Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria

Area of Science:

• Food Science and Technology
• Microbiology
• Nutritional Science

Background:

• Growing demand for non-dairy beverages with health-promoting properties.
• Fermentation can enhance the functionality and health benefits of plant-based drinks.
• Lactic acid bacteria (LAB) with known functional properties are key candidates for fermentation.

Purpose of the Study:

• To develop and characterize novel non-dairy fermented beverages using wheat bran and root vegetables.
• To evaluate the safety, microbial stability, and functional properties of LAB-fermented beverages.
• To assess the potential of these beverages as functional foods and probiotics.

Main Methods:

• Selection of LAB strains with probiotic potential and safety (no virulence genes).
• Fermentation of wheat bran and root vegetable substrates (beetroot, carrots) using selected LAB strains.
• Characterization of beverages for microbial load, pH, physicochemical properties, antioxidant activity (DPPH), and phenolic content.
• Assessment of antimicrobial activity against foodborne pathogens.

Main Results:

• Selected LAB strains demonstrated safety and possessed genes for survival and vitamin biosynthesis.
• Fermented beverages showed good microbial stability, with pH below 3.5 and no enterobacteria.
• Significant increases in phenolic compounds and antioxidant activity (DPPH scavenging) were observed post-fermentation.
• Most beverages inhibited the growth of pathogens like Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, and Escherichia coli.

Conclusions:

• Fermentation of wheat bran and root vegetables with selected LAB produces safe, stable, and functional non-dairy beverages.
• These beverages offer enhanced nutritional and health-promoting properties, including antioxidant and antimicrobial effects.
• The developed products can meet the increasing consumer need for dairy-free probiotic options.