Development of a yoghurt alternative, based on plant-adapted lactic acid bacteria, soy drink and the liquid fraction of brewers’ spent grain

• Published in: FEMS microbiology letters Vol. 368; no. 15; pp. 1 - 8
• Main Authors: Madsen, Sanne Kjærulf, Priess, Camilla, Wätjen, Anders Peter, Øzmerih, Süleyman, Mohammadifar, Mohammad Amin, Heiner Bang-Berthelsen, Claus
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 01.08.2021
• Subjects: Analysis; Animal welfare; Animals; Bacteria; Dairy products; Edible Grain - microbiology; Europe; Fermentation; Food; Food Microbiology; Food plants; Food waste; Grain; Gram-positive bacteria; Lactic acid; Lactic acid bacteria; Lactobacillales - metabolism; Methods; Microbiology; Plant-based foods; Sensory properties; Soy Milk; Soymilk; Sustainability; Yogurt; Europe; Denmark; soy drink; plant-adapted; brewers’ spent grain; plant-based; yoghurt; fermentation; dairy alternative; lactic acid bacteria
• ISSN: 1574-6968; 0378-1097; 1574-6968
• DOI: 10.1093/femsle/fnab093

ABSTRACT With consumers becoming more aware of sustainability, healthier lifestyles and animal welfare, plant-based food products as alternatives to dairy products have become a fast-growing industry in the last decade, and an increasing number of plant-based products are showing up on the markets. With over 88 million tons of food wasted in Europe annually, a sustainable alternative to dairy could be to use side streams for new products. Here, we tried to develop a plant-based yogurt alternative based on three ingredients: commercial soy drink and a liquid fraction of brewers’ spent grain fermented with plant-adapted lactic acid bacteria. Analysis of the content and properties of the fermented product were compared to a commercial plant-based yoghurt-like product and a commercial dairy yoghurt. Results from the project show that fermentation of a commercial soy drink containing 20% of the liquid fraction of brewers’ spent grain results in a product with texture and sensory characteristics that mimics a dairy yogurt. Development of novel yoghurt-like product with brewers' spent grain and soy drink.