Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.
The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand.
Microb Biotechnol. 2022 May;15(5):1404-1421. doi: 10.1111/1751-7915.14008. Epub 2022 Apr 8.
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.
乳制品的伦理、环境和健康问题推动了植物性乳制品替代品的快速发展，但现有产品的不良口感和质地限制了它们在主流市场的普及。乳制品中乳酸菌发酵过程中引发的分子过程已经得到很好的理解，例如将酪蛋白分解成肽和氨基酸，以及利用碳水化合物形成乳酸和胞外多糖。这些过程是开发奶酪和酸奶等发酵乳制品风味和质地的基础，但人们对植物性替代品中这些过程的工作原理知之甚少。有了这些知识，就可以为植物性食品的特定食品质量设计定制的发酵工艺。这篇综述将概述最近的研究，揭示了植物奶中的发酵过程是如何发生的，重点是植物蛋白和碳水化合物结构的差异如何影响它们的发酵过程。还讨论了如何利用这些知识开发植物性奶酪和酸奶的实际方面。
