Journal Article

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

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

2022

Overview

Summary 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 dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant‐based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant‐based foods. This review will provide 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. The mechanisms of fermentation by lactic acid bacteria are reviewed in relation to plant‐based dairy alternatives. Particular attention is paid to proteolytic and carbohydrate metabolism systems, and how these have been studied in plant‐based dairy alternative products is discussed.

• Publisher: John Wiley & Sons, Inc,John Wiley and Sons Inc,Wiley
• Subject: Acidification / Allergens / Amino acids / Bacteria / Carbohydrates / Cheese / Cheese - microbiology / Cultured Milk Products / Dairy industry / Dairy Products / Enzymes / Exopolysaccharides / Fatty acids / Fermentation / Fermented milk products / Flavoring Agents - metabolism / Flavors / Food plants / Food quality / Lactic acid / Lactic acid bacteria / Lactobacillales - genetics / Lactobacillales - metabolism / Lactose / Metabolism / Milk / Minireview / Peptides / Plant-based beverages / Product development / Proteins / Proteolysis / Thematic Issue on Microbial Biotechnology for Food Production / VOCs / Volatile organic compounds / Yogurt / Yogurt - microbiology