![]() Hence, improving the sensory attributes of nut-based milk alternatives is of particular interest (Asioli et al., 2017). (2019), nut-based milk alternatives are often subject to excessive lipid content impacts and the underlying ‘nutty’ note, which result in undesirable organoleptic characteristics. Furthermore, the consumption of almond PBMA, compared to that of milk products, is considered a more sustainable diet that delivers environmental benefits with large reductions in greenhouse gas emissions (Aleksandrowicz et al., 2016).Īccording to Tangyu et al. Besides, almond PBMA is rich in dietary fibres and certain micronutrients (vitamin and minerals), which were found to be limited in milk products (Dhingra et al., 2012 Vanga and Raghavan, 2018). Almond PBMA has a high content of mono- and polyunsaturated fatty acids, considered beneficial fats (Kris-Etherton et al., 1999). Almond PBMA held more than 50% of PBMA market revenue in 2021 and is predicted to be the most dominant PBMA for the following 7 years in the United States (Grand View Research, 2021). Among all types of PBMAs, soy and almond-based products are the most popular. They are naturally lactose-free and do not contain milk protein allergens. PBMAs are colloidal suspensions of dissolved and homogenised plant material, imitating cow milk in appearance and consistency (Sethi et al., 2016). The demand for plant-based milk alternatives (PBMAs) has steadily increased over the past years. Other common reasons include changes in food habits toward less animal-based diets and the environmental impact of livestock greenhouse gas emissions (Jan et al., 2022 Rotz, 2018). Obstacles to the acceptability of milk products include lactose intolerance and milk protein allergy (Crittenden and Bennett, 2005). ![]() However, several factors have increased consumer interest in legume-, grain- or nut-based milk alternatives. As a nutrient-dense food, the consumption of milk products is often associated with many health benefits, including increased bone density development, muscle growth promotion, as well as immune function modulation (Perdijk et al., 2018 Ratajczak et al., 2021 Thorning et al., 2016). ![]() Milk is an important food source, providing high-quality protein and energy in the diets of an estimated 6 billion people (Visioli and Strata, 2014). lactis have potential as starter cultures for nut-based milk alternatives. The results of this work show that sucrose-utilising plant-based Lc. lactis isolates were heterogeneous in their possession of the nisin gene operon near the sucrose gene cluster. One mutant containing a sucrose-6-phosphate hydrolase gene ( sacA) frameshift mutation was unable to efficiently acidify almond, cashew and macadamia nut milk alternatives. lactis sucrose metabolism in efficient acidification of nut-based milk alternatives, we obtained spontaneous mutants defective in sucrose utilisation and confirmed their mutations by WGS. lactis isolates revealed the presence of sucrose utilisation genes ( sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. ![]() Whole genome sequencing (WGS) of 18 plant-based Lc. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. Fermentation of plant-based milk alternatives (PBMAs), including nut-based products, has the potential to generate new foods with improved sensorial properties. ![]()
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