Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies DOI Creative Commons
Ali Tekin, Ali Adnan Hayaloğlu

Future Foods, Journal Year: 2024, Volume and Issue: unknown, P. 100531 - 100531

Published: Dec. 1, 2024

Language: Английский

Lacticaseibacillus rhamnosus GG and Lactobacillus casei Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity DOI Creative Commons

Areli Elizabeth García-Escamilla,

Zaira Daniela Solís-Macías,

Gabriela Rodríguez‐Serrano

et al.

Published: Feb. 18, 2025

Language: Английский

Citations

0
A Study into the Effects of Chosen Lactic Acid Bacteria Cultures on the Quality Characteristics of Fermented Dairy, Dairy–Oat, and Oat Beverages DOI Creative Commons
Małgorzata Ziarno, Dorota Zaręba, Ewa Kowalska

et al.

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(7), P. 3714 - 3714

Published: March 28, 2025

The growing demand for plant-based and hybrid dairy–plant beverages has driven interest in optimizing their fermentation processes. This study investigates the effects of selected lactic acid bacteria (LAB) cultures on quality characteristics fermented dairy, dairy–oat, oat beverages. term ‘dairy-oat beverage’ refers to a product composed cow’s milk an oat-based drink 1:1 ratio. Cow’s milk, beverage, mixture both were inoculated with traditional yogurt (Streptococcus thermophilus Lactobacillus delbrueckii subsp. bulgaricus) and/or probiotic strains (Lactiplantibacillus plantarum 299v acidophilus La-5). Fermentation was conducted 6 h at 37 °C, followed by 28 days cold storage. pH, texture (hardness adhesiveness), syneresis, carbohydrate content, bacterial viability assessed. selection had significant impact attributes Both culture type base material played crucial role determining beverages’ texture, stability, overall quality. Mixed exhibited higher hardness, while dairy–oat samples demonstrated better structural stability. influenced sugar levels, depended beverage storage conditions. significantly impacts Further optimization combinations could improve these products’ stability sensory properties.

Language: Английский

Citations

0
Sustainable Microbial Fermentation of Plant Proteins: Potential, Biological Resources, Fermentation Mechanisms, Applications and Challenges in Food Industry DOI

Maosi Fan,

Xuelian He,

Yating Cao

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106727 - 106727

Published: April 1, 2025

Language: Английский

Citations

0
Development of plant-based yogurt from munguba (Pachira aquatica) seeds: stability and predictive growth of lactic acid cultures DOI
Luiz Henrique de Oliveira Cruz,

Raíssa Machado Nascimento,

Gustavo Luís de Paiva Anciens Ramos

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105363 - 105363

Published: Oct. 1, 2024

Language: Английский

Citations

1
Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies DOI Creative Commons
Ali Tekin, Ali Adnan Hayaloğlu

Future Foods, Journal Year: 2024, Volume and Issue: unknown, P. 100531 - 100531

Published: Dec. 1, 2024

Language: Английский

Citations

1