Powiadomienia systemowe
- Sesja wygasła!
- Sesja wygasła!
- Sesja wygasła!
Tytuł artykułu
Treść / Zawartość
Pełne teksty:
Identyfikatory
Warianty tytułu
Fermentacja napojów roślinnych z wykorzystaniem bakterii kwasu mlekowego – przegląd literatury®
Języki publikacji
Abstrakty
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.
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.
Wydawca
Czasopismo
Rocznik
Tom
Strony
86--97
Opis fizyczny
Bibliogr. 65 poz., fig., rys.
Twórcy
autor
- Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska
autor
- Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska
autor
- Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska
Bibliografia
- [1] ALCORTA A., A. PORTA, A. TARREGA, M. ALVAEZ. M. VAQUERO. 2021. “Foods for plantbased diets: challenges and innovations”. Foods 20: 293.
- [2] ALLAHDAD Z., J. MANUS, B.R. AGUILARUSCANGA, S. SALMIERI, M. MILLETTE, M. LACROIX. 2022. “Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins”. Plant Foods for Human Nutrition 77(1): 112–120.
- [3] APARICIO-GARCÍA N., C. MARTÍNEZVILLALUENGA, J. FRIAS, L.C. PEREZ, C.F. FERNENDEZ, C. ALBA, J.M. RODRIGUEZ, E. PENAS. 2021. “A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals”. Nutrients 13(8): 2522.
- [4] AYDAR E.F., A. TUTUNCU, B. OZACELIK. 2020. “Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects”. Journal of Functional Foods 70: 103975.
- [5] BERNAT N., M. CHÁFER, A. CHIRALT, C. GONZÁLEZ-MARTÍNEZ. 2015. “Development of a non-dairy probiotic fermented product based on almond milk and inulin”. Food Science and Technology International 21(6): 440–453.
- [6] BLANDINO A., M. AL-ASEERI, S. PANDIELLA, D. CANTERO, C. WEBB. 2003. “Cereal-based fermented foods and beverages”. Food Research International 36 (6): 527–543.
- [7] BRUNO L.M., J.R. LIMA, N.J. WURLITZER, T.C. RODRIGUES. 2020. “Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria”. Food Science and Technology 40(3): 604–607.
- [8] CANAVIRI-PAZ P., E. OSCARSSON, A. KJELLSTRÖM, H. OLSSON, C. JOIS, Å. HÅKANSSON. 2021. “Effects on Microbiota Composition after Consumption of Quinoa Beverage Fermented by a Novel Xylose-Metabolizing L. plantarum Strain”. Nutrients 13(10): 3318.
- [9] CAO Z.H., J.M. GREEN-JOHNSON, N.D. BUCKLEY, Q.Y. LIN. 2019. “Bioactivity of soy-based fermented foods: A review”. Biotechnology Advances 37(1): 223–238.
- [10] CHARALAMPOPOULOS D., S. PANDIELLA, C. WEBB. 2003. “Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions”. International Journal of Food Microbiology 82(2): 133–141.
- [11] CHEN L., D. WU, J. SCHLUNDT, P.L. CONWAY. 2020. “Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties”. Frontiers in Microbiology 11: 609734.
- [12] CICHOŃSKA P., A. ZIĘBICKA, M. ZIARNO. 2022. “Properties of Rice–Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium”. Molecules 27(8): 2558.
- [13] CICHOŃSKA P., M. ZIARNO. 2021. “Choices and preferences of young women on plant-based beverages”. Postępy Techniki Przetwórstwa Spożywczego 31/58 (1): 22–28.
- [14] CICHOŃSKA P., M. ZIARNO. 2021. “Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics”. Microorganisms 10(1): 91.
- [15] CRAIG W.J., FRESÁN U. 2021. “International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages”. Nutrients 13: 842.
- [16] DEVLIEGHERE F., L. VERMEIREN, J. DEBEVERE. 2004. “New preservation technologies: Possibilities and limitations”. International Dairy Journal 14: 273– 285.
- [17] DONKOR O.N., A. HENRIKSSON, T. VASILJEVIC, N. SHAH. 2007. “α–Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk”. Food Chemistry 104 (1): 10–20.
- [18] DUAR R.M., X.B. LIN, J. ZHENG, M.E. MARTINO, T. GRENIER, M.E. PEREZ-MUNOZ, F. LEULIER, M. GÄNZLE, J. WALTER. 2017. “Lifestyles in Transition: Evolution and Natural History of the Genus Lactobacillus”. FEMS Microbiology Review 41(Supp1): 27–48.
- [19] FAMULARO G., C.D, SIMONE, V. PANDEY, A.R. SAHU, G. MINISOLA. 2005. “Probiotic lactobacilli: An innovative tool to correct the malabsorption syndrome of vegetarians?”. Medical Hypotheses 65(6): 1132–1135.
- [20] FRUCTUOSO I., B. ROMÃO, H. HAN, A. RAPOSO, A. ARIZA-MONTES, L. ARAYA-CASTILLO, R.P. ZANDONADI. 2021. “An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk”. Nutrients 13: 2650.
- [21] GENC M., M. ZORBA, G. OVA. 2002. “Determination of rheological properties of boza by using physical and sensory analysis”. Journal of Food Engineering 52: 95–98.
- [22] GIRI S.S., V. SUKUMARAN, S.S. SEN, S.C. PARK. 2018. “Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage”. Frontiers in Microbiology 9: 1976.
- [23] HAAS R., A. SCHNEPPS, A. PICHLER, O. MEIXNER. 2019. “Cow Milk versus Plant-Based Milk Substitutes: A Comparison of Product Image and Motivational Structure of Consumption”. Sustainability 11: 5046.
- [24] JESKE S., E. ZANNINI, E.K. ARENDT. 2017. “Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes”. Plant Foods for Human Nutrition 72: 26–33.
- [25] KABEIR B.M., A.M. YAZID, M.N. HAKIM, A. KHAHATAN, A. SHABORIN, S.MUSTAFA. 2009. “Survival of Bifidobacterium pseudocatenulatum G4 during the storage of fermented peanut milk (PM) and skim milk (SM) products”. African Journal of Food Science 3(6): 150–155.
- [26] KÖNIG H., G. UNDEN, J. FRÖHLICH. 2009. “Biology of Microorganisms on Grapes, in Must and in Wine”. Heidelberg: Springer.
- [27] KORTEI N.K., T. ANNAN, A.A. BOAKYE, E.K. ESSUMAN, C.O. TETTEY, V. KYEI-BAFFOUR. 2022. “Aflatoxin M1 exposure in a fermented milletbased milk beverage ‘brukina’ and its cancer risk characterization in Greater Accra, Ghana”. Scientific Reports 12(1): 12562.
- [28] KOWALSKA E., M. ZIARNO 2020. “Characterization of buckwheat beverages fermented with lactic acid bacterial cultures and bifidobacteria”. Foods 9(12): 1771.
- [29] KOWALSKA E., M. ZIARNO. 2020. “The possibility of obtaining buckwheat beverages fermented with lactic acid bacteria cultures and bifidobacterial.” In: Ziarno M., editor. Milk Substitutes-Selected Aspects. Intech Open; London, UK.
- [30] LACROIX C., S. YILDIRIM. 2007. “Fermentation technologies for the production of probiotics with high viability and functionality, current opinion in biotechnology”. Current Opinion in Biotechnology 18 (2): 176– 183.
- [31] LIU H., X. XU, H. XUI, Z. YUAN, J. LIU. 2022. “Plant-Based Fermented Beverages and Key Emerging Processing Technologies”. Food Reviews International, Latest Articles.
- [32] ŁOPUSIEWICZ Ł., E. DROZŁOWSKA, P. SIEDLECKA, M. MĘŻYŃSKA, A. BARTKOWIAK, M. SIENKIEWICZ, H. ZIELIŃSKA-BLIŹNIEWSKA, P. KWIATKOWSKI. 2019. “Development, Characterization, and Bioactivity of Non-Dairy Kefr-Like Fermented Beverage Based on Flaxseed Oil Cake”. Foods 8: 544.
- [33] ŁOPUSIEWICZ Ł., E. DROZŁOWSKA, P. SIEDLECKA,M. MĘŻYŃSKA, A. BARTKOWIAK. 2020. “Preparation and characterization of novel flaxseed oil cake yogurt-like plant milk fortified with inulin”. Journal of Food and Nutrition Research 59: 61–70.
- [34] ŁOPUSIEWICZ Ł., E. DROZŁOWSKA, P. TROCER, M. KOSTEK, P. KWIATKOWSKI, A. BARTKOWIAK. 2021. “The development of novel probiotic fermented plant milk alternative from flaxseed oil cake using Lactobacillus rhamnosus GG acting as a preservative agent against pathogenic bacteria during short–term refrigerated storage”. Emirates Journal of Food and Agriculture 33(4): 266–276.
- [35] LUDENA URQUIZO F.E., S.M. GARCÍA TORRES, T. TOLONEN, M. JAAKKOLA, M.G. PENA-NIEBUHR, A. von WRIGHT, R. REPOCARRASCO- VALENCIA, H. KORHONEN, C. PLUMED-FERRER. 2016. “Development of a fermented quinoa-based beverage”. Food Science and Nutrition 28;5(3): 602–608.
- [36] MÄKINEN O.E., V. WANHALINNA, E. ZANNINI, E.K. ARENDT. 2016. “Foods for special dietary needs: Non dairy plant based milk substitutes and fermented dairy type products”. Critical Reviews in Food Science and Nutrition 56(3): 339–349.
- [37] MAURO C.S.I., S. GARCIA. 2019. “Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage”. Journal of Food Science and Technology 56(2): 854–864.
- [38] MOHAMMADI M., L. NOURI, A.M. MORTAZAVIAN. 2021. “Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics”. Journal of Food Science and Technology 58(11): 4185–4193.
- [39] MONTEMURRO M., E. PONTONIO, R. CODA, C. G. RIZZELLO. 2021. “Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges”. Foods 10(2): 316.
- [40] MUKISA I.M., D. PORCELLATO, Y.B. BYARUHANGA, C.M.B.K. MUYANJA, K. RUDI, T. LANGSRUD, J.A. NARVHUS. 2012. “The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods”. International Journal of Food Microbiology 160(1): 1–10.
- [41] MUNEKATA P., E. DOMINGUEZ, S. BUDARAJU, E. ROSELLO-SOTO, F. BARBA, K. MALLIKARJUNAN, S. ROOHINEJAD, J. LORENZO. 2020. “Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages”. Foods 9: 288.
- [42] PAUL A.A., S. KUMAR, V. KUMAR, R. SHARMA. 2020. “Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns”. Critical Reviews in Food Science and Nutrition 60(18): 3005–3023.
- [43] PONTONIO E. C.G. RIZZELLO. 2021. “Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges”. Foods 10: 222.
- [44] RASIKA D., J. VIDANARACHCHI, R.S. ROCHA, C.F. BALTHAZAR, A.G. CRUZ, A.S. SANT’ANA, C.S. RANADHEERA. 2021. “Plantbased milk substitutes as emerging probiotic carriers”. Current Opinion in Food Science 38: 8–20.
- [45] RITTER S.W., M.I. GASTL, T.M. BECKER. 2022. “The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume-based beverages”. Comprehensive Reviews in Food Science and Food Safety, Latest Articles.
- [46] SETHI S., S.K. TYAGI, R.K. ANURAG. 2016. “Plant-based milk alternatives an emerging segment of functional beverages: a review”. Journal of Food Science and Technology 53(9): 3408–3423.
- [47] SHORI A., G.S. ALJOHANI, A.J. AL-ZAHRANI, O.S. AL-SULBI, A.S. BABA. 2022. “Viability ofprobiotics and antioxidant activity of cashew milk– based yogurt fermented with selected strains of probiotic Lactobacillus spp.”. LWT 153: 112482.
- [48] SILVA A., M.N. MARSELLE, B.D. RIBEIRO. 2020. “Health issues and technological aspects of plant-based alternative milk”. Food Research International 131: 108972.
- [49] STEINKRAUS K. 2002. “Fermentations in world food processing”. Comprehensive Reviews in Food Science and Food Safety 1(1): 23–32.
- [50] SZPARAGA A., S.TABOR, S. KOCIRA, E. CZERWIŃSKA, M. KUBOŃ, B. PŁÓCIENNIK, P. FINDURA. 2019. “Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks”. Sustainability 11: 6093.
- [51] SZYDŁOWSKA A., D. KOŁOŻYN-KRAJEWSKA. 2010. „Zastosowanie bakterii potencjalnie probiotycznych do fermentacji przecieru z dyni”. Żywność. Nauka. Technologia. Jakość 6 (73): 109–119.
- [52] TANGYU M., J. MULLER, C.J. BOLTEN, C. WITTMANN. 2019. “Fermentation of plant–based milk alternatives for improved flavour and nutritional value”. Applied Microbiology and Biotechnology 103(23–24): 9263–9275.
- [53] UTAMI T., T. GIYARTO, T.F. DJAARAF, E.S. RAHAYU. 2014. “Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage”. Indonesian Food and Nutrition Progress 13(1): 11–16.
- [54] VANGA S.K., V. RAGHAVAN. 2018. “How well do plant based alternatives fare nutritionally compared to cow’s milk?”. Journal of Food Science and Technology 55(1): 10–20.
- [55] VERNI M., C. DEMARINIS, C.G. RIZZELLO, F. BARUZZI. 2020. “Design and Characterization of a Novel Fermented Beverage from Lentil Grains”. Foods 7, 9(7): 893.
- [56] WANSUTHA S., L. YUENYAOW, K. JANTAMA, S.S. JANTAMA. 2018. “Antioxidant Activities of Almond Milk Fermented with Lactic Acid Bacteria”. Thai Journal of Pharmaceutical Sciences 42: 115– 119.
- [57] YAMAGUISHI C., M. SPIER, J. DE DEA LINDNER, V. SOCCOL, C. SOCCOL. 2011. “Current Market Trends and Future Directions”. In: Probiotics. Ed. Liong M-T., Springer, Berlin: 299–319.
- [58] YEO S.K., M.T. LIONG. 2010. “Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics”. International Journal of Food Science and Nutrition 61(2): 161–181.
- [59] ZARĘBA D., M. ZIARNO. 2017. “The viability of yogurt bacteria in selected plant beverages”. Zeszyty Problemowe Postępów Nauk Rolniczych 591: 87–96.
- [60] ZHENG J., S. WITTOUCK, E. SALVETTI, C. FRANZ, H. HARRIS, P. MATTARELLI, P. O’TOOLE, B. POT, P. VANDAMME, J. WALTER, K. WATANABE, S. WUYTS, G. FELIS, M. GÄNZLE, S. LEBEER. 2020. “A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerink 1901, and union of Lactobacillaceae and Leuconostocaceae”. International Journal of Systematic and Evolutionary Microbiology 70(4): 2782– 2858.
- [61] ZIARNO M., D. ZARĘBA, E. HENN, E. MARGAS, M. NOWAK. 2019. “Properties of non-dairy gluten-free millet fermented beverages developed with yoghurt cultures”. Journal of Food and Nutrition Research 58 (1): 21–30.
- [62] ZIARNO M., D. ZARĘBA, M. MACIEJAK, A.L. VEBER. 2019. “The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated White Kidney Beans”. Journal of Food and Nutrition Research 2: 167–176.
- [63] ZIARNO M., J. BRYŚ, M. PARZYSZEK, A. VEBER. 2020. “Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk”. Microorganisms 8(9): 1348.
- [64] ZIARNO M., P. CICHOŃSKA. 2021. “Lactic acid bacteria-fermentable cereal- and pseudocereal-based beverages”. Microorganisms 9(12): 2532.
- [65] ZIELIŃSKA D. 2005. “Dobór szczepów bakterii Lactobacillus i ustalenie warunków fermentacji napoju sojowego”. Żywność. Nauka. Technologia. Jakość 2(43): 289–297.
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).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-863cc32c-cfc3-455a-b9e3-9d6218b2475b