ReviewMicrobial biotechnology2022
Fermentation of plant-based dairy alternatives by lactic acid bacteria.
Review in Microbial biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 55 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
55 citing papers in PubMed.
- A practical nomogram for predicting multidrug-resistant organism infection in a tertiary county-level hospital to guide antimicrobial therapy.New microbes and new infections · 2026Article
- Modulating protein-polysaccharide gel networksFood chemistry: X · 2026Article
- Integrated GC-HRAM-MS and UHPLC-QTOF-MS metabolomics reveal mineral-induced metabolic adaptation ofFood chemistry: X · 2026Article
- Food Safety and Nutritional Aspects of Plant-Based Dairy and Meat Alternatives: A Review.Food science & nutrition · 2026Review
- The Quality Characteristics of Black Soybean Compound Fermented Milk UsingMicroorganisms · 2026Article
- Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques.NPJ science of food · 2026Article
- Oral GAD65-Microorganisms · 2026Article
- Lactic Acid Bacteria as the Green and Safe Food Preservatives: Their Mechanisms, Applications and Prospects.Foods (Basel, Switzerland) · 2026Review
- Fermented plant-based yogurt alternatives in Switzerland: nutritional adequacy and fortification practices.Frontiers in nutrition · 2026Article
- Shotgun metagenomic and phenotypic characterization of indigenous lactic acid bacteria from raw milk artisanal cheeses: metagenomic functional insight and starter culture traits.Frontiers in microbiology · 2026Article
- Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles.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
- Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- Harnessing CRISPR-Cas9 for Lactobacillus improvement in silage production: current knowledge and future perspectives.Journal of animal science and biotechnology · 2025Review
- Key Technologies of Synthetic Biology in Industrial Microbiology.Microorganisms · 2025Review
- Fortification of non-dairy milk with date fruit, mustard seed, and turmeric: nutritional quality, probiotics viability, antimicrobial and antioxidant potentials.Scientific reports · 2025Article
- Physicochemical, Microbial, and Nutritional Evaluation of Tiger Nut Yogurt as a Plant-Based Alternative to Conventional Dairy Yogurt.Food science & nutrition · 2025Article
- Investigating the volatile and non-volatile metabolites in soy cheese fermented withFood chemistry: X · 2025Article
- Unrefined plant raw materials are key to nutritious food.Nature food · 2025Review
- Food Compass Score-10: validation of a method for evaluating the healthfulness of foods and beverages using ingredient list information.The American journal of clinical nutrition · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ethical, environmental and health concerns around dairy products are driving a fast-growing industry for plant-based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant-based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant-based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant-based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant-based cheeses and yoghurts is also discussed.
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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.