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Fermented butter aroma for plant-based applications.

Liuyan Gu1, Belay Tilahun Tadesse1, Shuangqing Zhao1

  • 1National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.

FEMS Microbiology Letters
|November 4, 2022
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Summary

Dairy bacteria can produce butter flavor in plant-based milks like oat and soy. Adaptation enhanced flavor production, showing dairy cultures

Keywords:
adaptive laboratory evolutionbutter aromadiary culturelactic acid bacteriaplant-based

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Fermentation Technology

Background:

  • Plant-based dairy alternatives are increasingly popular, with butter flavor being crucial for products like yoghurt, cheese, and butter.
  • Efficient butter flavor (diacetyl + acetoin) production is key for these alternatives.
  • A previously developed Lactococcus lactis strain (RD1M5) showed promise for butter flavor formation from dairy side streams.

Purpose of the Study:

  • To evaluate the efficacy of Lactococcus lactis strain RD1M5 in producing butter flavor in plant-based milks (oat and soy).
  • To investigate methods for enhancing butter flavor production in soy milk.
  • To develop an adapted strain with improved butter flavor production capabilities through laboratory evolution.

Main Methods:

  • Fermentation trials using Lactococcus lactis RD1M5 in oat and soy milk.
  • Supplementation of soy milk with glucose to assess its impact on flavor production.
  • Adaptive laboratory evolution of RD1M5 in oat milk over two months.
  • Analysis of sugar metabolism and identification of limiting nutrients (amino acids, vitamins).

Main Results:

  • Oat milk supported more efficient butter aroma production than soy milk due to higher sugar content.
  • Glucose supplementation significantly improved butter aroma production in soy milk.
  • An adapted RD1M5 strain exhibited an enhanced capacity for butter aroma production.
  • Limited sugar metabolism (approx. 10%) in oat milk was attributed to amino acid and vitamin starvation.

Conclusions:

  • Lactococcus lactis strain RD1M5 can effectively produce butter flavor in plant-based milks.
  • Oat milk is a suitable substrate, and soy milk can be optimized with glucose supplementation.
  • Adaptive laboratory evolution can significantly enhance the flavor-producing capabilities of dairy strains.
  • Dairy cultures demonstrate substantial potential for application in plant-based fermentations, despite nutrient limitations in plant substrates.