Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp.

Abstract

The popularity and demand for cow's milk substitutes has increased in recent years. Plant-derived beverages appear to be among the most important substitutes for cow's milk. By breaking down legumes, grains and nuts and homogenizing them with water, liquids similar to cow's milk in terms of appearance, taste and shelf life are used in the production of different beverages and fermented foods. This study aimed to produce vegan beverages by fermenting soy, almond, and coconut beverages with probiotic starter cultures and Propionibacterium spp. Physicochemical, microbiological, and sensory properties of the produced plant-based fermented beverages were examined during storage. Whereas the use of various nondairy beverages in the production of probiotic beverages affects the acidity, color (L* a* and b*), serum separation, water holding capacity, and viscosity values (p < 0.05), microbiological analysis showed that probiotic (Bifidobacterium BB-12®) viability during storage was protected and the counts of Propionibacterium spp. increased. It was observed that plant beverage type did not affect the viability of Propionibacterium spp. and probiotics (p > 0.05). Additionally, whereas the fermented coconut beverage was liked the most, the fermented soy beverage was liked the least.