Plant-based milks and probiotic products obtained from their fermentation
Hadi Koohsari
1
(
Associate Professor, Department of Microbiology, Azadshahr branch, Islamic Azad University, Azadshahr, Iran
)
Keywords: Plant-based Milk, Probiotics, Fermentation, Viability of Lactic acid bacteria,
Abstract :
Dairy products are one of the four essential food groups. However, with increasing incidence of lactose intolerance, casein allergies, new lifestyles such as Vegetarian or vegan diets, along with environmental concerns, traditional milk products can be replaced with non-dairy plant-based milk as healthy food. Plant-based milk is an aqueous liquid that is mainly produced from various sources such as grains, legumes, nuts, seeds and pseudo-cereals and replaces animal milk. Optimum processing conditions for each raw material to prepare vegetable milk or use new technologies to improve product quality should be researched. Fermented plant milk is the result of intense bacterial activity of the starter cultures, which leads to the production of lactic acid and biologically active compounds that increase the nutritional and physiological value. In addition to achieving desirable sensory characteristics, ensuring the sufficient survival amount of probiotic bacteria, which are responsible for causing health effects, is one of the main challenges in the production of fermented plant-based milks. The use of starters that are able to both improve quality (by creating optimal taste and texture) and provide health benefits to consumers (i.e. probiotics) is very important. The growth and viability of probiotics in plant-based milks depends on several factors such as milk composition, fermentation process, type of probiotics, storage time and temperature, acidity and packaging. The aim of this study is to highlight the main nutritional benefits of plant-based milks, fermented or non-fermented, and the processes involved in their production.
References:
Abdullah, Z., Taip, F.S., Mustapa Kamal, S.M. and Abdul Rahman, R.Z. (2018). Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk. Journal of Food Processing and Preservation, 42(11), e13773.
Aboulfazli, F., Baba, A. and Misran, M. (2014). Effects of vegetable milk on survival of probiotics and rheological and physicochemical properties of bio-ice cream. In International Conference on Biological and Medical Sciences (pp. 15-16). Bali: ICBMS.
Aboulfazli, F., Shori, A.B. and Baba, A.S. (2016). Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream. Lwt, 70, 261-270. DOI: 10.1016/j.lwt.2016.02.056.
Ajam, F. and Koohsari, H. (2020). Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains. Journal of Food Processing and Preservation, 44(12), e14913. DOI: 10.1111/jfpp.14913.
Alcorta, A., Porta, A., Tárrega, A., Alvarez, M.D. and Vaquero, M.P. (2021). Foods for plant-based diets: Challenges and innovations. Foods, 10(2), 293.
Allahdad, Z., Manus, J., Aguilar-Uscanga, B.R., Salmieri, S., Millette, M. and Lacroix, M. (2022). Physico-chemical properties and sensorial appreciation of a new fermented probiotic beverage enriched with pea and rice proteins. Plant Foods for Human Nutrition, 77(1): 112-120. DOI: 10.1007/s11130-021-00944-1.
Amirah, A.S., Nor Syazwani, S., Radhiah, S., Anis Shobirin, M.H., Nor-Khaizura, M.A.R., Wan Zunairah, W.I. and Shazini, N.R. (2020). Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt. Food Research, 4(1), 77-84.
Aydar, E.F., Tutuncu, S. and Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70, 103975.
Bernat, N., Cháfer, M., Chiralt, A. and González-Martínez, C. (2014). Vegetable milks and their fermented derivative products. International Journal of Food Studies, 3(1), 93-124. DOI: 10.7455/ijfs/3.1.2014.a9.
Bernat, N., Cháfer, M., Chiralt, A. and González-Martínez, C. (2015). Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt. International Journal of Food Studies, 4(2), 201-211. DOI: 10.7455/ijfs/4.2.2015.a8.
Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, D. and Webb, C. (2003). Cereal-based fermented foods and beverages. Food research international, 36(6), 527-543.
Bruno, L.M., Lima, J.R., Wurlitzer, N.J. and Rodrigues, T.C. (2019). Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria. Food Science and Technology, 40, 604-607.DOI: 10.1590/fst.14219.
Canaviri-Paz, P., Oscarsson, E., Kjellström, A., Olsson, H., Jois, C. and Håkansson, Å. (2021). Effects on microbiota composition after consumption of quinoa beverage fermented by a novel xylose-metabolizing L. plantarum strain. Nutrients, 13(10): 3318. DOI: 10.3390/nu13103318.
Cao, Z.H., Green-Johnson, J.M., Buckley, N.D. and Lin, Q.Y. (2019). Bioactivity of soy-based fermented foods: A review. Biotechnology advances, 37(1), 223-238. DOI: 10.1016/j.biotechadv.2018.12.001.
Chalupa-Krebzdak, S., Long, C.J. and Bohrer, B.M. (2018). Nutrient density and nutritional value of milk and plant-based milk alternatives. International dairy journal, 87, 84-92.
Chen, L., Wu, D., Schlundt, J. and Conway, P.L. (2020). Development of a dairy-free fermented oat-based beverage with enhanced probiotic and bioactive properties. Frontiers in microbiology, 11: 609734. DOI: 10.3389/fmicb.2020.609734.
Cichońska, P., Ziębicka, A. and Ziarno, M. (2022). Properties of rice-based beverages fermented with lactic acid bacteria and propionibacterium. Molecules, 27(8): 2558. DOI: 10.3390/molecules27082558.
Cichońska, P., Kowalska, E. and Ziarno, M. (2022). Fermentation of plant-based beverages using lactic acid bacteria–a review®. Postępy Techniki Przetwórstwa Spożywczego.
Craig, W.J. and Fresán, U. (2021). International analysis of the nutritional content and a review of health benefits of non-dairy plant-based beverages. Nutrients, 13(3), 842.
Cruz, N., Capellas, M., Hernández, M., Trujillo, A.J., Guamis, B. and Ferragut, V. (2007). Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics. Food research international, 40(6), 725-732.
Famularo, G., De Simone, C., Pandey, V., Sahu, A.R. and Minisola, G. (2005). Probiotic lactobacilli: an innovative tool to correct the malabsorption syndrome of vegetearians? Medical hypotheses, 65(6), 1132-1135.
Farnworth, E.R., Mainville, I., Desjardins, M.P., Gardner, N., Fliss, I. and Champagne, C. (2007). Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. International journal of food microbiology, 116(1), 174-181. DOI: 10.1016/j. ijfoodmicro.2006.12.015.
Food and Agriculture Organization/World Health Organization. (2002). Guidelines for the evaluation of probiotics in food. Report of a Joint FAO/WHOWorking Group on Drafting Guidelines for the Evaluation of Probiotics in Food.
Fructuoso, I., Romão, B., Han, H., Raposo, A., Ariza-Montes, A., Araya-Castillo, L. and Zandonadi, R.P. (2021). An overview on nutritional aspects of plant-based beverages used as substitutes for cow’s milk. Nutrients, 13(8), 2650.
Gao, X., Wilde, P.E., Lichtenstein, A.H. and Tucker, K.L. (2006). Meeting adequate intake for dietary calcium without dairy foods in adolescents aged 9 to 18 years (National Health and Nutrition Examination Survey 2001-2002). Journal of the American Dietetic Association, 106(11), 1759-1765.
Haas, R., Schnepps, A., Pichler, A. and Meixner, O. (2019). Cow milk versus plant-based milk substitutes: A comparison of product image and motivational structure of consumption. Sustainability, 11(18), 5046.
Harper, A.R., Dobson, R.C., Morris, V.K. and Moggré, G.J. (2022). Fermentation of plant‐based dairy alternatives by lactic acid bacteria. Microbial Biotechnology, 15(5), 1404-1421.
Hati, S., Patel, N. and Mandal, S. (2018). Comparative growth behaviour and biofunctionality of lactic acid bacteria during fermentation of soy milk and bovine milk. Probiotics and antimicrobial proteins, 10, 277-283. DOI: 10.1007/s12602-017-9279-5.
Horackova, S, Mühlhansová, A., Sluková, M., Schulzová, V. and Plocková, M. (2015). Fermentation of Soymilk by Yoghurt and Bifidobacteria Strains. Czech Journal of Food Sciences, 33(4), 313-319. DOI: 10.17221/115/2015-CJFS.
Islam, N., Shafiee, M. and Vatanparast, H. (2021). Trends in the consumption of conventional dairy milk and plant‐based beverages and their contribution to nutrient intake among Canadians. Journal of Human Nutrition and Dietetics, 34(6), 1022-1034. DOI: 10.1111/jhn.12910.
Jaeger, S.R. and Giacalone, D. (2021). Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables. Food Research International, 144, 110363.
Jemaa, M.B., Gamra, R., Falleh, H., Ksourı, R. and Bejı, R.S. (2021). Plant-based milk alternative: nutritional profiling, physical characterization and sensorial assessment. Current Perspectives on Medicinal and Aromatic Plants, 4(2), 108-120.
Jeske, S., Zannini, E. and Arendt, E.K. (2017). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition, 72, 26-33.
Jeske, S., Zannini, E. and Arendt, E.K. (2018). Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials. Food research international, 110, 42-51. DOI: 10.1016/j.foodres.2017.03.045. PMid:30029705.
Kabier, B.M., Yazid, A.M. and Mustafa, S. (2014). Growth of Bifidobacterium pseudocatenulatum G4 and changes in organic acid profile in peanut milk and skim milk supplemented with fructooligosaccharides. Sudan Journal of Science and Technology, 15(2), 12-21.
Ketnawa, S. and Ogawa, Y. (2019). Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions. Journal of Functional Foods, 52, 640-647. DOI: 10.1016/j.jff.2018.11.046.
Kumari, A., Angmo, K., Monika, S. and Bhalla, T.C. (2018). Functional and technological application of probiotic L. casei PLA5 in fermented soymilk. International Food Research Journal, 25(5), 2164-2172.
Levit, R., de Giori, G.S., de LeBlanc, A.D.M. and LeBlanc, J.G. (2017). Evaluation of the effect of soymilk fermented by a riboflavin-producing Lactobacillus plantarum strain in a murine model of colitis. Beneficial Microbes, 8(1), 65-72. DOI: 10.3920/BM2016.0063.
Lim, X.X., Koh, W.Y., Uthumporn, U., Maizura, M. and Wan Rosli, W.I. (2019). The development of legume-based yogurt by using water kefir as starter culture. International Food Research Journal, 26(4), 1219-1228.
Liong, M.T. and Shah, N.P. (2006). Effects of a Lactobacillus casei synbiotic on serum lipoprotein, intestinal microflora, and organic acids in rats. Journal of dairy science, 89(5), 1390-1399. DOI: 10.3168/ jds. S0022-0302(06)72207-X.
Liu, J.R. and Lin, C.W. (2000). Production of kefir from soymilk with or without added glucose, lactose, or sucrose. Journal of Food Science, 65(4), 716-719. DOI: 10.1111/j.1365-2621.2000.tb16078.x.
ŁOPUSIEWICZ, Ł., Drozłowska, E., Siedlecka, P., Mężyńska, M. and Bartkowiak, A. (2020). Preparation and characterization of novel flaxseed oil cake yogurt-like plant milk fortified with inulin. Journal of Food & Nutrition Research, 59(1). 61-70.
Łopusiewicz, Ł., Drozłowska, E., Siedlecka, P., Mężyńska, M., Bartkowiak, A., Sienkiewicz, M., Zielińska-Bliźniewska, H. and Kwiatkowski, P. (2019). Development, characterization, and bioactivity of non-dairy kefir-like fermented beverage based on flaxseed oil cake. Foods, 8(11): 544. DOI: 10.3390/foods8110544.
Łopusiewicz, Ł., Drozłowska, E., Trocer, P., Kostek, M., Bartkowiak, A. and Kwiatkowski, P. (2021). The development of novel probiotic fermented plant milk alternative from flaxseed oil cake using lactobacillus rhamnosus GG acting as a preservative agent against pathogenic bacteria during short-term refrigerated storage. Emirates Journal of Food and Agriculture, 33(4): 266-276. DOI: 10.9755/ejfa.2021.v33.i4.2679.
Ludena Urquizo, F.E., García Torres, S.M., Tolonen, T., Jaakkola, M., Pena‐Niebuhr, M.G., von Wright, A. et al., (2017). Development of a fermented quinoa‐based beverage. Food science & nutrition, 5(3): 602-608. DOI: 10.1002/fsn3.436.
Mäkinen, O. E., Wanhalinna, V., Zannini, E., & Arendt, E. K. (2016). Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products. Critical reviews in food science and nutrition, 56(3), 339–349. DOI: 10.1080/10408398.2012.761950.
Mårtensson, O., Öste, R. and Holst, O. (2000). Lactic acid bacteria in an oat-based non-dairy milk substitute: fermentation characteristics and exopolysaccharide formation. LWT-Food Science and Technology, 33(8), 525-530. DOI: 10.1006/fstl.2000.0718.
Mauro, C.S.I. and Garcia, S. (2019). Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage. Journal of food science and technology, 56, 854-864. DOI: 10.1007/s13197-018-3545-8.
McClements, D.J. and Gumus, C.E. (2016). Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Advances in Colloid and interface Science, 234, 3-26.
McClements, D.J., Bai, L. and Chung, C. (2017). Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions. Annual review of food science and technology, 8(1), 205-236.
McClements, D.J. (2020). Development of next-generation nutritionally fortified plant-based milk substitutes: Structural design principles. Foods, 9(4), 421.
McClements, D.J., Newman, E. and McClements, I.F. (2019). Plant‐based milks: A review of the science underpinning their design, fabrication, and performance. Comprehensive reviews in food science and food safety, 18(6), 2047-2067.
McNees, A.L., Markesich, D., Zayyani, N.R. and Graham, D.Y. (2015). Mycobacterium paratuberculosis as a cause of Crohn’s disease. Expert review of gastroenterology & hepatology, 9(12), 1523-1534. DOI: 10.1586/17474124.2015.1093931.
Mintel Press Team. (2018). US non-dairy milk sales grow 61% over the last five years. Retrieved from https://www.mintel.com/press-centre/ food-and-drink/us-non-dairy-milk-sales-grow-61-over-the-last-five-years.
Miraghajani, M., Zaghian, N., Dehkohneh, A., Mirlohi, M. and Ghiasvand, R. (2019). Probiotic soy milk consumption and renal function among type 2 diabetic patients with nephropathy: a randomized controlled clinical trial. Probiotics and antimicrobial proteins, 11, 124-132. DOI: 10.1007/s12602-017-9325-3.
Mishra, S. and Mishra, H.N. (2013). Effect of synbiotic interaction of fructooligosaccharide and probiotics on the acidification profile, textural and rheological characteristics of fermented soy milk. Food and Bioprocess Technology, 6, 3166-3176. DOI: 10.1007/s11947-012-1021-4.
Mukisa, I.M., Porcellato, D., Byaruhanga, Y.B., Muyanja, C.M., Rudi, K., Langsrud, T. and Narvhus, J.A. (2012). The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods. International Journal of Food Microbiology, 160(1): 1-10. DOI: 10.1016/j.ijfoodmicro.2012.09.023.
Munekata, P.E., Domínguez, R., Budaraju, S., Roselló-Soto, E., Barba, F.J., Mallikarjunan, K., Roohinejad, S. and Lorenzo, J.M. (2020). Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages. Foods, 9(3), 288.
Myagmardorj, B., Purev, M.E. and Batdorj, B. (2018). Functional properties of fermented soymilk by Lactobacillus fermentum BM-325. Mongolian Journal of Chemistry, 19(45), 32-37. DOI: 10.5564/mjc. v19i45.1087.
Neelakantan, N., Seah, J.Y.H. and van Dam, R.M. (2020). The effect of coconut oil consumption on cardiovascular risk factors: a systematic review and meta-analysis of clinical trials. Circulation, 141(10), 803-814.
Padma, E. M., Rao, P. J., Edukondalu, L., Aparna, K., and Babu, G. R. (2019). Storage studies of probiotic rice milk during refrigerated conditions. International Journal of Chemical Studies, 7(6): 1114-1117.
Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V. and Chhikara, N. (2018). Potential non-dairy probiotic products–A healthy approach. Food bioscience, 21, 80-89. DOI: 10.1016/j.fbio.2017.12.003.
Paul, A.A., Kumar, S., Kumar, V. and Sharma, R. (2020). Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical reviews in food science and nutrition, 60(18), 3005-3023.
Penha, C.B., Santos, V.D.P., Speranza, P. and Kurozawa, L.E. (2021). Plant-based beverages: Ecofriendly technologies in the production process. Innovative Food Science & Emerging Technologies, 72, 102760.
Poliseli-Scopel, F.H., Hernández-Herrero, M., Guamis, B. and Ferragut, V. (2014). Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization. Innovative Food Science & Emerging Technologies, 22, 81-88.
Pontonio, E. and Rizzello, C.G. (2021). Milk alternatives and non-dairy fermented products: Trends and challenges. Foods, 10(2), 222.
Poore, J. and Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987-992.
Rasika, D.M., Vidanarachchi, J.K., Rocha, R.S., Balthazar, C.F., Cruz, A.G., Sant’Ana, A.S. and Ranadheera, C.S. (2021). Plant-based milk substitutes as emerging probiotic carriers. Current Opinion in Food Science, 38, 8-20. DOI: 10.1016/j.cofs.2020.10.025.
Reyes-Jurado, F., Soto-Reyes, N., Dávila-Rodríguez, M., Lorenzo-Leal, A.C., Jiménez-Munguía, M.T., Mani-López, E. and López-Malo, A. (2023). Plant-based milk alternatives: Types, processes, benefits, and characteristics. Food Reviews International, 39(4), 2320-2351.
Rezaei, R. and Koohsari, H. (2020). Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages. Iranian Food Science and Technology. Research Journal; 16(6), 111-121.
Romulo, A. (2022). Nutritional contents and processing of plant-based milk: a review. In IOP Conference Series: Earth and Environmental Science (Vol. 998, No. 1, p. 012054). IOP Publishing. DOI: 10.1088/1755-1315/998/1/012054.
Sadeghi, O., Milajerdi, A., Siadat, S.D., Keshavarz, S.A., Sima, A.R., Vahedi, H., Adibi, P. and Esmaillzadeh, A. (2020). Effects of soy milk consumption on gut microbiota, inflammatory markers, and disease severity in patients with ulcerative colitis: a study protocol for a randomized clinical trial. Trials, 21, 1-11. DOI: 10.1186/s13063-020-04523-8.
Sajjadi, S.S., Koohsari, H. and Sadegh Shesh Poli, M. (2024). Antibacterial activity of soy milk fermented by kefir grain against a number of pathogenic bacteria. Food Research Journal, 34(2), 61-80.
Šertović, E., Sarić, Z., Božanić, R., Barać, M., Barukčić, I. and Kostić, A. (2020). Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture. In 30th Scientific-Experts Conference of Agriculture and Food Industry: Answers for Forthcoming Challenges in Modern Agriculture (pp. 251-259). Springer International Publishing. DOI: 10.1007/978-3-030-40049-1_32.
Sethi, S., Tyagi, S.K. and Anurag, R.K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of food science and technology, 53, 3408-3423. DOI: 10.1007/s13197-016-2328-3.
Shori, A.B., Aboulfazli, F. and Baba, A.S. (2018). Viability of probiotics in dairy products: a review focusing on yogurt, ice cream, and cheese. Advances in biotechnology, 3, 1-25.
Shori, A.B., Aljohani, G.S., Al-zahrani, A.J., Al-sulbi, O.S. and Baba, A.S. (2022). Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. Lwt, 153: 112482. DOI: 10.1016/j.lwt.2021.112482.
Shori, A.B. and Al Zahrani, A.J. (2021). Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics. Food Science and Technology, 42, e101321.
Shori, A.B. (2013). Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk. Journal of Taibah University for Science, 7(4), 202-208. DOI: 10.1016/j.jtusci.2013.06.003.
Silva, A.R., Silva, M.M. and Ribeiro, B.D. (2020). Health issues and technological aspects of plant-based alternative milk. Food Research International, 131: 108972. DOI: 10.1016/j.foodres.2019.108972.
Silva, C.F.G.D., Santos, F.L., Santana, L.R.R.D., Silva, M.V.L. and Conceicao, T.D.A. (2018). Development and characterization of a soymilk Kefir-based functional beverage. Food Science and Technology, 38(3), 543-550.DOI: 10.1590/1678-457x.10617.
Singhal, S., Baker, R.D. and Baker, S.S. (2017). A comparison of the nutritional value of cow's milk and nondairy beverages. Journal of pediatric gastroenterology and nutrition, 64(5), 799-805.
Singh, B.P., Bhushan, B. and Vij, S. (2020). Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli. Legume Science, 2(4), e54.
Siri-Tarino, P.W., Sun, Q., Hu, F.B. and Krauss, R.M. (2010). Saturated fat, carbohydrate, and cardiovascular disease. The American journal of clinical nutrition, 91(3), 502-509. DOI: 10.3945/ajcn.2008.26285.
Smedman, A., Lindmark-Månsson, H., Drewnowski, A. and Edman, A.K.M. (2010). Nutrient density of beverages in relation to climate impact. Food & nutrition research, 54(1), 5170. DOI: 10.3402/fnr. v54i0.5170.
Sridhar, S.R., Roopa, B.S., Varadaraj, M.C. and Vijayendra, S.V.N. (2015). Optimization of a novel coconut milk supplemented dahi-a fermented milk product of Indian subcontinent. Journal of Food Science and Technology, 52, 7486-7492. DOI: 10.1007/s13197-015-1825-0.
Steinkraus, K. (2002). “Fermentations in world food processing”. Comprehensive Reviews in Food Science and Food Safety, 1(1), 23-32.
Szparaga, A., Tabor, S., Kocira, S., Czerwińska, E., Kuboń, M., Płóciennik, B. and Findura, P. (2019). Survivability of probiotic bacteria in model systems of non-fermented and fermented coconut and hemp milks. Sustainability, 11(21), 6093. DOI: 10.3390/su11216093.
Tangyu, M., Muller, J., Bolten, C.J. and Wittmann, C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied microbiology and biotechnology, 103, 9263-9275. DOI: 10.1007/s00253-019-10175-9. PMid:31686143.
Tasdemir, S.S. and Sanlier, N. (2020). An insight into the anticancer effects of fermented foods: A review. Journal of Functional Foods, 75, 104281. DOI: 10.1016/j.jff.2020.104281.
Thorning, T.K., Raben, A., Tholstrup, T., Soedamah-Muthu, S.S., Givens, I. and Astrup, A. (2016). Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence. Food & nutrition research, 60(1), 32527. DOI: 10.3402/fnr. v60.32527.
Utami, T., Giyarto, G., Djaafar, T.F. and Rahayu, E.S. (2014). Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage. Indonesian Food and Nutrition Progress, 13(1): 11-16. DOI: 10.22146/jifnp.116.
Verni, M., Demarinis, C., Rizzello, C.G. and Baruzzi, F. (2020). Design and characterization of a novel fermented beverage from lentil grains. Foods, 9(7): 893. DOI: 10.3390/foods9070893.
Wansutha, S., Yuenyaow, L., Jantama, K. and Jantama, S.S. (2018). Antioxidant activities of almond milk fermented with lactic acid bacteria. Thai Journal of Pharmaceutical Sciences, 42(2018), 115-119.
Wu, G. (2016). Dietary protein intake and human health. Food & function, 7(3), 1251-1265. DOI: 10.1039/c5fo01530h.
Yamaguishi, C., Spier, M., De Dea Lindner, J., Soccol V. and Soccol C. (2011). Market Trends and Future Directions”. In: Probiotics. Ed. Liong M-T., Springer, Berlin: 299-319.
Yeo, S.K. and Liong, M.T. (2010). Effect of prebiotics on viability and growth characteristics of probiotics in soymilk. Journal of the Science of Food and Agriculture, 90(2), 267-275. DOI: 10.1002/ jsfa.3808.
Yi, R., Tan, F. and Zhao, X. (2020). Physicochemical and functional properties of lactobacillus fermented soybean milk. In E3S Web of Conferences (Vol. 145, p. 01034). EDP Sciences.
Yuliana, N., Rangga, A. and Rakhmiati, R. (2010). Manufacture of fermented coco milk-drink containing lactic acid bacteria cultures. African Journal of Food Science, 4(9), 558-562.
Zhao, Y., Martin, B.R. and Weaver, C.M. (2005). Calcium bioavailability of calcium carbonate fortified soymilk is equivalent to cow's milk in young women. The Journal of nutrition, 135(10), 2379-2382.
Ziarno, M., Bryś, J., Parzyszek, M. and Veber, A. (2020). Effect of lactic acid bacteria on the lipid profile of bean-based plant substitute of fermented milk. Microorganisms, 8(9), 1348. DOI: 10.3390/microorganisms8091348.
Ziarno, M., Zaręba, D., Maciejak, M. and Veber, A.L. (2019). The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans. Journal of Food & Nutrition Research, 58(2). DOI: 10.5772/intechopen.95818.
Abdullah, Z., Taip, F.S., Mustapa Kamal, S.M. and Abdul Rahman, R.Z. (2018). Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk. Journal of Food Processing and Preservation, 42(11), e13773.
Aboulfazli, F., Baba, A. and Misran, M. (2014). Effects of vegetable milk on survival of probiotics and rheological and physicochemical properties of bio-ice cream. In International Conference on Biological and Medical Sciences (pp. 15-16). Bali: ICBMS.
Aboulfazli, F., Shori, A.B. and Baba, A.S. (2016). Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream. Lwt, 70, 261-270. DOI: 10.1016/j.lwt.2016.02.056.
Ajam, F. and Koohsari, H. (2020). Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains. Journal of Food Processing and Preservation, 44(12), e14913. DOI: 10.1111/jfpp.14913.
Alcorta, A., Porta, A., Tárrega, A., Alvarez, M.D. and Vaquero, M.P. (2021). Foods for plant-based diets: Challenges and innovations. Foods, 10(2), 293.
Allahdad, Z., Manus, J., Aguilar-Uscanga, B.R., Salmieri, S., Millette, M. and Lacroix, M. (2022). Physico-chemical properties and sensorial appreciation of a new fermented probiotic beverage enriched with pea and rice proteins. Plant Foods for Human Nutrition, 77(1): 112-120. DOI: 10.1007/s11130-021-00944-1.
Amirah, A.S., Nor Syazwani, S., Radhiah, S., Anis Shobirin, M.H., Nor-Khaizura, M.A.R., Wan Zunairah, W.I. and Shazini, N.R. (2020). Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt. Food Research, 4(1), 77-84.
Aydar, E.F., Tutuncu, S. and Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70, 103975.
Bernat, N., Cháfer, M., Chiralt, A. and González-Martínez, C. (2014). Vegetable milks and their fermented derivative products. International Journal of Food Studies, 3(1), 93-124. DOI: 10.7455/ijfs/3.1.2014.a9.
Bernat, N., Cháfer, M., Chiralt, A. and González-Martínez, C. (2015). Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt. International Journal of Food Studies, 4(2), 201-211. DOI: 10.7455/ijfs/4.2.2015.a8.
Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, D. and Webb, C. (2003). Cereal-based fermented foods and beverages. Food research international, 36(6), 527-543.
Bruno, L.M., Lima, J.R., Wurlitzer, N.J. and Rodrigues, T.C. (2019). Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria. Food Science and Technology, 40, 604-607.DOI: 10.1590/fst.14219.
Canaviri-Paz, P., Oscarsson, E., Kjellström, A., Olsson, H., Jois, C. and Håkansson, Å. (2021). Effects on microbiota composition after consumption of quinoa beverage fermented by a novel xylose-metabolizing L. plantarum strain. Nutrients, 13(10): 3318. DOI: 10.3390/nu13103318.
Cao, Z.H., Green-Johnson, J.M., Buckley, N.D. and Lin, Q.Y. (2019). Bioactivity of soy-based fermented foods: A review. Biotechnology advances, 37(1), 223-238. DOI: 10.1016/j.biotechadv.2018.12.001.
Chalupa-Krebzdak, S., Long, C.J. and Bohrer, B.M. (2018). Nutrient density and nutritional value of milk and plant-based milk alternatives. International dairy journal, 87, 84-92.
Chen, L., Wu, D., Schlundt, J. and Conway, P.L. (2020). Development of a dairy-free fermented oat-based beverage with enhanced probiotic and bioactive properties. Frontiers in microbiology, 11: 609734. DOI: 10.3389/fmicb.2020.609734.
Cichońska, P., Ziębicka, A. and Ziarno, M. (2022). Properties of rice-based beverages fermented with lactic acid bacteria and propionibacterium. Molecules, 27(8): 2558. DOI: 10.3390/molecules27082558.
Cichońska, P., Kowalska, E. and Ziarno, M. (2022). Fermentation of plant-based beverages using lactic acid bacteria–a review®. Postępy Techniki Przetwórstwa Spożywczego.
Craig, W.J. and Fresán, U. (2021). International analysis of the nutritional content and a review of health benefits of non-dairy plant-based beverages. Nutrients, 13(3), 842.
Cruz, N., Capellas, M., Hernández, M., Trujillo, A.J., Guamis, B. and Ferragut, V. (2007). Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics. Food research international, 40(6), 725-732.
Famularo, G., De Simone, C., Pandey, V., Sahu, A.R. and Minisola, G. (2005). Probiotic lactobacilli: an innovative tool to correct the malabsorption syndrome of vegetearians? Medical hypotheses, 65(6), 1132-1135.
Farnworth, E.R., Mainville, I., Desjardins, M.P., Gardner, N., Fliss, I. and Champagne, C. (2007). Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. International journal of food microbiology, 116(1), 174-181. DOI: 10.1016/j. ijfoodmicro.2006.12.015.
Food and Agriculture Organization/World Health Organization. (2002). Guidelines for the evaluation of probiotics in food. Report of a Joint FAO/WHOWorking Group on Drafting Guidelines for the Evaluation of Probiotics in Food.
Fructuoso, I., Romão, B., Han, H., Raposo, A., Ariza-Montes, A., Araya-Castillo, L. and Zandonadi, R.P. (2021). An overview on nutritional aspects of plant-based beverages used as substitutes for cow’s milk. Nutrients, 13(8), 2650.
Gao, X., Wilde, P.E., Lichtenstein, A.H. and Tucker, K.L. (2006). Meeting adequate intake for dietary calcium without dairy foods in adolescents aged 9 to 18 years (National Health and Nutrition Examination Survey 2001-2002). Journal of the American Dietetic Association, 106(11), 1759-1765.
Haas, R., Schnepps, A., Pichler, A. and Meixner, O. (2019). Cow milk versus plant-based milk substitutes: A comparison of product image and motivational structure of consumption. Sustainability, 11(18), 5046.
Harper, A.R., Dobson, R.C., Morris, V.K. and Moggré, G.J. (2022). Fermentation of plant‐based dairy alternatives by lactic acid bacteria. Microbial Biotechnology, 15(5), 1404-1421.
Hati, S., Patel, N. and Mandal, S. (2018). Comparative growth behaviour and biofunctionality of lactic acid bacteria during fermentation of soy milk and bovine milk. Probiotics and antimicrobial proteins, 10, 277-283. DOI: 10.1007/s12602-017-9279-5.
Horackova, S, Mühlhansová, A., Sluková, M., Schulzová, V. and Plocková, M. (2015). Fermentation of Soymilk by Yoghurt and Bifidobacteria Strains. Czech Journal of Food Sciences, 33(4), 313-319. DOI: 10.17221/115/2015-CJFS.
Islam, N., Shafiee, M. and Vatanparast, H. (2021). Trends in the consumption of conventional dairy milk and plant‐based beverages and their contribution to nutrient intake among Canadians. Journal of Human Nutrition and Dietetics, 34(6), 1022-1034. DOI: 10.1111/jhn.12910.
Jaeger, S.R. and Giacalone, D. (2021). Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables. Food Research International, 144, 110363.
Jemaa, M.B., Gamra, R., Falleh, H., Ksourı, R. and Bejı, R.S. (2021). Plant-based milk alternative: nutritional profiling, physical characterization and sensorial assessment. Current Perspectives on Medicinal and Aromatic Plants, 4(2), 108-120.
Jeske, S., Zannini, E. and Arendt, E.K. (2017). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition, 72, 26-33.
Jeske, S., Zannini, E. and Arendt, E.K. (2018). Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials. Food research international, 110, 42-51. DOI: 10.1016/j.foodres.2017.03.045. PMid:30029705.
Kabier, B.M., Yazid, A.M. and Mustafa, S. (2014). Growth of Bifidobacterium pseudocatenulatum G4 and changes in organic acid profile in peanut milk and skim milk supplemented with fructooligosaccharides. Sudan Journal of Science and Technology, 15(2), 12-21.
Ketnawa, S. and Ogawa, Y. (2019). Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions. Journal of Functional Foods, 52, 640-647. DOI: 10.1016/j.jff.2018.11.046.
Kumari, A., Angmo, K., Monika, S. and Bhalla, T.C. (2018). Functional and technological application of probiotic L. casei PLA5 in fermented soymilk. International Food Research Journal, 25(5), 2164-2172.
Levit, R., de Giori, G.S., de LeBlanc, A.D.M. and LeBlanc, J.G. (2017). Evaluation of the effect of soymilk fermented by a riboflavin-producing Lactobacillus plantarum strain in a murine model of colitis. Beneficial Microbes, 8(1), 65-72. DOI: 10.3920/BM2016.0063.
Lim, X.X., Koh, W.Y., Uthumporn, U., Maizura, M. and Wan Rosli, W.I. (2019). The development of legume-based yogurt by using water kefir as starter culture. International Food Research Journal, 26(4), 1219-1228.
Liong, M.T. and Shah, N.P. (2006). Effects of a Lactobacillus casei synbiotic on serum lipoprotein, intestinal microflora, and organic acids in rats. Journal of dairy science, 89(5), 1390-1399. DOI: 10.3168/ jds. S0022-0302(06)72207-X.
Liu, J.R. and Lin, C.W. (2000). Production of kefir from soymilk with or without added glucose, lactose, or sucrose. Journal of Food Science, 65(4), 716-719. DOI: 10.1111/j.1365-2621.2000.tb16078.x.
ŁOPUSIEWICZ, Ł., Drozłowska, E., Siedlecka, P., Mężyńska, M. and Bartkowiak, A. (2020). Preparation and characterization of novel flaxseed oil cake yogurt-like plant milk fortified with inulin. Journal of Food & Nutrition Research, 59(1). 61-70.
Łopusiewicz, Ł., Drozłowska, E., Siedlecka, P., Mężyńska, M., Bartkowiak, A., Sienkiewicz, M., Zielińska-Bliźniewska, H. and Kwiatkowski, P. (2019). Development, characterization, and bioactivity of non-dairy kefir-like fermented beverage based on flaxseed oil cake. Foods, 8(11): 544. DOI: 10.3390/foods8110544.
Łopusiewicz, Ł., Drozłowska, E., Trocer, P., Kostek, M., Bartkowiak, A. and Kwiatkowski, P. (2021). The development of novel probiotic fermented plant milk alternative from flaxseed oil cake using lactobacillus rhamnosus GG acting as a preservative agent against pathogenic bacteria during short-term refrigerated storage. Emirates Journal of Food and Agriculture, 33(4): 266-276. DOI: 10.9755/ejfa.2021.v33.i4.2679.
Ludena Urquizo, F.E., García Torres, S.M., Tolonen, T., Jaakkola, M., Pena‐Niebuhr, M.G., von Wright, A. et al., (2017). Development of a fermented quinoa‐based beverage. Food science & nutrition, 5(3): 602-608. DOI: 10.1002/fsn3.436.
Mäkinen, O. E., Wanhalinna, V., Zannini, E., & Arendt, E. K. (2016). Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products. Critical reviews in food science and nutrition, 56(3), 339–349. DOI: 10.1080/10408398.2012.761950.
Mårtensson, O., Öste, R. and Holst, O. (2000). Lactic acid bacteria in an oat-based non-dairy milk substitute: fermentation characteristics and exopolysaccharide formation. LWT-Food Science and Technology, 33(8), 525-530. DOI: 10.1006/fstl.2000.0718.
Mauro, C.S.I. and Garcia, S. (2019). Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage. Journal of food science and technology, 56, 854-864. DOI: 10.1007/s13197-018-3545-8.
McClements, D.J. and Gumus, C.E. (2016). Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Advances in Colloid and interface Science, 234, 3-26.
McClements, D.J., Bai, L. and Chung, C. (2017). Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions. Annual review of food science and technology, 8(1), 205-236.
McClements, D.J. (2020). Development of next-generation nutritionally fortified plant-based milk substitutes: Structural design principles. Foods, 9(4), 421.
McClements, D.J., Newman, E. and McClements, I.F. (2019). Plant‐based milks: A review of the science underpinning their design, fabrication, and performance. Comprehensive reviews in food science and food safety, 18(6), 2047-2067.
McNees, A.L., Markesich, D., Zayyani, N.R. and Graham, D.Y. (2015). Mycobacterium paratuberculosis as a cause of Crohn’s disease. Expert review of gastroenterology & hepatology, 9(12), 1523-1534. DOI: 10.1586/17474124.2015.1093931.
Mintel Press Team. (2018). US non-dairy milk sales grow 61% over the last five years. Retrieved from https://www.mintel.com/press-centre/ food-and-drink/us-non-dairy-milk-sales-grow-61-over-the-last-five-years.
Miraghajani, M., Zaghian, N., Dehkohneh, A., Mirlohi, M. and Ghiasvand, R. (2019). Probiotic soy milk consumption and renal function among type 2 diabetic patients with nephropathy: a randomized controlled clinical trial. Probiotics and antimicrobial proteins, 11, 124-132. DOI: 10.1007/s12602-017-9325-3.
Mishra, S. and Mishra, H.N. (2013). Effect of synbiotic interaction of fructooligosaccharide and probiotics on the acidification profile, textural and rheological characteristics of fermented soy milk. Food and Bioprocess Technology, 6, 3166-3176. DOI: 10.1007/s11947-012-1021-4.
Mukisa, I.M., Porcellato, D., Byaruhanga, Y.B., Muyanja, C.M., Rudi, K., Langsrud, T. and Narvhus, J.A. (2012). The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods. International Journal of Food Microbiology, 160(1): 1-10. DOI: 10.1016/j.ijfoodmicro.2012.09.023.
Munekata, P.E., Domínguez, R., Budaraju, S., Roselló-Soto, E., Barba, F.J., Mallikarjunan, K., Roohinejad, S. and Lorenzo, J.M. (2020). Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages. Foods, 9(3), 288.
Myagmardorj, B., Purev, M.E. and Batdorj, B. (2018). Functional properties of fermented soymilk by Lactobacillus fermentum BM-325. Mongolian Journal of Chemistry, 19(45), 32-37. DOI: 10.5564/mjc. v19i45.1087.
Neelakantan, N., Seah, J.Y.H. and van Dam, R.M. (2020). The effect of coconut oil consumption on cardiovascular risk factors: a systematic review and meta-analysis of clinical trials. Circulation, 141(10), 803-814.
Padma, E. M., Rao, P. J., Edukondalu, L., Aparna, K., and Babu, G. R. (2019). Storage studies of probiotic rice milk during refrigerated conditions. International Journal of Chemical Studies, 7(6): 1114-1117.
Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V. and Chhikara, N. (2018). Potential non-dairy probiotic products–A healthy approach. Food bioscience, 21, 80-89. DOI: 10.1016/j.fbio.2017.12.003.
Paul, A.A., Kumar, S., Kumar, V. and Sharma, R. (2020). Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical reviews in food science and nutrition, 60(18), 3005-3023.
Penha, C.B., Santos, V.D.P., Speranza, P. and Kurozawa, L.E. (2021). Plant-based beverages: Ecofriendly technologies in the production process. Innovative Food Science & Emerging Technologies, 72, 102760.
Poliseli-Scopel, F.H., Hernández-Herrero, M., Guamis, B. and Ferragut, V. (2014). Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization. Innovative Food Science & Emerging Technologies, 22, 81-88.
Pontonio, E. and Rizzello, C.G. (2021). Milk alternatives and non-dairy fermented products: Trends and challenges. Foods, 10(2), 222.
Poore, J. and Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987-992.
Rasika, D.M., Vidanarachchi, J.K., Rocha, R.S., Balthazar, C.F., Cruz, A.G., Sant’Ana, A.S. and Ranadheera, C.S. (2021). Plant-based milk substitutes as emerging probiotic carriers. Current Opinion in Food Science, 38, 8-20. DOI: 10.1016/j.cofs.2020.10.025.
Reyes-Jurado, F., Soto-Reyes, N., Dávila-Rodríguez, M., Lorenzo-Leal, A.C., Jiménez-Munguía, M.T., Mani-López, E. and López-Malo, A. (2023). Plant-based milk alternatives: Types, processes, benefits, and characteristics. Food Reviews International, 39(4), 2320-2351.
Rezaei, R. and Koohsari, H. (2020). Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages. Iranian Food Science and Technology. Research Journal; 16(6), 111-121.
Romulo, A. (2022). Nutritional contents and processing of plant-based milk: a review. In IOP Conference Series: Earth and Environmental Science (Vol. 998, No. 1, p. 012054). IOP Publishing. DOI: 10.1088/1755-1315/998/1/012054.
Sadeghi, O., Milajerdi, A., Siadat, S.D., Keshavarz, S.A., Sima, A.R., Vahedi, H., Adibi, P. and Esmaillzadeh, A. (2020). Effects of soy milk consumption on gut microbiota, inflammatory markers, and disease severity in patients with ulcerative colitis: a study protocol for a randomized clinical trial. Trials, 21, 1-11. DOI: 10.1186/s13063-020-04523-8.
Sajjadi, S.S., Koohsari, H. and Sadegh Shesh Poli, M. (2024). Antibacterial activity of soy milk fermented by kefir grain against a number of pathogenic bacteria. Food Research Journal, 34(2), 61-80.
Šertović, E., Sarić, Z., Božanić, R., Barać, M., Barukčić, I. and Kostić, A. (2020). Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture. In 30th Scientific-Experts Conference of Agriculture and Food Industry: Answers for Forthcoming Challenges in Modern Agriculture (pp. 251-259). Springer International Publishing. DOI: 10.1007/978-3-030-40049-1_32.
Sethi, S., Tyagi, S.K. and Anurag, R.K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of food science and technology, 53, 3408-3423. DOI: 10.1007/s13197-016-2328-3.
Shori, A.B., Aboulfazli, F. and Baba, A.S. (2018). Viability of probiotics in dairy products: a review focusing on yogurt, ice cream, and cheese. Advances in biotechnology, 3, 1-25.
Shori, A.B., Aljohani, G.S., Al-zahrani, A.J., Al-sulbi, O.S. and Baba, A.S. (2022). Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. Lwt, 153: 112482. DOI: 10.1016/j.lwt.2021.112482.
Shori, A.B. and Al Zahrani, A.J. (2021). Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics. Food Science and Technology, 42, e101321.
Shori, A.B. (2013). Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk. Journal of Taibah University for Science, 7(4), 202-208. DOI: 10.1016/j.jtusci.2013.06.003.
Silva, A.R., Silva, M.M. and Ribeiro, B.D. (2020). Health issues and technological aspects of plant-based alternative milk. Food Research International, 131: 108972. DOI: 10.1016/j.foodres.2019.108972.
Silva, C.F.G.D., Santos, F.L., Santana, L.R.R.D., Silva, M.V.L. and Conceicao, T.D.A. (2018). Development and characterization of a soymilk Kefir-based functional beverage. Food Science and Technology, 38(3), 543-550.DOI: 10.1590/1678-457x.10617.
Singhal, S., Baker, R.D. and Baker, S.S. (2017). A comparison of the nutritional value of cow's milk and nondairy beverages. Journal of pediatric gastroenterology and nutrition, 64(5), 799-805.
Singh, B.P., Bhushan, B. and Vij, S. (2020). Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli. Legume Science, 2(4), e54.
Siri-Tarino, P.W., Sun, Q., Hu, F.B. and Krauss, R.M. (2010). Saturated fat, carbohydrate, and cardiovascular disease. The American journal of clinical nutrition, 91(3), 502-509. DOI: 10.3945/ajcn.2008.26285.
Smedman, A., Lindmark-Månsson, H., Drewnowski, A. and Edman, A.K.M. (2010). Nutrient density of beverages in relation to climate impact. Food & nutrition research, 54(1), 5170. DOI: 10.3402/fnr. v54i0.5170.
Sridhar, S.R., Roopa, B.S., Varadaraj, M.C. and Vijayendra, S.V.N. (2015). Optimization of a novel coconut milk supplemented dahi-a fermented milk product of Indian subcontinent. Journal of Food Science and Technology, 52, 7486-7492. DOI: 10.1007/s13197-015-1825-0.
Steinkraus, K. (2002). “Fermentations in world food processing”. Comprehensive Reviews in Food Science and Food Safety, 1(1), 23-32.
Szparaga, A., Tabor, S., Kocira, S., Czerwińska, E., Kuboń, M., Płóciennik, B. and Findura, P. (2019). Survivability of probiotic bacteria in model systems of non-fermented and fermented coconut and hemp milks. Sustainability, 11(21), 6093. DOI: 10.3390/su11216093.
Tangyu, M., Muller, J., Bolten, C.J. and Wittmann, C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied microbiology and biotechnology, 103, 9263-9275. DOI: 10.1007/s00253-019-10175-9. PMid:31686143.
Tasdemir, S.S. and Sanlier, N. (2020). An insight into the anticancer effects of fermented foods: A review. Journal of Functional Foods, 75, 104281. DOI: 10.1016/j.jff.2020.104281.
Thorning, T.K., Raben, A., Tholstrup, T., Soedamah-Muthu, S.S., Givens, I. and Astrup, A. (2016). Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence. Food & nutrition research, 60(1), 32527. DOI: 10.3402/fnr. v60.32527.
Utami, T., Giyarto, G., Djaafar, T.F. and Rahayu, E.S. (2014). Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage. Indonesian Food and Nutrition Progress, 13(1): 11-16. DOI: 10.22146/jifnp.116.
Verni, M., Demarinis, C., Rizzello, C.G. and Baruzzi, F. (2020). Design and characterization of a novel fermented beverage from lentil grains. Foods, 9(7): 893. DOI: 10.3390/foods9070893.
Wansutha, S., Yuenyaow, L., Jantama, K. and Jantama, S.S. (2018). Antioxidant activities of almond milk fermented with lactic acid bacteria. Thai Journal of Pharmaceutical Sciences, 42(2018), 115-119.
Wu, G. (2016). Dietary protein intake and human health. Food & function, 7(3), 1251-1265. DOI: 10.1039/c5fo01530h.
Yamaguishi, C., Spier, M., De Dea Lindner, J., Soccol V. and Soccol C. (2011). Market Trends and Future Directions”. In: Probiotics. Ed. Liong M-T., Springer, Berlin: 299-319.
Yeo, S.K. and Liong, M.T. (2010). Effect of prebiotics on viability and growth characteristics of probiotics in soymilk. Journal of the Science of Food and Agriculture, 90(2), 267-275. DOI: 10.1002/ jsfa.3808.
Yi, R., Tan, F. and Zhao, X. (2020). Physicochemical and functional properties of lactobacillus fermented soybean milk. In E3S Web of Conferences (Vol. 145, p. 01034). EDP Sciences.
Yuliana, N., Rangga, A. and Rakhmiati, R. (2010). Manufacture of fermented coco milk-drink containing lactic acid bacteria cultures. African Journal of Food Science, 4(9), 558-562.
Zhao, Y., Martin, B.R. and Weaver, C.M. (2005). Calcium bioavailability of calcium carbonate fortified soymilk is equivalent to cow's milk in young women. The Journal of nutrition, 135(10), 2379-2382.
Ziarno, M., Bryś, J., Parzyszek, M. and Veber, A. (2020). Effect of lactic acid bacteria on the lipid profile of bean-based plant substitute of fermented milk. Microorganisms, 8(9), 1348. DOI: 10.3390/microorganisms8091348.
Ziarno, M., Zaręba, D., Maciejak, M. and Veber, A.L. (2019). The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans. Journal of Food & Nutrition Research, 58(2). DOI: 10.5772/intechopen.95818.