Опубликована: Янв. 1, 2024
Download This Paper Open PDF in Browser Add to My Library Share: Permalink Using these links will ensure access this page indefinitely Copy URL DOI
Язык: Английский
Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(2)
Опубликована: Март 1, 2025
Abstract Multiple sensorial, technological, and nutritional challenges must be overcome when developing plant‐based fermented dairy alternatives (PBFDA) to mimic their counterparts. The elimination of plant‐derived off‐flavors (green, earthy, bitter, astringent) the degradation antinutrients are crucial quality factors highlighted by industry for effect on consumer acceptance. adaptation lactic acid bacteria (LAB) species into plant niches is relevant starter cultures PBFDA products due evolutionary acquired ability degrade undesirable compounds (off‐flavors antinutrients). Some plant‐isolated species, such as Lactiplantibacillus plantarum Limosilactobacillus fermentum , have been associated with phytates, phenolic compounds, oxalates, raffinose‐family oligosaccharides (RFOs), whereas some animal‐isolated Lactobacillus acidophilus strains, can metabolize RFOs, saponins, oxalates. proteolytic LAB Lacticaseibacillus paracasei rhamnosus characterized protease inhibitors, Other also described regarding abilities biotransform phytic acid, volatile off‐flavor (hexanal, nonanal, pentanal, benzaldehyde). In addition, we performed a blast analysis considering antinutrient metabolic genes (42 genes) up 5 strains all qualified presumption safety‐listed (55 240 strains), finding out potential genotypical capabilities that not conventionally used pentosus, paraplantarum diolivorans fermentations. This review provides detailed understanding enzymes from target specific in materials food applications.
Язык: Английский
Процитировано
1
Fermentation, Год журнала: 2023, Номер 9(7), С. 667 - 667
Опубликована: Июль 15, 2023
With increasing awareness of the impact food on climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented such as yogurt particularly ripened hard semi-soft cheese not yet satisfactory. Since category has broad range flavors applications, it proven complicated to find sources able mimic them terms texture, meltability, ripening flavor. Moreover, alternatives do provide same nutritional supply. New technological approaches needed make production sustainable, which should be integrated already existing conventional ensure fast cost-efficient transition. This can tackled by incorporating components into milk matrix, creating so-called “hybrid cheeses”. review will discuss challenges both animal- highlight how combination matrices associate best properties these two worlds hybrid product, reviewing current knowledge development matter. Emphasis drawn selection pre-processing raw materials. Furthermore, key removing off-flavors desirable flavor through fermentation discussed.
Язык: Английский
Процитировано
18
Fermentation, Год журнала: 2024, Номер 10(4), С. 189 - 189
Опубликована: Март 29, 2024
The fermentation process of plant-based yoghurt (PBY)-like products must be followed for consistency by monitoring, e.g., the pH, temperature, and lactic acid concentration. Spectroscopy provides an efficient multivariate in situ quality monitoring method tracking process. Therefore, methods pea- oat-based yoghurt-like using Fourier transform infrared (FT-IR) spectroscopy high-performance liquid chromatography (HPLC) were developed modeled. Plant-based (PBY) was formulated fermenting pea oat plant drinks with a commercial starter culture based on Lactobacillus Streptococcus strains. main variance during explained spectral carbohydrate protein bands notable shift band peaks amide II at 1548 cm−1 to 1576 cm−1. In addition identification changed fermentation, FT-IR efficiently tracked variation pH as indicator. Prediction models R2 predicted value indicator (R2 = 0.941) corresponding root-mean-squared error prediction (RMSEP) 0.247 obtained when compared traditional method.
Язык: Английский
Процитировано
7
Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(4)
Опубликована: Июль 1, 2024
Abstract The modern food industry is undergoing a rapid change with the trend of production plant‐based products that are more sustainable and have less impact on nature. Plant‐based dairy analogues been increasingly popular due to their suitability for individuals milk protein allergy or lactose intolerance those preferring diet. Nevertheless, still insufficient nutritional quality, undesirable structure, earthy, green, bean‐like flavor compared products. In addition, most foods contain lesser amounts essential nutrients, antinutrients limiting bioavailability some allergenic proteins. Novel processing technologies can be applied homogeneous stable structure. On other hand, fermentation matrix lactic acid bacteria provide solution these problems. Additional nutrients produced degraded by bacterial metabolism, thereby increasing value. Allergenic proteins hydrolyzed reducing immunoreactivity. has found reduce undesired flavors enhance various bioactivities plant foods. However, main challenge in fermented mimic familiar dairy‐like producing major compounds than organic acids, yielding profile similar Further studies required improvement through selection special microbial cultures formulations.
Язык: Английский
Процитировано
7
Food and Bioprocess Technology, Год журнала: 2025, Номер unknown
Опубликована: Фев. 11, 2025
Язык: Английский
Процитировано
1
Food Microbiology, Год журнала: 2023, Номер 112, С. 104243 - 104243
Опубликована: Фев. 20, 2023
Язык: Английский
Процитировано
16
Scientific Reports, Год журнала: 2024, Номер 14(1)
Опубликована: Янв. 11, 2024
Abstract The sterile insect technique (SIT) remains a successful approach in managing pest insects. However, the long-term mass rearing and sterilizing radiation associated with SIT have been observed to induce physiological ecological fitness decline target This may be attributed various factors, including commensal microbiota dysbiosis, selection procedures, loss of heterozygosity, other complex interactions.. There is evidence that bacterial symbiont insects play critical roles digestion, development, reproduction, behavior. Probiotics are an increasingly common for restoring intestinal structure parameters insects, particularly Vienna 8 genetic sexing strain (V8-GSS) Mediterranean fruit fly (medfly), Ceratitis capitata . Here, we explore influence previously isolated strain, Lactococcus lactis , Enterobacter sp., Klebsiella oxytoca administration as probiotic consortia (LEK-PC) larvae and/or adult diet over course 20 generations on parameters. experiment was carried out four colonies: control colony (C), one which probiotics were not added, added larval medium (L+), (A+), both mediums (AL+). Emergence, flight ability, survival under stress conditions, mating competitiveness, all significantly improved by LEK-PC treatment independently stage. medfly V8-GSS colonies also underwent significant shift, despite fact core microbial community unaffected stage, according 16S metagenomics sequencing. Comparison metabolic function prediction carbohydrate enzymes among treated “LEK-PC” showed enrichment functions related carbohydrates, amino acids, cofactors, vitamins metabolism, well as, glycoside hydrolase AL+ compared control. study enriches knowledge regarding benefits modulate restore C. males better effectiveness SIT.
Язык: Английский
Процитировано
6
Beverages, Год журнала: 2023, Номер 9(2), С. 45 - 45
Опубликована: Май 25, 2023
Current global research aims to explore the key role of diet and understand benefits a balanced diet. Furthermore, many authors have pointed added value by-products as solution make food production chains more environmentally economically sustainable. By-products emerge an alternative matrix fermentation, fermentation process has potential transform into value-added products through efficient sustainable process. During besides consumption molecules grow, microbial enzymes act on several phytochemical compounds, creating new derivative compounds that affect flavour function fermented beverages. As for consumers with lactose intolerance or vegan vegetarian diets, beverages produced from plant probiotic bacteria hold great promise functional market. Several challenges were overcome in developing these by-products, namely availability quality/standardization raw materials, adapted starter cultures optimization processes maximize consumer acceptance product yield. This review provides overview recent research/developments field aspects related their functionality, beyond
Язык: Английский
Процитировано
11
LWT, Год журнала: 2023, Номер 192, С. 115695 - 115695
Опубликована: Дек. 28, 2023
The development of starter cultures tailored to different plant-based materials plays a crucial role in achieving better fermented dairy alternatives (PBDA). Therefore, the isolation and study new lactic acid bacteria (LAB) strains is essential. In this study, we developed medium for LAB isolation. Results showed supported faster growth all 23 tested model strains, compared on M17 or MRS. Using newly medium, 136 belonging species 11 genera were isolated from 73 spontaneously food samples after rigorous de-replication process. addition, uptake carbohydrates studied. Only four able ferment sugars efficiently. Furthermore, production butter aroma compounds commercial PBDA, including coconut, oat, rice, hemp, pea, hazelnut, soy milk was also determined. These results demonstrated significant variations performance fermenting PBDA by using with E. casseliflavus L. sakei identified as efficient producers most conditions. Notably, certain exhibited behaviors when substrates. findings may provide valuable insights into developing non-dairy desired attributes.
Язык: Английский
Процитировано
11
Foods, Год журнала: 2024, Номер 13(19), С. 3170 - 3170
Опубликована: Окт. 6, 2024
Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance have great potential for application in meat products. This comprehensive review addresses the main characteristics LABs, their nutritional, functional, technological benefits, especially not only as starter cultures. LABs produce several metabolites during fermentation process, which include bioactive compounds, such peptides with antimicrobial, antidiabetic, antihypertensive, immunomodulatory properties. These present benefits health promoters but also important from a point view. For example, bacteriocins, organic acids, other compounds importance, whether sensory or product quality safety With production GABA, exopolysaccharides, antioxidants, vitamins beneficial that influence safety, processes, even health-promoting consumer benefits. Despite this highlights some may virulence properties, requiring critical evaluation using specific strains food formulations. Overall, hopes to contribute literature by increasing knowledge various
Язык: Английский
Процитировано
4