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Plant-Based Fermented Beverages: Development and Characterization.

Marcela Aparecida Deziderio1, Handray Fernandes de Souza1, Eliana Setsuko Kamimura1

  • 1Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil.

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Summary

This study developed functional fermented beverages using plant extracts like oats and soy, offering a dairy-free alternative for consumers. The research confirmed the stability and viability of beneficial bacteria in these novel plant-based drinks.

Keywords:
acid lactic bacteriafermentationnon-dairystability

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Nutritional Science

Background:

  • Growing demand for vegan and vegetarian functional foods.
  • Need for dairy-free alternatives in fermented beverages.
  • Exploration of plant-based ingredients for novel food development.

Purpose of the Study:

  • To develop and characterize fermented beverages from hydrosoluble plant extracts.
  • To evaluate the physicochemical and microbiological stability of these beverages.
  • To assess the potential of plant extracts as a dairy replacement in functional drinks.

Main Methods:

  • Fermentation of oat, almond, soybean, Brazil nut, and rice extracts using lactic cultures (Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, Streptococcus thermophilus).
  • Fermentation at 37°C for 12 hours, with and without sucrose.
  • Monitoring physicochemical (pH, acidity) and microbiological stability for 28 days at 5°C.

Main Results:

  • Fermented beverages achieved pH values between 4.10-4.97 and lactic acid content up to 0.33 g/100 mL.
  • Most products maintained viable lactic acid bacteria counts >10^6 CFU/mL during storage.
  • Sucrose supplementation did not significantly impact bacterial growth rates.

Conclusions:

  • Water-soluble plant extracts can be successfully fermented to produce stable beverages.
  • These plant-based fermented beverages represent a viable functional alternative to dairy products.
  • Further development can cater to vegan, vegetarian, and lactose-intolerant consumers.