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...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-05-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023028347 |
| _version_ | 1797815683267952640 |
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| author | Mary-Liis Kütt Kaisa Orgusaar Irina Stulova Reimo Priidik Dmitri Pismennõi Helen Vaikma Aili Kallastu Aleksandra Zhogoleva Indrek Morell Tiina Kriščiunaite |
| author_facet | Mary-Liis Kütt Kaisa Orgusaar Irina Stulova Reimo Priidik Dmitri Pismennõi Helen Vaikma Aili Kallastu Aleksandra Zhogoleva Indrek Morell Tiina Kriščiunaite |
| author_sort | Mary-Liis Kütt |
| collection | DOAJ |
| description | 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 the dominating species, ranging from 38% to 99% of the total microbial consortia. At lower pH values, population of L. acidophilus, L. plantarum and L. paracasei continued to increase in fermented oat drinks. Lactic acid was produced between 1.6 and 2.8 g/L. The sensory panel showed that all fermented oat drinks had a sour odor and taste. The volatile compounds identified belonged to the ketone, alcohol, aldehyde, acids, and furan classes. The concentration of the most preferred volatile components, such as diacetyl and acetoin, increased during fermentation. However, sensory evaluation showed that all samples were associated with cereals and not dairy in terms of taste and odor. Rheological analysis showed the formation of weak gel-like structures in fermented oat drinks. Overall, fermentation improved flavor and texture of the product. This study provides a broad overview of the oat drink fermentation process from the perspectives of starter culture growth, microbial consortium dynamics, lactic acid bacteria metabolism, and sensory profile formation. |
| first_indexed | 2024-03-13T08:26:25Z |
| format | Article |
| id | doaj.art-fc660ca8e40b420ab30510afc933ab20 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-13T08:26:25Z |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-fc660ca8e40b420ab30510afc933ab202023-05-31T04:44:58ZengElsevierHeliyon2405-84402023-05-0195e15627Starter culture growth dynamics and sensory properties of fermented oat drinkMary-Liis Kütt0Kaisa Orgusaar1Irina Stulova2Reimo Priidik3Dmitri Pismennõi4Helen Vaikma5Aili Kallastu6Aleksandra Zhogoleva7Indrek Morell8Tiina Kriščiunaite9Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, EstoniaCenter of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, EstoniaCenter of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, EstoniaCenter of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, EstoniaCenter of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia; Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia; Department of Business Administration, School of Business and Governance, Tallinn University of Technology, Ehitajate tee 5, 12616 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, EstoniaCenter of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, EstoniaCenter of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, EstoniaCenter of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia; Corresponding author.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 the dominating species, ranging from 38% to 99% of the total microbial consortia. At lower pH values, population of L. acidophilus, L. plantarum and L. paracasei continued to increase in fermented oat drinks. Lactic acid was produced between 1.6 and 2.8 g/L. The sensory panel showed that all fermented oat drinks had a sour odor and taste. The volatile compounds identified belonged to the ketone, alcohol, aldehyde, acids, and furan classes. The concentration of the most preferred volatile components, such as diacetyl and acetoin, increased during fermentation. However, sensory evaluation showed that all samples were associated with cereals and not dairy in terms of taste and odor. Rheological analysis showed the formation of weak gel-like structures in fermented oat drinks. Overall, fermentation improved flavor and texture of the product. This study provides a broad overview of the oat drink fermentation process from the perspectives of starter culture growth, microbial consortium dynamics, lactic acid bacteria metabolism, and sensory profile formation.http://www.sciencedirect.com/science/article/pii/S2405844023028347Vegan starter culturesDairy alternativesSensory profileStarter consortiumGrowth dynamicsFermented oat drink |
| spellingShingle | Mary-Liis Kütt Kaisa Orgusaar Irina Stulova Reimo Priidik Dmitri Pismennõi Helen Vaikma Aili Kallastu Aleksandra Zhogoleva Indrek Morell Tiina Kriščiunaite Starter culture growth dynamics and sensory properties of fermented oat drink Heliyon Vegan starter cultures Dairy alternatives Sensory profile Starter consortium Growth dynamics Fermented oat drink |
| title | Starter culture growth dynamics and sensory properties of fermented oat drink |
| title_full | Starter culture growth dynamics and sensory properties of fermented oat drink |
| title_fullStr | Starter culture growth dynamics and sensory properties of fermented oat drink |
| title_full_unstemmed | Starter culture growth dynamics and sensory properties of fermented oat drink |
| title_short | Starter culture growth dynamics and sensory properties of fermented oat drink |
| title_sort | starter culture growth dynamics and sensory properties of fermented oat drink |
| topic | Vegan starter cultures Dairy alternatives Sensory profile Starter consortium Growth dynamics Fermented oat drink |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023028347 |
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