Metabolic insights of lactic acid bacteria in reducing off-flavors and antinutrients in plant-based fermented dairy alternatives.

ABSTRACT: Multiple sensorial, technological, and nutritional challenges must be overcome when developing plant-based fermented dairy alternatives (PBFDA) to mimic their dairy counterparts. The elimination of plant-derived off-flavors (green, earthy, bitter, astringent) and the degradation of antinutrients are crucial quality factors highlighted by the industry for their effect on consumer acceptance. The adaptation of plant-derived lactic acid bacteria (LAB) species into plant niches is relevant when developing starter cultures for PBFDA products due to their evolutionary acquired ability to degrade plant-based undesirable compounds (off-flavors and antinutrients). Some plant-isolated species, such as Lactiplantibacillus plantarum and Limosilactobacillus fermentum, have been associated with the degr

SUBMITTER: Molina GES 

PROVIDER: S-EPMC11911983 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature