2022/04/08 by Aimee Harper, Renwick C. J. Dobson, Vanessa K. Morris +1 · 1 voice · 3 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Probiotics and Fermented Foods #Proteins in Food Systems #Transgenic Plants and Applications
paper · doi:10.1111/1751-7915.14008
openalex publication_date 2022/04/08 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
Ethical, environmental and health concerns around dairy products are driving a fast-growing industry for plant-based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant-based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant-based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant-based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant-based cheeses and yoghurts is also discussed.