Fermentation of plant‐based dairy alternatives by lactic acid bacteria

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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Photo by Austin Wilcox on Unsplash

Photo by Austin Wilcox on Unsplash

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.