TY - JOUR
T1 - Development of a yoghurt alternative, based on plant-adapted lactic acid bacteria, soy drink and the liquid fraction of brewers' spent grain
AU - Madsen, Sanne Kjærulf
AU - Priess, Camilla
AU - Wätjen, Anders Peter
AU - Øzmerih, Süleyman
AU - Mohammadifar, Mohammad Amin
AU - Heiner Bang-Berthelsen, Claus
PY - 2021
Y1 - 2021
N2 - With consumers becoming more aware of sustainability, healthier lifestyles and animal welfare, plant-based food products as alternatives to dairy products have become a fast-growing industry in the last decade, and an increasing number of plant-based products are showing up on the markets. With over 88 million tons of food wasted in Europe annually, a sustainable alternative to dairy could be to use side streams for new products. Here, we tried to develop a plant-based yogurt alternative based on three ingredients: commercial soy drink and a liquid fraction of brewers' spent grain fermented with plant-adapted lactic acid bacteria. Analysis of the content and properties of the fermented product were compared to a commercial plant-based yoghurt-like product and a commercial dairy yoghurt. Results from the project show that fermentation of a commercial soy drink containing 20% of the liquid fraction of brewers' spent grain results in a product with texture and sensory characteristics that mimics a dairy yogurt.
AB - With consumers becoming more aware of sustainability, healthier lifestyles and animal welfare, plant-based food products as alternatives to dairy products have become a fast-growing industry in the last decade, and an increasing number of plant-based products are showing up on the markets. With over 88 million tons of food wasted in Europe annually, a sustainable alternative to dairy could be to use side streams for new products. Here, we tried to develop a plant-based yogurt alternative based on three ingredients: commercial soy drink and a liquid fraction of brewers' spent grain fermented with plant-adapted lactic acid bacteria. Analysis of the content and properties of the fermented product were compared to a commercial plant-based yoghurt-like product and a commercial dairy yoghurt. Results from the project show that fermentation of a commercial soy drink containing 20% of the liquid fraction of brewers' spent grain results in a product with texture and sensory characteristics that mimics a dairy yogurt.
KW - Lactic acid bacteria
KW - Fermentation
KW - Brewers’ spent grain
KW - soy drink
KW - Dairy alternative
KW - Plant-based
KW - Yoghurt
KW - Plant-adapted
U2 - 10.1093/femsle/fnab093
DO - 10.1093/femsle/fnab093
M3 - Journal article
C2 - 34308972
SN - 0378-1097
VL - 368
JO - FEMS Microbiology Letters
JF - FEMS Microbiology Letters
IS - 15
M1 - fnab093
ER -