Towards healthy and tasty plant-based milk alternatives
Food-grade microbial fermentation for improved nutritional value and flavor perception
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Beschreibung
https://cuvillier.de/de/shop/publications/8781-towards-healthy-and-tasty-plant-based-milk-alternatives
Plant-based milk alternatives are often nutritionally unbalanced, and their flavor profiles limit their acceptance. In this work, mono- and co-culture fermentation processes were developed to upgrade plant milks into more healthy and tasty products. First, two food-grade strains were selected from more than 2,500 candidates by a genome-based approach, which accumulated high levels of L-lysine and, therefore, enhanced the protein quality of plant milk. Subsequently, a novel co-culture process was established to increase the vitamin B₁₂ level to 17 μg (100 g)⁻¹, 7-fold higher than the recommended daily uptake. Finally, the flavor metabolism of lactic acid bacteria during plant milk fermentation was studied. Notably, several food-grade approved strains delivered beneficial changes opening up the possibility of creating new flavors and diversifying plant milk products
Autor*in
Muzi Tangyu
Themen in »Towards healthy and tasty plant-based milk alternatives«
Milk alternative, Plant-based, Plant milk Nutritional value Flavour metabolism Mixed-culture, Co-culture Mono-culture, Fermentation Food-grade microbe, Lactic acid bacteria Chickpea milk, Sunflower seed milk Pea milk, Faba milk L-Lysine, Protein quality Genomic repertoire, Vitamin B group Vitamin B₁₂ Lacticaseibacillus paracasei Bacillus amyloliquefaciens Propionibacterium freudenreichiii Indigestible sugar, Raffinose