Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional...

Area of Science:

• Food Science and Technology
• Microbiology
• Biotechnology

Background:

• Designing fermented plant-based beverages requires specific ingredients and microorganisms for optimal protective properties.
• Replicating the kefir microbial ecosystem in plant-based formulations is key to developing functional dairy alternatives.

Purpose of the Study:

• To investigate synergistic interactions between water kefir-derived starters and plant substrates in a novel multi-plant formulation.
• To optimize fermentation conditions for microbial growth, metabolite production, and functional properties of plant-based beverages.

Main Methods:

• Screening of kefir-derived starters (Leuconostoc mesenteroides, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Pichia bruneiensis) using growth kinetics and acidification.
• Fermentation trials with single starters, a ternary lactic acid bacteria (LAB) mixture, and a combination of LAB and yeast.
• Comprehensive analysis including microbial growth, acidification, metabolite profiling (HPLC, LC-MS, GC-MS), proteolysis, phenolic profiling, antioxidant activity, antinutrient quantification, texture, and syneresis analysis.

Main Results:

• Fermentation with Lc. paracasei or the ternary LAB culture enhanced microbial growth, acidification, and proteolysis.
• Specific starters promoted the release of beneficial phenolics, with Leuc. mesenteroides notably increasing antioxidant compounds.
• The ternary LAB culture degraded phytic acid, while Lc. paracasei reduced fructans and raffinose; P. bruneiensis improved beverage stability by minimizing syneresis.

Conclusions:

• Kefir microbial starters can be effectively combined with plant-based formulations to create nutritious and stable functional dairy alternatives.
• Optimized fermentation strategies utilizing specific microbial consortia significantly enhance the functional properties and reduce antinutrients in plant-based beverages.
• The study highlights the potential for developing sustainable and healthy plant-based fermented products with tailored characteristics.