Plant-Based Fermented Product Manufacture Using Lactic Acid Bacteria Cultures


Dmitry V. Khrundin, Dilyara M. Miassarova


The identification of new sources and food products range expansion of combined type or completely plant-based are due to the need to exclude some components from them. The research aimed at development of a new combined composition product by biotechnology methods and studying its properties. The research objects were the following: cow's milk (1.5 w/w fat %), plant “milk” (1.5 w/w fat %), commercial starter cultures of various compositions. The samples contained from 0 (the control) to 1 % plant “milk”. A man run fermentation for 12 hours at a temperature of 38–40 °С, then refrigerated samples for 24 hours to form a clot. The researchers determined titratable acidity according to the GOST 3624-92; physical and chemical indicators – by the NIR-analyzer “Infraljum FT-12”; rheological indicators – using the viscometer “Rotational Viscometer RM-1”. They revealed that the threshold titratable acidity value (75 °T) was overcome in experimental samples 2–4, in addition to the control. Acidity values varied from 58 to 72 °T depending on the starter. All samples received a satisfactory assessment in terms of physicochemical and organoleptic parameters. There was an increased content of protein and fat in the experimental samples compared to the control one due to an increase of the plant component in the product content. According to the rheological studies results, there was a clot formation with certain viscous and thixotropic properties in the product. To expand the assortment and enrich traditional fermented milk products with plant components, it is possible to use milk and plant “milk” on a 50:50 ratio and 25:75 ratio using starter cultures “ProBioYogurt” or “Yogurt”.


plant "milk"; starter culture; lactic acid fermentation; fermentation; viscosity

For citation:

Dmitry V. Khrundin, Dilyara M. Miassarova. Plant-Based Fermented Product Manufacture Using Lactic Acid Bacteria Cultures. Индустрия питания|Food Industry. 2022. Vol. 7, No. 4. Pp. 59–66. DOI: 10.29141/2500-1922-2022-7-4-7. EDN: MNYADX.

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