reduce them to acetic acid during storage (Vallath & Shanmugam, 2022).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

Jayanetti

Thambiliyagodage

Usgodaarachchi

et al. 2023

J Sci.Univ.Kelaniya

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The changes in the quality of coconut milk in industrial storage conditions have received scarce attention despite its widespread use. The study was carried out to evaluate the quality of industrially pasteurized coconut milk based on physicochemical parameters; pH, total solid content, acidity, total microbial count, and the changes in the fatty acid profile during storage. The study revealed that pH of the coconut milk samples varied in the range of 5.2-7.2 and acidity drastically increased during storage. The total microbial count increased with an increasing number of days in all samples. The highest total microbial count was observed on day 5 in 3 samples indicating the unfavourable microbial spoilage. Total solids in all samples were higher than 35% throughout the study. The ANOVA confirmed a significant increase (p>0.05) in the acidity and total microbial count from day 1 to 5, illustrating the crucial roles which these variables play in determining the quality of industrially pasteurized coconut milk during storage. The presence and changes of fatty acids in industrially pasteurized coconut milk were quantitatively analyzed by GC/MS and a total of 8 fatty acids were identified. The fatty acid contents changed significantly after industrial pasteurization and storage.

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“…Microorganisms like bacteria or fungi produce peptides when plant proteins undergo fermentation. Microbial fermentation can provide a high possibility for producing specific peptides, but the processing duration and contamination risk could increase. − Physical approaches, including supercritical fluid extraction, − high-pressure processing, , and ultrasound, ,− microwave-assisted extraction ,− are examples of other top-down methods. By degrading down protein structures, these techniques allow peptides to be released from plant proteins.…”

Section: The Overview and Production Of Pbpsmentioning

confidence: 99%

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

Lee,

Suttikhana,

Ashaolu

2024

J. Agric. Food Chem.

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Plant-based peptides (PBPs) benefit functional food development and environmental sustainability. Proteolysis remains the primary method of peptide production because it is a mild and nontoxic technique. However, potential safety concerns still emanate from toxic or allergenic sequences, amino acid racemization, iso-peptide bond formation, Maillard reaction, dose usage, and frequency. The main aim of this review is to investigate the techno-functions of PBPs in food matrices, as well as their safety concerns. The distinctive characteristics of PBPs exhibit their techno-functions for improving food quality and functionality by contributing to several crucial food formulations and processing. The techno-functions of PBPs include solubility, hydrophobicity, bitterness, foaming, oil-binding, and water-holding capacities, which subsequently affect food matrices. The safety and quality of foodstuff containing PBPs depend on the proper source of plant proteins, the selection of processing approaches, and compliance with legal regulations for allergen labeling and safety evaluations. The safety concerns in allergenicity and toxicity were discussed. The conclusion is that food technologists must apply safe limits and consider potential allergenic components generated during the development of food products with PBPs. Therefore, functional food products containing PBPs can be a promising strategy to provide consumers with wholesome health benefits.

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Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Cited by 84 publications

References 135 publications

Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles

Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

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