Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majo...
Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment. However, plant-based dairy...
In this study, four lactic acid bacteria (LAB) strains, including Lactiplantibacillus plantarum CICC21790, Lacticaseibacillus casei CICC6117, Lacticaseibacillus rhamnosus ATCC7469, and Limosilactobacillus fermentum CICC22704, were used to ferment a p...
This article explores the transformative potential of fermentation in elevating the quality of plant-based matrices to match the desirable attributes of traditional dairy and meat products. As the demand for sustainable products without animal welfar...
Food fermentation using lactic acid bacteria (LAB) is an ancient technique that has been deemed a simple and economical way to modify nutritional contents of plant-based foods. In many cultures, this practice shows a long history with a wide variety...
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be cons...
The growing demand for clean-label plant-based cheese alternatives underscores the need for products with desirable properties. A key technological challenge is replicating the firmness of traditional cheese without synthetic additives. This study ex...
Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity of LAB in Danish flowers and their potential use for plant-based food...
Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand...
Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed....
The rising demand for sustainable, nutritious, and functional food options has fueled growing interest in plant-based fermented foods. These products offer enhanced sensory, functional, and health-promoting properties, largely driven by microbial act...
Fermented plant-based beverages are renowned due to their health benefits and sustainability. This study focuses on developing fermented local beverages from rice, carob, and tiger nuts. The fermentation process with four different commercial starter...
Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food indust...
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical pr...
Plant-based fermented foods are increasingly promoted for glycemic control, yet their mechanisms and clinical impact remain incompletely defined. This narrative review synthesizes mechanistic, preclinical, and human data for key matrices—kimchi...
Fermentation represents a sustainable biotechnological approach for enhancing bioactive properties of plant-based foods, yet its anticancer effects remain underexplored. We evaluated the antiproliferative activity of fermented (with commercial probio...
Lactobacillus plantarum PMO 08 was evaluated as a starter culture for plant-based probiotic beverages. Its viability under various culture conditions and acidification ability in standardized tomato medium, fermentation parameters, and beverage prope...
Exopolysaccharides (EPSs) produced by lactic acid bacteria present a particular interest for the food industry since they can be incorporated in foods via in situ production by selected starter cultures or applied as natural additives to improve the...
Background and Objectives: The social and economic attitudinal dimensions of sustainability are difficult to estimate and are often overlooked in consumer research. To date, few scales can be used to assess in a combined manner the importance given b...
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory,...
Hygiene practices are crucial for the production of fermented products, as they affect both product quality and safety. Fermented products, including dairy-based such as kefir, kombucha, and traditional ethnic drinks, rely on beneficial microbes. How...
This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental...
Plant-based cream cheese alternatives are gaining popularity, yet replicating the sensory and nutritional attributes of dairy cream cheese remains challenging. Plant proteins often impart undesirable flavors and differ structurally from dairy protein...
This study aimed to develop a high-value plant-based probiotic beverage via the co-fermentation of Lactobacillus plantarum (P8) and Bifidobacterium animalis subsp. lactis (V9) with almond hull homogenate as the fermentation substrate. Single-factor e...
The increasing global burden of morbidity and mortality from chronic diseases related to poor diet quality, coupled with the unsustainable depletion of vital planetary resources by current food production systems, threatens future food security and h...
The increasing demand for sustainable dietary options has intensified the development of plant-based meat analogues. Despite growing market availability, these products often fail to replicate conventional meat’s sensory and nutritional propert...
The increasing demand for sustainable food systems, high-value resource utilization, and dietary diversification has promoted the development of plant-based beverages. This study aimed to develop a white kidney bean-based beverage (WKBB) through lact...
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives ha...
Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and...
In recent years, new plant-based foods and drinks have been developed to meet the growing demand for animal-derived alternatives, particularly dairy products. This study investigates the impact of lactic acid fermentation on the organic acids and sug...
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant produ...
Plant-based “milks” have gained increasing attention as functional beverages due to their nutritional properties, consumer acceptance, and potential for probiotic fermentation. Lactose intolerance, milk allergies, and growing interest in...
To address the issues of rough mouthfeel and monotonous flavor in plant-based beverages, this study used extruded millet flour as the raw material, with non-inoculated millet paste as the control group, and investigated the effects of six different l...
The demand for functional foods, particularly probiotics, has increased substantially in recent years. The search for plant-based milk alternatives (PBMA) has also risen, influenced by factors such as lactose intolerance, allergies, veganism, and env...
To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditi...
Urinary tract infections (UTIs) are a prevalent global health issue, often requiring antibiotic treatment, which contributes to antimicrobial resistance. This narrative review explores the potential of probiotics and plant-based foods as alternative...
The development of plant-based functional beverages is often limited by inherent matrix defects, particularly undesirable off-flavors, astringency, and colloidal instability. Water kefir (WK), a highly resilient multispecies symbiotic consortium, off...
The increasing global demand for affordable, nutrient-dense plant-based foods highlights the need to valorize underutilized legumes through suitable processing technologies. This study developed extruded chunk products from blends of fermented and un...
During the preparation of beer wort, significant amounts of waste raw materials, such as brewers’ spent grain (BSG), are generated. In line with the zero-waste approach, a processing technology for BSG was developed to valorize this by-product....
This study aimed to illustrate the effects of plant-based yogurts made from bio-fermentative green rice milk yogurt (GRMY), enhanced with Wolffia globosa powder (WGP) and infused with Thai green tea. Different formulations (F1 to F4) were analyzed to...
Plant-based yogurts are increasingly recognized as sustainable and health-conscious alternatives to dairy-based products, driven by environmental, ethical, and nutritional motivations. Pistachio milk, derived from an efficient and resilient crop, eme...
Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 to 16 h) affected the physicochemical properties of the HPI gel. The results indicated that gel form...
This study presents an integrated metabolite-centered framework for the comparative evaluation of plant-based substrates through the simultaneous profiling of fermentation-associated short-chain fatty acids (SCFAs) and neuroactive compounds within a...
This study evaluated the effect of fermentation with Lactobacillus acidophilus on the biochemical and nutritional compositions of a plant-based diet and its effects on the productive performance and intestinal health of juvenile Nile tilapia (Oreochr...
Nowadays, plant-based fermented products are attracting a lot of consumer interest due to their probiotic and health-promoting properties. The aim of this study was to evaluate the microbiological quality and antioxidant activity of innovative fermen...
Plant-based beverages are enriched by the fermentation process. However, their biocompounds are transformed during gastrointestinal digestion, improving their bioaccessibility, which is of primary importance when considering the associated health ben...
The development of novel plant-based products using unconventional food matrices increases the risk of introducing mycotoxins into the food system. Biological detoxification methods, particularly those involving lactic acid bacteria (LAB), are consid...
Fermentation can enhance the technological properties and nutritional value of legumes. This study aimed to develop an innovative chickpea-based fermented beverage with yeast in combination with lactic acid bacteria (LAB) strains. Autochthonous cultu...
Traditional dry-cured and fermented foods are part of the diet of many countries all over the world. These products are a source of lactic acid bacteria (LAB). Some of the LAB isolated from these products have a variety of probiotic effects on the co...
In response to the increasing consumer interest in the health benefits of plant-based foods, in this study, fuzzy logic modeling (FLM) was used to optimize the lactic fermentation process of several buckwheat (Fagopyrum esculentum)-based substrates (...
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