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Christerson, Martina, 2020. Screening of starter cultures for oat-based non-dairy yoghurt. Second cycle, A2E. Uppsala: SLU, Department of Molecular Sciences

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In this project a selection of different starter cultures was used to ferment oat-based yoghurt made with different plant proteins. The fermentation capacity of the starter cultures was investigated by continuous monitoring of the pH during the fermentation process of the yoghurts. Furthermore, the ability of each starter culture to use different energy sources was investigated as well as their ability to produce lactic acid in combination with each protein. A sensory profile test was carried out to determine some chosen sensory attributes of the yoghurts as well as to categorize the starter cultures.
The results from this screening shows that both different starter cultures and a specific starter culture in combination with different proteins yields different end products. The starter culture used in plant-based fermentation should thus be selected with the food matrix in mind. The traditional yoghurt starter cultures used in this screening gave rise to yoghurts with general higher pH and lower amounts of lactic acid. They were also sensory described as sweet and lacking in acidity.
Starter culture G in combination with protein 17, 10, 11 and 3 gave rise to the most acidic yoghurts, while starter culture H in combination with protein 17, 16, 10 and 3 gave rise to the yoghurts which were perceived as most sweet.
The results from this screening may be seen as a database of different starter cultures in combination with different plant proteins. It could be further extended to include other starter cultures as well as other proteins. The results can be used as a starting point in product development of new plant-based fermented products.


I detta projekt har ett antal olika starterkulturer använts för att fermentera havre-baserad yoghurt med tillsats av olika växtprotein. De olika starterkulturernas benägenhet till att fermentera yoghurten undersöktes genom att kontinuerligt mäta pH-värdet under fermenteringsprocessen. Vidare undersöktes även starterkulturernas benägenhet till att använda olika energikällor och mängden mjölksyra som bildades under fermenteringen med de olika växtproteinerna. Ett sensorisk profiltest utfördes för att bedöma några utvalda attribut i yoghurten för att kunna kategorisera starterkulturerna utefter dessa.
Resultatet från denna screening visar att både olika starterkulturer och varje enskild starterkultur i kombination med olika växtprotein ger upphov till olika slutprodukter. Starterkulturer till fermentering av växtbaserade produkter skall därför väljas med omsorg för produkten de skall fermentera. De traditionella yoghurt starterkulturerna som användes i denna screening gav generellt sett yoghurt med högre pH-värde och lägre mängd mjölksyra. De beskrevs även sensoriskt som söta och saknade syra.
Starter kultur G i kombination med protein 17, 10, 11 och 3 gav upphov till de yoghurts som beskrevs som syrligast. Starter kultur H i kombination med protein 17, 16, 10 och 3 gav upphov till de yoghurts som beskrevs som sötast.
Resultatet från denna screening kan användas som en databas över olika kombinationer av starter kulturer och växtproteiner och kan vidareutvecklas till att inbegripa fler kombinationer. Resultatet kan användas som utgångspunkt i produktutveckling av nya växtbaserade fermenterade produkter.

Main title:Screening of starter cultures for oat-based non-dairy yoghurt
Authors:Christerson, Martina
Supervisor:Jonsson, Hans and Holmgren, Kerstin
Examiner:Andersson, Roger
Series:Molecular Sciences
Volume/Sequential designation:2020:03
Year of Publication:2020
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:NY002 Agricultural Programme - Food Science 270 HEC
Supervising department:(NL, NJ) > Department of Molecular Sciences
Keywords:starter cultures, plant-based yoghurt, oats, LAB, fermentation, non-dairy, plant protein
Permanent URL:
Subjects:Food science and technology
Deposited On:22 Nov 2021 09:21
Metadata Last Modified:23 Nov 2021 02:00

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