Fermentation of plant-based beverages using lactic acid bacteria – a review®

• Autorzy: Cichońska Patrycja , Kowalska Ewa , Ziarno Małgorzata

Warianty tytułu

PL

Fermentacja napojów roślinnych z wykorzystaniem bakterii kwasu mlekowego – przegląd literatury®

• Języki publikacji: EN

Abstrakty

EN

The number of people following plant-based diets is increasing tremendously. One of the most popular plant replacements for animal products is plant-based beverages, which are one of the food groups that are irreplaceable in the vegan food industry. With the growing popularity of plant-based diets, the demand for fermented plant-based beverages is also growing. This article provides a brief overview of the fermentation of plant-based beverages using lactic acid bacteria (LAB). The general characteristics of plant-based beverages were presented and the survival of LAB in different types of plantbased milk substitutes was analyzed. The biggest challenge facing producers of fermented plant-based beverages is to ensure a sufficiently high survival rate of probiotic bacteria, which are responsible for causing the health effect. This review showed that the presented milk substitutes made from cereals, pseudocereals, legumes, seeds, nuts, and other raw materials constitute a suitable matrix for the fermentation. Despite many studies and experiments, the topic is still relevant, with many scientific reports finding a place in top trade journals.

PL

Liczba osób stosujących diety roślinne rośnie w zaskakująco szybkim tempie. Jednym z najpopularniejszych zamienników roślinnych produktów odzwierzęcych są napoje roślinne, które stanowią jedną z grup żywności niezastąpionych w wegańskim przemyśle spożywczym. Wraz z rosnącą popularnością diet roślinnych rośnie również zapotrzebowanie na fermentowane napoje roślinne. Niniejszy artykuł przedstawia krótki przegląd literatury dotyczącej fermentacji napojów roślinnych z wykorzystaniem bakterii kwasu mlekowego (LAB). Przedstawiono ogólną charakterystykę napojów roślinnych oraz przeanalizowano przeżywalność LAB w różnych rodzajach roślinnych substytutów mleka. Największym wyzwaniem stojącym przed producentami fermentowanych napojów roślinnych jest zapewnienie odpowiednio wysokiej przeżywalności bakterii probiotycznych, odpowiedzialnych za wywoływanie efektu zdrowotnego. Przegląd ten wykazał, że przedstawione napoje roślinne, wytworzone ze zbóż, pseudozbóż, strączków, nasion, orzechów i innych surowców, stanowią odpowiednią matrycę do procesu fermentacji. Pomimo wielu badań i eksperymentów, temat ten jest jednak nadal aktualny, a wiele doniesień naukowych znajduje swoje miejsce w czołowych czasopismach branżowych.

Słowa kluczowe

EN

milk substitutes; fermentation; viability of bacteria; probiotics; food trends; plant-based beverages

PL

substytuty mleka; fermentacja; przeżywalność bakterii; probiotyk; trendy w żywności; napoje roślinne

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2022
• Tom: nr 2
• Strony: 86--97
• Opis fizyczny: Bibliogr. 65 poz., fig., rys.

Twórcy

autor

Cichońska Patrycja

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

• https://orcid.org/0000-0002-3665-8889

autor

Kowalska Ewa

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Ziarno Małgorzata

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

• https://orcid.org/0000-0001-7445-6375

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).