Fermented Nut‐Based Vegan Food: Characterization of a Home made Product and Scale‐Up to an Industrial Pilot‐Scale Production

• Autores: Giulia Tabanelli, Federica Pasini, Ylenia Riciputi, Lucia Vannini, Giorgia Gozzi, Federica Balestra, Maria Fiorenza Caboni, Fausto Gardini, Chiara Montanari
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 3, 2018, págs. 711-722
• Idioma: inglés
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• Resumen

  • Because of the impossibility to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet. Among many substitutes, fermented nut products are made from different nut types and obtained after soaking, grinding, and fermentation. Although other fermented vegetable products have been deeply investigated, there are few data about the fermentative processes of nut‐based products and the microbial consortia able to colonize these products are not yet studied. This study characterized a hand‐made vegan product obtained from cashew nut. Lactic acid bacteria responsible for fermentation were identified, revealing a succession of hetero‐ and homo‐fermentative species during process. Successively, some lactic acid bacteria isolates from the home‐made vegan product were used for a pilot‐scale fermentation. The products obtained were characterized and showed features similar to the home‐made one, although the microbiological hazards have been prevented through proper and rapid acidification, enhancing their safety features. Spontaneous fermented products are valuable sources of microorganisms that can be used in many food processes as starter cultures. The lactic acid bacteria isolated in this research can be exploited by industries to develop new foods and therefore to enter new markets. The use of selected starter cultures guarantees good organoleptic characteristics and food safety (no growth of pathogens).