ICDSUPL2-P007

Volume: 2, 2023
2^nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT

Abstract number: P007

DOI: https://doi.org/10.24326/ICDSUPL2.P007

Published online: 19 April 2023

ICDSUPL, 2, P007 (2023)

Factors affecting the fermentation of bean-based milk substitutes

Patrycja Cichońska¹*, Małgorzata Ziarno¹

¹ Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159c St., 020776, Warsaw, Poland

^{* Corresponding author: patrycja_cichonska@sggw.edu.pl}

Abstract

Plant-based beverages are products that are primarily treated as milk substitutes. Their popularity among consumers is growing every year due to the high popularity of plant-based diets. Therefore, new raw materials are being tested for the production of plant-based beverages whose nutritional value is similar to that of cow’s milk. The potential raw material for their production is beans, which are a valuable source of proteins, carbohydrates, soluble and insoluble fiber, vitamins, and minerals. With the growing number of consumers of plant-based milk substitutes, the demand for plant-based fermented products is also increasing. The aim of the study was to determine the effect of germination and starter culture type on the fermentation of bean-based milk substitutes by determining the active acidity and microflora population. The research material were beverages made from white kidney beans, obtained under laboratory conditions. Beverages were prepared from germinated and non-germinated beans and the resulting samples were fermented with 3 commercial starter cultures containing bacteria of the genera Lactobacillus, Streptococcus and Bifidobacterium. The fermentation was carried out at 45°C for 6 hours. The active acidity was determined by measuring the pH. The microflora population was analyzed by the culture method in petri dishes by determining the viable population of lactobacilli (on De Man, Rogosa and Sharpe agar), Streptococcus thermophilus (on M17 agar) and bifidobacteria (on Bifidus Selective Medium agar). Analyzes were performed on samples before and after fermentation. The results obtained were analyzed by ANOVA. The significance of the differences obtained was analyzed using Tukey’s test for p<0.05. Germination and starter culture type significantly influenced the active acidity and microflora population of the tested bean-based beverages. Germination resulted in more effective lowering of pH of beverages during fermentation. The effect of the starter culture was varied depending on the microbial composition. The starter culture with the greatest diversity of microorganisms showed the greatest ability to lower pH during fermentation and the highest population of microflora. Bean-based beverages provided a suitable matrix for the fermentation process.

How to cite

P. Cichońska, M. Ziarno, 2023. Factors affecting the fermentation of bean-based milk substitutes. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.P007