Heterofermentative lactic acid bacteria such as Limosilactobacillus as a strong inhibitor of aldehyde compounds in plant-based milk alternatives

Abstract

Reduction of greenhouse gas emissions is important to limit climate change. Because ruminant animals emit greenhouse gases, the worldwide plant-based alternative market is an emerging trend for eating less meat and dairy products. To produce plant-based dairy products such as yogurt alternatives, certain lactic acid bacterial species, which are used for cow's milk fermentation, are often used. Substrate changes from cow's milk to plant-based milk caused nutritional changes, and unsaturated fatty acids are more enriched in plant-based milk alternatives than in cow's milk. Unsaturated fatty acids can lead to the formation of aldehydes, some of which are off-flavors; therefore, substrate changes have the potential to alter the suitable lactic acid bacterial species used for fermentation to control flavor formation, such as aldehyde compounds. However, differences in the effect of the fermentation processes on aldehyde compounds have not been evaluated among lactic acid bacterial species. In this study, we comprehensively evaluated the effect of lactic acid bacterial fermentation on aldehyde compounds in synthetic medium and plant-based milk alternatives using 20 species of lactic acid bacteria. Heterofermentative lactic acid bacteria such as strains belonging to Limosilactobacillus had a strong aldehyde-reducing ability, likely from differences in alcohol dehydrogenase function. Because the odor detection threshold of ethanol compounds was lower than that of their equivalent aldehyde compounds, our findings are valuable for the fermentation of plant-based milk alternatives with lactic acid bacteria with the goal of decreasing off-flavors derived from aldehyde compounds.

Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages

“…The primary goal of producers of plant-based dairy alternatives is to enhance the flavor and consistency of their goods in order to mimic and replace fermented milks with plant-based alternatives. Non-dairy aftertastes, issues with the bioavailability of plant proteins, and the content and bioavailability of minerals and vitamins are some of the obstacles that must be overcome ( Mäkinen et al, 2015 ; Miriam et al, 2021 ; Leonard et al, 2022 ; Pua et al, 2022 ; Sugahara et al, 2022 ). These factors ought to be taken into account in subsequent studies investigating the application of dairy starter cultures to produce fermented soy beverages akin to yoghurt.…”

Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures

“…Manufacturers of plant-based dairy alternatives are primarily focused on improving the taste and texture of their products to replicate and replace fermented milks with plant-based substitutes. However, there are challenges that need to be overcome, including nondairy aftertastes, difficulties with plant protein bioavailability, as well as the content and bioavailability of minerals and vitamins (Mäkinen et al, 2015;Clegg et al, 2021;Leonard et al, 2022;Pua et al, 2022;Sugahara et al, 2022). These aspects should be considered as part of future research when exploring the use of dairy starter cultures for obtaining yogurt-type fermented soy beverages.…”