A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives.
By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives.
The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the success of the process depends on knowledge of bacterial strains, raw materials, and fermentation processes.
“Our review of the current research shows that fermentation with lactic acid bacteria can improve flavour perception and help make products more nutritionally complete,” said Claus Heiner Bang-Berthelsen, Senior Researcher at DTU National Food Institute.
Choosing the right bacteria
According to the researchers, not all lactic acid bacteria are equally suited to the task; those isolated from milk are generally adapted to animal-based environments, whereas those derived from plants have an evolutionary advantage in handling plant substrates. These strains have the ability to utilize plant sugars and degrade complex plant compounds, making them ideal starter cultures for fermented plant-based products.
Fermentation has been used for millennia to preserve and enhance foods, including traditional dairy products such as cheese and yogurt. By adopting fermentation technologies, plant-based companies could develop products that more closely resemble traditional fermented dairy products.
“We see food fermentation as a platform technology that can support the creation of alternative foods which taste better and have higher nutritional value, allowing the use of more sustainable raw materials,” said Guillermo-Eduardo Sedó Molina, PhD student at DTU National Food Institute.
