With consumers becoming more aware of sustainability, healthier lifestyles and animal welfare, plant-based food products as alternatives to dairy products have become a fast-growing industry in the last decade, and an increasing number of plant-based products are showing up on the markets. With over 88 million tons of food wasted in Europe annually, a sustainable alternative to dairy could be to use side streams for new products. Here, we tried to develop a plant-based yogurt alternative based on three ingredients: commercial soy drink and a liquid fraction of brewers’ spent grain fermented with plant-adapted lactic acid bacteria. Analysis of the content and properties of the fermented product were compared to a commercial plant-based yoghurt-like product and a commercial dairy yoghurt. Results from the project show that fermentation of a commercial soy drink containing 20% of the liquid fraction of brewers’ spent grain results in a product with texture and sensory characteristics that mimics a dairy yogurt.

中文翻译：

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开发基于植物适应性乳酸菌、大豆饮料和啤酒糟的液体部分的酸奶替代品

随着消费者越来越意识到可持续性、更健康的生活方式和动物福利，作为乳制品替代品的植物性食品在过去十年中已成为一个快速增长的行业，越来越多的植物性产品出现在市场。欧洲每年浪费的食物超过 8800 万吨，乳制品的可持续替代品可能是使用侧流生产新产品。在这里，我们尝试开发一种基于三种成分的植物酸奶替代品：商业大豆饮料和用植物适应性乳酸菌发酵的啤酒废谷物的液体部分。将发酵产品的含量和特性分析与商业植物基酸奶样产品和商业乳制品酸奶进行比较。