Starter culture growth dynamics and sensory properties of fermented oat drink

Starter culture growth dynamics and sensory properties of fermented oat drink

In the present study, an oat drink, a plant-based alternative to dairy products, was developed by fermenting the oat base with different vegan starter cultures. The desired pH below 4.2 was achieved in 12 h, regardless of starter culture used. Metagenomic sequencing revealed that S. thermophilus was...

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Bibliographic Details
Main Authors: Mary-Liis Kütt, Kaisa Orgusaar, Irina Stulova, Reimo Priidik, Dmitri Pismennõi, Helen Vaikma, Aili Kallastu, Aleksandra Zhogoleva, Indrek Morell, Tiina Kriščiunaite
Format: Article
Language:English
Published: Elsevier 2023-05-01
Series:Heliyon
Subjects:
Vegan starter cultures
Dairy alternatives
Sensory profile
Starter consortium
Growth dynamics
Fermented oat drink
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844023028347

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http://www.sciencedirect.com/science/article/pii/S2405844023028347

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