According to what criteria should the starter cultures to be used in the production of plant-based vegan fermented products (eg. yoghurt) be selected ? Which bacteria are preferred ?
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The are mostly lactobacteria that are used in vegetable fermentation,but slightly different from yogurt culture…
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Firstly thanks sir. Achieving high viscosity and acceptable sensory properties is difficult in plant-based production. How can I make improvements in the fermentation phase ? Are there any studies you can suggest ?
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If you read the book Handbook of food fermentation there are lots of topics there related to your interests…
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You won’t get the texture through fermentation alone. You will need to use a hydrocolloid to adjust.
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Depends on the substrate. I’ve used soy based yogurt as a starter for soy yogurt. Might work for nut milks as well.
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Companies like Christian Hansen and Danisco have vegan starter culture ranges for vegan yoghurts. They’re a mix of meso/thermophillic lactic acid bacteria. They have ranges that are more/less complex.
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