Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert.

Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (Cyperus esculentus). The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert "cold butter-milk soup". The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of Leuconostoc mesenteroides was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates.

Quality and safety aspects in fermentation of winged kelp (Alaria esculenta) and sugar kelp (Saccharina latissima) by the natural microbiota with or without addition of a Lactiplantibacillus plantarum starter culture.

Nourishment of the growing human population requires new and alternative food sources, preferable produced without occupying new land areas. Cultivation of seaweed presents an opportunity, however, a major obstacle is sustainable preservation. Fermentation has been used for centuries to preserve vegetables, e.g., to produce kimchi based on cabbage. This study investigated changes in the microbiota, characteristics (pH, organic acids and water soluble carbohydrates) and food safety of raw shredded Alaria esculenta and Saccharina latissima during fermentation by the natural microbiota with or without addition of a Lactiplantibacillus plantarum starter culture. The Lb. plantarum fermented products retained a high Shannon diversity index, indicating a partially unsuccessful fermentation. Lb. plantarum performed better in A. esculenta causing pH to drop to below 4.6, a critical limit for control of growth of Clostridium botulinum, within 2 days compared to 7 days for S. latissima. Natural fermentation by the endogenous microbiota resulted in unsafe products with high final pH values (4.8-5.2), presence of unwanted organic acids, such as butyric acid, and in the case of A. esculenta sustenance of inoculated Listeria monocytogenes. Fermentation of A. esculenta and S. latissima by Lb. plantarum is a promising preservation method. However, future work is needed to optimise the process, by investigation of the use of different starter cultures, seaweed pre-treatments (blanching, freezing, etc.) and adjuvants (i.e., addition of sugars, minerals and similar) to promote growth of the starter culture and ensure the fermented products are safe to eat.

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

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.