Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Applied Microbiology and Biotechnology

Volumn 103, Issue 23-24, 2019, Pages 9263-9275

  Tangyu, Muzi ^a   Muller, Jeroen ^b   Bolten, Christoph J ^b   Wittmann, Christoph ^a  

^a SAARLAND UNIVERSITY   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Anti nutrients; L lysine; Lactic acid bacteria; Milk alternative; Mixed culture; Nutrition; Plant processing; Plant based; Soymilk; Synergistic; Systems biology; Vitamin

Indexed keywords

AMINO ACIDS; BACTERIA; FERMENTATION; FERMENTED MILK; INTERNATIONAL TRADE; LACTIC ACID; NUTRIENTS; NUTRITION; PLANTS (BOTANY); TEXTURES; VITAMINS;

L-LYSINE; LACTIC ACID BACTERIA; MILK ALTERNATIVE; MIXED CULTURES; PLANT-BASED; SOY MILK; SYNERGISTIC; SYSTEMS BIOLOGY;

SEED;

BACTERIUM; DIET; FERMENTATION; LIFESTYLE; MANUFACTURING; MILK; NUTRITIVE VALUE; PLANT EXTRACT; SUSTAINABILITY; YEAST;

BACTERIAL GROWTH; BIOLOGICAL ACTIVITY; FERMENTATION; FLAVOR; FOOD QUALITY; MANUFACTURING INDUSTRY; NONHUMAN; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PLANT-BASED MILK; REVIEW; SENSORY EVALUATION; SYNERGISTIC EFFECT; ALMOND; CHEMISTRY; LACTOBACILLALES; METABOLISM; MILK SUBSTITUTE; SOYBEAN; TASTE; VEGETARIAN DIET;

BACILLI (CLASS);

FLAVORING AGENT;

DIET, VEGETARIAN; FERMENTATION; FLAVORING AGENTS; LACTOBACILLALES; MILK SUBSTITUTES; NUTRITIVE VALUE; PRUNUS DULCIS; SOYBEANS; TASTE;

EID: 85074786745     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-019-10175-9     Document Type: Review

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