Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues
Abstract
:1. Introduction
- To summarise the range of raw materials used to produce dairy analogues as well as relevant physicochemical properties that support their use in such formulations;
- To present an overview of extraction and processing strategies to optimise these raw materials for fermentation and/or subsequent formulation of dairy analogues, with an emphasis on recent innovations (published work from 2012 to date);
- To discuss the impact of fermentation on the organoleptic quality of plant-based dairy analogues, with examples from both the literature (again focusing on research in the past ten years) and the market.
2. Common Raw Materials for Plant-Based Dairy Analogues
2.1. Legumes
2.2. Grains (Cereals and Pseudocereals)
2.3. Nuts, Drupes and Seeds
2.4. Tubers
2.5. Challenges of Producing Plant-Based Dairy Analogues
3. Extraction and Functionalisation of Ingredients from Plant Raw Materials
3.1. Conventional Mechanical Operations
3.1.1. Pre-Treatments
3.1.2. Extraction and Separation
3.2. Chemical and Biological Aids
3.2.1. pH Treatment and Other Chemical Extraction Techniques
3.2.2. Enzymatic Treatments
3.2.3. Sprouting and Germination
3.3. Enhanced Functionality with Innovative Processing
3.3.1. Homogenisation by HPH and Ultra-HPH (UHPH)
3.3.2. Innovative Non-Thermal Technologies
3.3.3. Blending Plant Materials and Additives
4. Fermentation as a Strategy to Improve Organoleptic Properties of Plant-Based Dairy Analogues
4.1. Brief Overview of Microorganisms Involved in Traditional Dairy Fermentation
4.1.1. Lactic Acid Bacteria
4.1.2. Yeasts and Filamentous Fungi
4.2. Fermented Plant-Based Dairy Analogues
4.2.1. Fermented Cream Products
4.2.2. Yoghurt
4.2.3. Cheese
4.2.4. Kefir
4.2.5. Targeted Fermentation and Precision Fermentation
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Carbohydrate | Fibre | Protein | Fat | ||
---|---|---|---|---|---|
Legumes | Soy [4] | 30.2 | 9.3 | 36.5 | 19.9 |
Chickpea [4] | 63.0 | 12.2 | 20.5 | 6.0 | |
Lupin [4] | 40.4 | 18.9 | 36.2 | 9.7 | |
Faba bean [4] | 58.3 | 25.0 | 26.1 | 1.5 | |
Lentil [4] | 63.1 | 10.8 | 23.9 | 2.2 | |
Peanut [19] | 16.1 | 8.5 | 25.8 | 49.2 | |
Grains | Rice [20] | 80.0 | 1.3 | 7.1 | 0.7 |
Oat [20] | 66.3 | 11.6 | 16.9 | 6.9 | |
Quinoa [20] | 64.2 | 14.2 | 14.5 | 5.2 | |
Maize [20] | 74.0 | 7.3 | 9.4 | 4.7 | |
Barley [20] | 77.7 | 15.6 | 9.9 | 1.2 | |
Nuts, Drupes, and Seeds | Almond [19] | 51.6 | 12.5 | 21.2 | 49.9 |
Hazelnut [19] | 16.7 | 9.7 | 15.0 | 60.8 | |
Cashew [19] | 30.2 | 3.3 | 18.2 | 43.9 | |
Walnut [19] | 13.7 | 6.7 | 15.2 | 65.2 | |
Macadamia [19] | 13.8 | 8.6 | 7.9 | 75.8 | |
Tubers | Potato [21] | 15.7 | 2.4 | 1.7 | 0.1 |
Cassava [21] | 38.1 | 1.8 | 1.4 | 0.3 | |
Yam [21] | 27.9 | 4.1 | 1.5 | 0.2 | |
Sweet potato [21] | 20.1 | 3.0 | 1.6 | 0.1 |
Technique | Source | Material | Process Application | Changes in Functional/ Textural Properties | Influence on Flavour/ Off-Flavour Formation | Impact on Nutrients/ Antinutrients |
---|---|---|---|---|---|---|
Mechanical Pre-Treatment and Extraction | ||||||
Roasting | Ferawati et al. (2019) * [67] | Pulses (yellow pea, gray pea, faba bean, white bean) | Roasting before flour production |
| - |
|
Zaaboul et al. (2019) * [69] | Peanuts | Roasting before aqueous extraction |
| - | - | |
Ahmadian-Kouchaksaraei et al. (2014) * [70] | Sesame | Roasting before aqueous extraction | - |
| - | |
Dehulling | Ma et al. (2021) [71] | Peas | Dehulling before aqueous extraction (yoghurt fermentation) | - |
|
|
Ghavidel andPrakash (2007) * [72] | Legumes (green gram, cowpea, lentil, chickpea) | Dehulling before flour production | - | - |
| |
Soaking and blanching | Ma et al. (2021) [71] | Peas | Blanching before aqueous extraction (yoghurt fermentation) |
|
| - |
Peng et al. (2015) [73] | Soy | Blanching before aqueous extraction (yoghurt fermentation) |
|
| - | |
Ferawati et al. (2019) * [67] | Pulses (yellow pea, gray pea, faba bean, white bean) | Blanching/boiling before flour production |
| - |
| |
Milling | Kaharso et al. (2021) * [74] | Soy | Anaerobic wet-milling for aqueous extraction | - |
| - |
Kizzie-Hayford et al. (2015) * [64] | Tiger nut | Wet-milling with a pneumatic press |
| - | - | |
Chemical and biological treatments | ||||||
pH alterations | Ma et al. (2021) [71] | Peas | Alteration of soaking pH before aqueous extraction and yoghurt fermentation |
|
| - |
Pineli et al. (2015) * [75] | Quinoa | Alteration of cooking pH |
| - | - | |
Ahmadian-Kouchaksaraei et al. (2014) * [70] | Sesame | Alkalinisation of soaking water before aqueous extraction |
|
| - | |
Chemical deodorisation | Vatansever et al. (2021) * [76] | Pea | Treatment with supercritical CO2 and ethanol extraction | - |
| - |
Guldiken et al. (2021) * [77] | Lentil | Treatment with polymeric adsorbents | - |
| - | |
Wang et al. (2020) * [78] | Pea | Washing of flour with organic solvents |
|
| - | |
Inouye et al. (2002) * [31] | Soy | Treatment with polystyrene and zeolite-based adsorbents | - |
| - | |
Enzymatic treatments | Jiang et al. (2020) [79] | Faba bean | Starch hydrolysis (Termamyl® Ultra 300 L) of slurry before yoghurt fermentation |
| - | - |
Zannini et al. (2018) [49] | Quinoa | Protease (Profix 100 L and Bioprotease PF50) treatment of slurry before yoghurt fermentation |
| - | - | |
Park and Lee (2015) [80] | Soy | Flavourzyme® and Neutrase® treatment before yoghurt fermentation |
|
| - | |
Luana et al. (2014) [53] | Oat | Enzymatic (Depol 740 L and Grindamyl 1000) treatment and yoghurt fermentation |
|
|
| |
Li et al. (2013) [81] | Soy | Enzymatic (papain) treatment of fermented or acidified coagulated PBAE for cheese production |
| - | - | |
Germination | Ogundipe et al. (2021) [82] | Tiger nut | Germination before aqueous extraction and yoghurt fermentation |
|
|
|
Cáceres et al. (2019) [83] | Rice | Germination before preparation of flour-based yoghurts |
|
|
| |
Hwang et al. (2018) [84] | Soy | Germination before yoghurt production | - | - |
| |
Yang et al. (2010) [85] | Soy | Germination (various hypocotyl lengths) for the preparation of yoghurts |
|
| - | |
Germination | Le et al. (2021) * [86] | Soy | Germination before PBAE production |
|
|
|
Lopes et al. (2020) * [24] | Pulses (Sweet lupin, chickpea, green pea, yellow pea) | Germination before PBAE production |
| - | - | |
Other novel treatments | ||||||
High pressure homogenisation/Microfluidisation | Levy et al. (2022) [87] | Potato | HPH emulsions were fermented into yoghurts |
| - | - |
Demirkesen et al. (2018) [88] | Hazelnut | Microfluidisation of slurry before yoghurt fermentation |
| - |
| |
Ferragut et al. (2009) [89] | Soy | UHPH PBAE was fermented into a yoghurt |
| - | - | |
Xia et al. (2019) * [90] | Sweet lupin | Slurry was homogenised under high pressure to yield a PBAE |
| - | - | |
High pressure homogenisation/Microfluidisation | Jeske et al. (2019) * [91] | Lentil | Slurry was homogenised under high pressure to yield a PBAE |
| - | - |
Ultrasonication | Mu et al. (2022) * [92] | Soy | Ultrasonication of PBAE |
|
| - |
Lu et al. (2019) * [93] | Coconut, maize | Ultrasonication of PBAE with maize additives |
| - | - | |
Abdullah et al. (2018) * [94] | Coconut | Ultrasonication of PBAE |
| - | - | |
High hydrostatic pressure (HHP) | Wang et al. (2021) [95] | Soy | Optimised HHP processing before yoghurt fermentation |
|
| - |
High hydrostatic pressure (HHP) | Sim et al. (2021) [96] | Legumes (mung bean, chickpea, pea, lentil, faba bean) | HHP processing to achieve yoghurt textures (no fermentation) |
| - | - |
Dhakal et al. (2014) * [97] | Almond | HHP processing of PBAE | - |
|
| |
Pulsed electric field (PEF) | Manzoor et al. (2020) * [98] | Almond | Comparison versus thermal treatment on PBAE |
|
|
|
Li et al. (2013) * [99] | Soy | PEF treatment of PBAE |
|
| - |
Brand | Product | Ingredients/Application | Cultures (If Specified) 1 |
---|---|---|---|
Fermented cream products | |||
Forager Project | Organic Dairy-Free Sour Cream | Coconut and cashew milk (filtered water, coconut cream, cashews), tapioca starch, sea salt, pectin, distilled vinegar, lactic acid, locust bean gum, tricalcium phosphate, agar, live active cultures | St. thermophilus2, L. bulgaricus, L. acidophilus, B. bifidus, Lc. lactis, L. plantarum |
Good Karma | Plant-Based Sour Cream Dairy-Free Alternative | Water, coconut oil, tapioca flour, pea protein, dextrose, corn starch (unmodified, identity preserved), tricalcium phosphate, sea salt, sunflower lecithin, lactic acid (vegan), natural flavour, vitamin A palmitate, vitamin D2, vitamin B12, live and active cultures | Unspecified |
Kite Hill | Sour Cream Alternative | Almond milk (water, almonds), coconut oil, rice starch, coconut milk, maltodextrin, chickpea protein, salt, cultures | Unspecified |
Tzatziki | Almond milk (water, almonds), cucumbers, rice starch, tapioca flour, salt, garlic, dill, onions, maltodextrin, lemon juice concentrate, locust bean gum, black pepper, natural flavour, live active cultures | Unspecified | |
European Style Butter Alternative | High oleic sunflower oil, cultured almond milk (water, almonds, cultures), coconut oil, natural flavours, cocoa butter, cultured dextrose, sea salt, sunflower lecithin, lactic acid, β-carotene (for colour) | Unspecified | |
Lauds | Cultured Oat Butter | Organic coconut oil, oat milk yoghurt (water, organic oats, yellow split peas, potato starch, natural cultures), sunflower oil, non-GMO soy lecithin, Tasmanian sea salt, natural colour (β-carotene), preservative (sorbic acid) | Unspecified (yoghurt base) |
Miyoko’s Creamery | European Style Cultured Vegan Butter (Unsalted) | Organic coconut oil, organic cultured cashew milk (filtered water, organic cashews, cultures), filtered water, organic sunflower oil, contains 2% or less of: organic sunflower lecithin, organic cultured dextrose, natural flavours derived from oregano, flaxseed, and plums, lactic acid | Unspecified |
Spreadable Cultured Vegan Oat Milk Butter | Organic sunflower oil, organic cultured whole grain oat milk (filtered water, cultured organic oats), organic coconut oil, contains less than 2% of organic sunflower lecithin, sea salt, organic cultured dextrose, lactic acid, natural flavours derived from oregano, flaxseed, and plums | Unspecified | |
The Vegan Dairy | Cultured Butter | Organic cashew nuts, organic coconut oil, cold pressed rice bran oil, filtered water, natural vegan cultures, sea salt, soy lecithin, natural vegan colouring derived from sunflowers | Unspecified |
wildbrine | wildCREAMERY Sour Cream Alternative | Water, sunflower oil, coconut oil, cashews, tapioca flour; contains 2% or less of: oats, chickpeas, sea salt, cabbage, cultured dextrose | Lactobacillus cultures |
wildCREAMERY Oat Butter Alternative | Coconut oil, sunflower oil, oat milk (water, oats), water, potato, sweet potato; contains 2% or less of: sunflower lecithin, sea salt, cabbage, culture dextrose | Lactobacillus cultures | |
wildCREAMERY European Style ButterAlternative | Coconut oil, water, sunflower oil, cashews; contains 2% or less of: sunflower lecithin, yam, sea salt, cabbage, oats, cultured dextrose | Lactobacillus cultures | |
Yoghurt and drinkable yoghurt | |||
Alpro | Plain No Sugars | Soya base (water, hulled soya beans (10.7%)), calcium (tricalcium citrate), acidity regulators (sodium citrates, citric acid), stabiliser (pectins), natural flavouring, sea salt, antioxidants (tocopherol-rich extract, fatty acid esters of ascorbic acid), vitamins (B12, D2), yogurt cultures | St. thermophilus, L. bulgaricus |
Greek Style Plain | Soya base (water, hulled soya beans (15.7%)), sugar, stabiliser (pectins), calcium (tricalcium citrate), acidity regulators (sodium citrates, citric acid), natural flavouring, sea salt, antioxidants (tocopherol-rich extract, fatty acid esters of ascorbic acid), vitamins (B12, D2), yogurt cultures | St. thermophilus, L. bulgaricus | |
Greek Style Coconut | Coconut milk (45%) (coconut cream, water), water, coconut water (20%), modified starch, thickeners (pectin, agar), natural flavourings, sea salt, cultures | St. thermophilus, L bulgaricus, B. lactis | |
Greek Style Oat | Oat base (water, oat (11.1%)), sunflower oil, modified starches, soluble corn fibre, pea protein, calcium (tricalcium phosphate), acidity regulators (malic acid, citric acid, sodium citrates), thickeners (pectin, agar), natural flavourings, cultures, vitamins (B12, D2) | St. thermophilus, Lc. cremoris, Lc. lactis, L. casei, L. acidophilus | |
Absolutely Oat | Oat base (water, oat (15.5%)), modified starch, chicory root fibre, pea protein, sunflower oil, natural flavouring, cultures | Lc. lactis, B. lactis, L. acidophilus, St. thermophilus, L. bulgaricus | |
Cocobella | Dairy-Free Coconut Yoghurt | Coconut yoghurt (water, coconut milk, native starch, tapioca syrup, carob bean extract, agar, yoghurt cultures and probiotics) | Bifidobacterium spp., L. acidophilus, L. bulgaricus, L. paracasei, St. thermophilus |
Cocos Organic | Organic Coconut Milk Yoghurt Alternative | Organic coconut milk (98%), organic tapioca starch, live vegan cultures | Unspecified |
COYO | Natural Organic Coconut Milk Yoghurt Alternative | Organic coconut milk (97%), organic tapioca starch, live vegan cultures | Unspecified |
Forager Project | Cashew milk Dairy-Free Yogurt | Cashew milk (filtered water, cashews), tapioca starch, locust bean gum, coconut cream, live active cultures | St. thermophilus, L. bulgaricus, L. acidophilus, B. bifidus, Lc. lactis, L. plantarum |
Unsweetened Drinkable Yogurt | Cashew milk (filtered water, cashews), tapioca starch, coconut cream, live active cultures | St. thermophilus, L. bulgaricus, B. bifidum, B. lactis, L. acidophilus, L. casei, L. paracasei, L. plantarum, L. rhamnosus | |
Kite Hill | Almond Milk Yogurt (Plain) | Almond milk (water, almonds), cane sugar, starch, citrus fiber, locust bean gum, xanthan gum, live active cultures | St. thermophilus, L. bulgaricus, L. acidophilus, bifidobacteria |
Blissful Coconut Milk Yogurts (Plain Unsweetened) | Coconut cream (water, coconut), modified tapioca starch, salt, live active cultures, vitamin D2, vitamin B12 | St. thermophilus, L. bulgaricus, L. acidophilus, bifidobacteria | |
Greek Style Yogurts (Plain Unsweetened) | Almond milk (water, almonds), soy protein isolate, tapioca starch, natural flavours, live active cultures | St. thermophilus, L. bulgaricus, L. acidophilus, bifidobacteria, L. plantarum | |
Nush | Dairy-Free Organic Almond Yog (Natural) | Organic almond milk (95%) (filtered water/organic almonds), organic tapioca starch, thickener: organic carob gum, live vegan cultures | Unspecified |
Oatly | Oatgurt Plain | Oat milk (water, oats), low erucic acid rapeseed oil, potato starch. Contains 2% or less of: dextrose, pea protein, potato protein, calcium carbonate, guar gum, tricalcium phosphate, locust bean gum, live active cultures) | St. thermophilus, L. bulgaricus, L. casei, L. acidophilus, B. lactis |
Raglan Food | Dairy-Free Coconut Yoghurt (Natural Greek Style) | Organic coconut cream, natural starch (corn), live vegan cultures | L. acidophilus, Bifidobacterium spp. |
Sojade | Greek Style Soya Yogurt Alternative, Organic | Soya drink 99% (water, soya beans 12.5%), thickener: pectin, selected ferments | L. acidophilus, Bifidobacterium spp. |
Cheese | |||
Forager Project | Vegan Jack | Forager Project Yogurt (cashew milk (filtered water, cashews), tapioca starch, coconut cream, cultures), water, coconut oil, maize starch, tapioca starch, sea salt, calcium phosphate, natural flavours, fava bean protein flour, cultured dextrose, lactic acid | Unspecified |
Grounded | Cheese Free Cheese Sauce | Filtered water, cauliflower, coconut oil, sunflower oil, shio koji, gluten-free oats, rice starch, hemp seed, less than 2% of: tapioca starch, sea salt, spices, citrus fiber, sodium citrate, lactic acid, yeast extract, organic agave nectar, guar gum, mushroom powder, onion powder, β-carotene | Shio koji (likely) |
Kite Hill | Garlic and Herb Soft Spreadable Cheese | Almond milk (water, almonds), dehydrated garlic, dehydrated onions, salt, rice starch, cane sugar, spices, potato starch, mushroom extract, enzyme, tartaric acid, cultures | Unspecified |
Almond Milk Ricotta Alternative | Almond milk (water, almonds), salt, enzymes, tartaric acid, cultures | Unspecified | |
Cream Cheese Alternative (Plain) | Almond milk (water, almonds), salt, enzyme, xanthan gum, guar gum, mushroom extract (to help preserve freshness), lactic acid, citric acid, cultures | Unspecified | |
Lauds | Original Oat Melt | Oat milk yoghurt (water, organic oats, yellow split peas, potato starch, natural cultures), water, tapioca flour, sunflower oil, cashews, nutritional yeast, organic coconut oil, Tasmanian sea salt, carrageenan, miso paste (from soy), spices, olive oil, natural colour (β-carotene), preservative (sorbic acid) | Unspecified (yoghurt base) |
Aged Cashew Cheese | Cashews, organic coconut oil, water kefir (water, natural cultures, sugar), miso paste (from soy), nutritional yeast, spices, Tasmanian sea salt, preservative (sorbic acid) | Water kefir | |
Ashed Walnut Cheese | Cashews, Tasmanian walnuts, coconut oil, water kefir (water, natural cultures, sugar), miso paste (from soy), nutritional yeast, spices, Tasmanian sea salt, activated charcoal, preservative (sorbic acid) | Water kefir | |
Almond Persian Feta | Almonds, organic coconut oil, water, sunflower oil, oat milk yoghurt (water, organic oats, yellow split peas, potato starch, natural cultures), Tasmanian sea salt, preservative (sorbic acid) | Unspecified (yoghurt base) | |
Miyoko’s Creamery | Organic Cultured Vegan Cream Cheese (Classic Plain) | Organic cashews, filtered water, organic coconut cream, sea salt, cultures | Unspecified |
Organic Cashew Milk Mozzarella | Organic cashew milk (filtered water, organic cashews), organic coconut oil, organic tapioca starch, sea salt, organic agar, mushroom extract, organic konjac, cultures | Unspecified | |
Miyoko’s Creamery | Liquid Vegan Pizza Mozzarella | Plant milk (filtered water, organic cashews), organic sunflower oil, organic tapioca starch, sea salt, mushroom extract, organic sunflower lecithin, organic konjac, cultures | Unspecified |
Aged Sharp English Farmhouse Cashew Milk Cheese | Organic cashew milk (organic cashews, filtered water), organic chickpea miso (organic rice koji (organic rice, koji spores), organic whole chickpeas, sea salt, water), nutritional yeast, sea salt, natural flavours (derived from oregano, plum, flaxseed), cultures | Chickpea miso (rice koji), unspecified | |
Nush | Creamy Almond M·lk Spread (Plain) | Almond milk (95%) (filtered water/almond), potato starch, thickener: carob gum, salt, thickener: transglutaminase, live vegan cheese cultures | Unspecified |
Nut Culture | Badass Pepper Jack— Plant-Based Cheese Wheel | Organic cashew nuts, deactivated yeast, jalapeño flakes, chili flakes, salt, vegan cultures | Probiotic cultures (unspecified) |
plant perks | Sriracha Cheddar Plant-Based Cheeze Spread | Cashews, filtered water, sriracha (jalapeño peppers, water, sugar, distilled vinegar, salt, garlic powder, xanthan gum), MCT oil, sea salt, onion powder, garlic powder, nutritional yeast, cultures | Unspecified |
Silk® | Plain Almond milk Dairy-Free Yogurt Alternative | Almond milk (filtered water, almonds), cane sugar, pectin, calcium citrate, calcium phosphate, vitamin D2, live and active cultures | Unspecified |
Plain Soy milk Dairy-Free Yogurt Alternative | Soymilk (filtered water, soybeans), cane sugar, corn starch, tricalcium phosphate, pectin, natural flavour, dipotassium phosphate, sea salt, citric acid, live and active cultures, mixed tocopherols and vitamin C ester (to protect freshness), vitamin D2 | Unspecified | |
Vanilla Greek Style Coconut milk Yogurt Alternative | Coconut milk (filtered water, coconut cream), water, pea Protein, cane sugar, natural flavours, pectin, calcium phosphate, cinnamon, salt, live and active cultures, vitamin D2. | Unspecified | |
The Vegan Dairy | Dill Chèvre | Organic cashew nuts, organic coconut oil, filtered water, sea salt, natural vegan cultures, dill leaves | Unspecified |
wildbrine | wildCREAMERY Cream Cheese Alternative | Water, coconut oil, sunflower oil, cashews, coconut cream, tapioca flour; contains 2% or less of: chickpeas, cabbage, oats, sea salt, sunflower lecithin, cultured dextrose | Lactobacillus cultures |
wildCREAMERY Brie Alternative | Organic cashews, water, organic coconut oil, organic coconut cream, contains 2% or less of: organic nutritional yeast, organic cabbage, organic oats, sea salt | Lactobacillus cultures, P. candidum | |
Kefir | |||
Biotiful | Plant-Based Oat Kefir Original | Oat base (water, gluten-free oats (11%), sunflower oil, salt), coconut cream, stabilisers (tapioca starch, pectin), rice flour, fruit extracts (apple, carob, grape), natural flavouring, lemon concentrate, vitamin B12, vitamin D2, calcium phosphate, live vegan kefir cultures | Bifidobacterium spp., L. acidophilus, L. bulgaricus, L. rhamnosus, kefir (unspecified) |
Cocobella | Kefir Probiotic Yogurt | Coconut yoghurt (water, coconut milk, coconut oil, tapioca syrup, tapioca starch, carob bean extract, yoghurt cultures and probiotics) | B. lactis, L. acidophilus, L. bulgaricus, L. paracasei, St. thermophilus |
Cocos Organic | Organic Coconut Milk Kefir | Organic coconut milk (98%) (filtered water, organic coconut), thickener: organic tapioca starch, live vegan kefir cultures | Kefir (unspecified), B. lactis BB12 |
COYO | Natural Organic Coconut Milk Kefir | Organic coconut milk (50%), filtered water, organic tapioca starch, live vegan kefir cultures | Unspecified |
Raglan Food | Dairy-Free Probiotic Kefir | Organic coconut milk (water, coconut), natural starch, live vegan probiotics, vitamin C | L. acidophilus, Bifidobacterium spp., St. thermophilus, L. bulgaricus, L. plantarum, L. paracasei |
Sojade | Natural Soya Kefir Alternative, Organic | Soya juice (97.4%), apple juice concentrate, live vegan kefir cultures 0.03% | Kefir (unspecified) |
Commercial starter cultures | |||
belle and bella | Non-Dairy Yogurt Starter | Yoghurt analogue starter for various plant bases | L. bulgaricus, St. thermophilus, L. acidophilus |
Chr Hansen | VEGA™ Culture Kit | Yoghurt analogue starter for various plant bases | Eleven cultures, unspecified, contains probiotics |
Cultures for Health | Vegan Yogurt Starter Culture | Yoghurt analogue starter for various plant bases | B. bifidum, L. acidophilus, L. casei, L. bulgaricus, L. rhamnosus, St. thermophilus |
DuPont™ Danisco® | VEGE Cultures | Dairy analogue starter for various plant bases | Unspecified, contains probiotics |
Sacco System | 4Choice | Dairy analogue starter for various plant bases | Unspecified |
Vivo | Probiotic Vegan Yoghurt | Yoghurt analogue starter for soy base | St. thermophilus, L. bulgaricus, L. acidophilus (NCFM®), L. paracasei (Lpc-37), B. lactis (Bi-07), B. lactis (Bl-04), B. bifidum, B. infantis, L. gasseri, L. rhamnosus, L. pentosus, L. plantarum |
Authors | Benchmark/Application | Raw Material | Fermentation Strategy | Culture(s) 1 | Source of Culture |
---|---|---|---|---|---|
Milk and other milk-based products | |||||
Tangyu et al. (2021) [37] | Cow’s milk | Chickpea | Single culture (Bacillus spp., LAB) | Bac. amyloliquefaciens NCC 156, L. paracasei 2 NCC 2511 | Various (for L-lysine metabolism) |
Fermented cream products | |||||
Madsen et al. (2021) [63] | Buttermilk koldskål | Tiger nut | Single or mixed culture (LAB) | Leu. mesenteroides DK71, Leu. citreum DK93, Pe. pentosaceus DK103, Lc. lactis DK130, L. plantarum DK293, YFM 3 (L. bulgaricus, St. thermophilus) | Legumes, vegetables, fruits, dairy yoghurt |
Yoghurt and drinkable yoghurt | |||||
Khrundin et al. (2021) [150] | Milk yoghurt | Soy, oat, buckwheat | Mixed culture (LAB) | Classic yoghurt fermentation (unspecified) | Dairy yoghurt |
Ogundipe et al. (2021) [82] | Milk yoghurt | Tiger nut | Mixed culture (LAB) | L. bulgaricus, St. thermophilus | Dairy yoghurt |
Yang et al. (2021) [114] | Milk yoghurt | Pea, mung bean | Mixed culture (LAB) | VEGE 022 (St. thermophilus, L. bulgaricus, L. plantarum, L. acidophilus NCFM®, B. lactis HN019™) YF-L904 (St. thermophilus, L. bulgaricus) | Dairy yoghurt |
Aydar et al. (2021) [151] | Milk yoghurt | Jerusalem artichoke, almond | Mixed culture (LAB) | Vivo Active (L. bulgaricus, St. thermophilus, L. acidophilus, B. lactis) | Dairy yoghurt |
Łopusiewicz et al. (2020) [152] | Milk yoghurt | Flaxseed | Mixed culture (LAB) | VIVO-AKTIV (L. bulgaricus, St. thermophilus, L. acidophilus, B. lactis) | Dairy yoghurt |
Pachekrepapol et al. (2020) [57] | Milk yoghurt | Coconut | Mixed culture (LAB) | YF-L812 (L. bulgaricus, St. thermophilus) | Dairy yoghurt |
Pontonio et al. (2020) [40] | Milk yoghurt | Rice, chickpea, lentil | Mixed culture (LAB) | L. plantarum DSM33326, L. brevis DSM33325 * | Plant matrices |
Raikos et al. (2020) [153] | Milk yoghurt | Oat | Mixed culture (LAB) | Yo-Mix® ABY yogurt culture (B. lactis, L. acidophilus, L. bulgaricus, St. thermophilus, L. lactis) | Dairy yoghurt |
Brückner-Gühmann et al. (2019) [154] | Milk yoghurt | Oat | Mixed culture (LAB) | YC-X11 Yo-Flex (L. bulgaricus, St. thermophilus) | Dairy yoghurt |
Ani et al. (2018) [155] | Milk yoghurt | Soy, Moringa oleifera seeds, bambara groundnut | Mixed culture (LAB) | L. bulgaricus, St. thermophilus | Dairy yoghurt |
Ermiş et al. (2018) [156] | Milk yoghurt | Hazelnut | Mixed culture (LAB) | L. bulgaricus, St. thermophilus | Dairy yoghurt |
Lorusso et al. (2018) [48] | Milk yoghurt drink, commercial plant-based analogues | Quinoa | Single culture (LAB) | L. rhamnosus SP1, W. confusa DSM 20194, L. plantarum T6B10 | Sourdough, probiotics, EPS-producer |
Wang et al. (2018) [36] | Milk yoghurt | Soy, chickpea | Mixed culture (LAB) | belle and bella (L. bulgaricus, St. thermophilus, L. acidophilus) | Dairy yoghurt |
Zannini et al. (2018) [49] | Milk yoghurt | Quinoa | Single culture(LAB) | W. cibaria MG1 | Sourdough |
Bansal et al. (2016) [106] | Milk yoghurt | Peanut | Single culture (LAB) | L. brevis MTCC no. 1750, L. casei MTCC no. 1423, L. fermentum (MTCC no. 903, MTCC no. 1745, BBE4, BBE5), L. plantarum (MTCC no. 6160, MTCC no. 1407), St. faecalis T110 | Probiotics |
Falade et al. (2015) [157] | Milk yoghurt | Soy, bambara groundnut | Mixed culture (LAB) | L. bulgaricus, St. thermophilus | Dairy yoghurt |
Pandey and Mishra (2015) [27] | Milk yoghurt | Soy | Mixed culture (LAB) | L. acidophilus NCDC11, St. thermophilus NCDC118 | Probiotics |
Peng and Guo (2015) [73] | Milk yoghurt | Soy | Single culture (LAB) | St. thermophilus S7906 | Dairy yoghurt |
Li et al. (2014) [26] | Milk yoghurt | Soy | Single or mixed culture (LAB) | L. plantarum 70810, L. rhamnosus 6005, DVS YC-X11 (L. bulgaricus, St. thermophilus) | Fermented cabbage, Chinese sour soup, dairy yoghurt |
Hickisch et al. (2016a) [158] | Milk yoghurt | Lupin | Single culture (LAB) | L. bulgaricus DSM 20080, St. thermophilus DSM 20259, L. acidophilus DSM 20079, L. casei DSM 20011, Lc. lactis DSM 20384, Lc. cremoris DSM 20069, Leu. cremoris DSM 20200, L. helveticus DSM 20057, L. perolens DSM 12744, B. bifidum DSM 20239, L. plantarum TMW 1.460, L. plantarum TMW 1.1468, L. fermentum DSM 20391, L. pontis TMW 1.1086, L. sanfranciscensis DSM 20451, W. cibaria TMW 2.1333, L. brevis TMW 1.1326, L. brevis BGT L150, L. amylolyticus BGT TL3, L. amylolyticus BGT TL5, L. species BGT TL11, L. species BGT TL13, L. rossiae BGT L1202, Pe. pentosaceus BGT B34, Pe. pentosaceus DSM 20336, L. curvatus TMW 1.624, L. reuteri DSM 20016, L. buchneri DSM 20057, L. gasseri DSM 20243, B. lactis DSM 10140 | Fermented dairy, soy yoghurt, EPS-producers, probiotics, sourdough, slime producers, beer spoilage, antinutrient degradation |
Luana et al. (2014) [53] | Milk yoghurt drink | Oat | Single culture (LAB) | L. plantarum (LP01, LP06, LP09, LP32, LP39, LP40, LP48, LP51), L. casei (LC10, LC11, LC03), L. paracasei (LPC02, LPC16) | Dairy probiotics |
Coda et al. (2012) [121] | Milk yoghurt | Rice, soy, barley, wheat, emmer | Single, then mixed culture (LAB) | L. plantarum (6E, LB1, POM1, M6, PR1, 1LC5), L. rossiae LB5, W. cibaria (POM9, M1, 3XLC3), Pe. pentosaceus SWE5 | Cereals, fruits, vegetables |
Cheese | |||||
Masia et al. (2022) [41] | Hard cheese | Pea protein isolate, olive oil | Mixed culture (LAB) | VEGA™ Harmony (L. bulgaricus, St. thermophilus, L. acidophilus, L. paracasei, Bifidobacterium spp.) | Dairy yoghurt |
Ben-Harb et al. (2020) [159] | Off-flavour reduction in cheese analogue | Pea protein isolate | Single culture (Yeast, fungi, LAB) | Co. casei UCMA 3821, Y. lipolytica CLIB183, Br. aurantiacum ATCC 9174, G. candidum ATCC 204307, Br. casei CIP102111, Glu. arilaitensis CIP 108037, Br. antiquum CNRZ918, C. catenulata Exrfcom LD, Sta. equorum Mu2, Ha. alvei GB001, L. rhamnosus CNRZ212, Lc. lactis S3, Leu. lactis NCW1, K. lactis 3550, D. hansenii 304 | Dairy cheese |
Li et al. (2020) [28] | Soft cheese | Soy | Mixed culture (LAB, fungi) | L. bulgaricus, St. thermophilus, G. candidum | Dairy yoghurt, dairy cheese |
Łopusiewicz et al. (2020a) [152] | Camembert cheese | Flaxseed | Mixed culture (LAB, fungi) | MST Cheese-Tek® (Lc. lactis, Lc. cremoris, St. thermophilus), PC® (P. camemberti), GEO® (G. candidum) | Dairy cheese |
Giri et al. (2018) [160] | Cream cheese spread | Soy | Single culture (LAB) | L. casei NCDC-017 | Probiotics |
Matias et al. (2014) [29] | Petit-suisse cheese | Soy | Mixed culture (LAB) | ABT-4 (includes B. lactis BB-12, L. acidophilus LA-5, St. thermophilus) | Dairy yoghurt |
Li et al. (2013) [81] | Cream cheese spread | Soy | Mixed culture (LAB) | L. acidophilus NCFM™, B. lactis HOWARU™ Bifido | Probiotics |
Kefir | |||||
Yepez et al. (2019) [124] | Milk kefir | Oat, maize, barley | Mixed culture (LAB, yeast, AAB) | L. plantarum (M5MA1, M9MG6, M9MM1, M9MM4, M9Y2), Leu. mesenteroides (M9MG2b, T1M3), milk kefir, water kefir | Milk kefir, water kefir, fermented cereals, fermented tubers |
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Pua, A.; Tang, V.C.Y.; Goh, R.M.V.; Sun, J.; Lassabliere, B.; Liu, S.Q. Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues. Foods 2022, 11, 875. https://doi.org/10.3390/foods11060875
Pua A, Tang VCY, Goh RMV, Sun J, Lassabliere B, Liu SQ. Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues. Foods. 2022; 11(6):875. https://doi.org/10.3390/foods11060875
Chicago/Turabian StylePua, Aileen, Vivien Chia Yen Tang, Rui Min Vivian Goh, Jingcan Sun, Benjamin Lassabliere, and Shao Quan Liu. 2022. "Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues" Foods 11, no. 6: 875. https://doi.org/10.3390/foods11060875