ReviewApplied microbiology and biotechnology2019
Fermentation of plant-based milk alternatives for improved flavour and nutritional value.
Review in Applied microbiology and biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 112 papers, 2 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
112 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries.Nutrition reviews · 2025Pooled it
- The role of fermented foods in managing food allergies in children and adults: a systematic review.Frontiers in nutrition · 2025Pooled it
- Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women.Nutrients · 2021Trial
- Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.Foods (Basel, Switzerland) · 2026Review
- Article
- The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Article
- Enhanced Protective Potential of a Pea Protein-Fortified Fermented Almond Beverage Against Paraquat-Induced Oxidative Stress.Molecular nutrition & food research · 2026Article
- Drivers of Liking for Oat Milk.Journal of food science · 2026Article
- Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives.Food science & nutrition · 2026Review
- Effect of mixed fermentation ofFood chemistry: X · 2026Article
- Application of kefir-isolatedFrontiers in microbiology · 2026Article
- Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiative.Frontiers in nutrition · 2026Review
- Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink-Based Yogurt.International journal of food science · 2026Article
- Indigenous Knowledge, Processing Method, and Future Potential ofInternational journal of microbiology · 2026Review
- Controlling Off-Odors in Plant Proteins Using Sequential Fermentation.Foods (Basel, Switzerland) · 2025Article
- Analysis of Sensory Attributes and Purchasing Decisions of Plant-Based Beverages of Young Consumers in Poland on a Vegan and Traditional Diet.Foods (Basel, Switzerland) · 2025Article
- Immunomodulatory effect of Qihuang Biwen decoction and its postbiotic product.World journal of microbiology & biotechnology · 2025Article
- Co-Formulation of Edamame-Based Beverage with Coconut Derivatives Enhances Nutritional Quality, Antioxidant Capacity, Flavor Profile, and Physical Stability.Foods (Basel, Switzerland) · 2025Article
- Protein Bioaccessibility of Unfermented Chickpea Milk andFood science & nutrition · 2025Article
- Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition.Comprehensive reviews in food science and food safety · 2025Review
52 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these products has become a multi-billion dollar business and will reach a value of approximately 26 billion USD within the next 5 years. Moreover, many consumers demand plant-based milk alternatives for sustainability, health-related, lifestyle and dietary reasons, resulting in an abundance of products based on nuts, seeds or beans. Unfortunately, plant-based milk alternatives are often nutritionally unbalanced, and their flavour profiles limit their acceptance. With the goal of producing more valuable and tasty products, fermentation can help to the improve sensory profiles, nutritional properties, texture and microbial safety of plant-based milk alternatives so that the amendment with additional ingredients, often perceived as artificial, can be avoided. To date, plant-based milk fermentation mainly uses mono-cultures of microbes, such as lactic acid bacteria, bacilli and yeasts, for this purpose. More recently, new concepts have proposed mixed-culture fermentations with two or more microbial species. These approaches promise synergistic effects to enhance the fermentation process and improve the quality of the final products. Here, we review the plant-based milk market, including nutritional, sensory and manufacturing aspects. In addition, we provide an overview of the state-of-the-art fermentation of plant materials using mono- and mixed-cultures. Due to the rapid progress in this field, we can expect well-balanced and naturally fermented plant-based milk alternatives in the coming years.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.