CIRI-CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich 60, 47521 Cesena, Italy.
Food Funct. 2021 Apr 7;12(7):3159-3169. doi: 10.1039/d0fo03337e. Epub 2021 Mar 17.
Plant-based drinks as a substitute for animal milk consumption are crucial products in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in fiber and protein contents, respectively, whilst being rich in sugars. Generally, an improvement is foreseen; thus, apart from supplement addition, a natural occurring strategy is functionalizing the drinks by beneficial bacteria fermentation. The aim of this work is to develop novel plant-based drinks assessing different mixtures of soy and rice milks fermented with single or multi-strain probiotics (Lactobacillus fermentum, L. plantarum, L. helveticus, Bifidobacterium bifidum, and B. longum). The drinks were characterized to study bacterial performances, by means of culture-dependent and -independent techniques, and their volatilome, by means of solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis. Through multivariate analysis, these features were investigated and correlated to define accurate descriptors of the produced functional drinks. The results showed that combined drinks and multi-strain fermentation generated higher-value products. For example, combined drinks in comparison with single ones had a lower amount of toxic 2-acetyl-3,5-dimethylfuran and higher abundances of desirable compounds such as 2-butanone, 3-hydroxy and butanoic acid. Multivariate analysis of volatile metabolites and physiological parameters could offer a novel approach to assess the quality of functional plant-based drinks and result in a decisional tool for industrial applications.
植物基饮料作为动物奶替代品是食品工业中的重要产品。大豆和米浆饮料是最成功的奶类替代品，但分别存在纤维和蛋白质含量低、糖分含量高的问题。一般来说，预计会有所改善；因此，除了添加补充剂外，还可以通过有益菌发酵对饮料进行自然的功能化。本工作旨在开发新型植物基饮料，评估不同比例的大豆和米浆与单一或多菌株益生菌（发酵乳杆菌、植物乳杆菌、瑞士乳杆菌、两歧双歧杆菌和长双歧杆菌）发酵。通过培养依赖和非依赖技术，对饮料进行了细菌性能评估，并通过固相微萃取-气相色谱-质谱联用（SPME-GC-MS）分析了其挥发物。通过多元分析，研究了这些特征，并将其与所生产功能性饮料的准确描述符相关联。结果表明，混合饮料和多菌株发酵产生了更有价值的产品。例如，与单一菌株相比，混合菌株发酵的饮料中，毒性 2-乙酰-3,5-二甲基呋喃的含量较低，而 2-丁酮、3-羟基丁酸和丁酸等理想化合物的丰度较高。挥发性代谢物和生理参数的多元分析可以为评估功能性植物基饮料的质量提供一种新方法，并为工业应用提供决策工具。
