@misc{10481/96417,
year = {2024},
month = {9},
url = {https://hdl.handle.net/10481/96417},
abstract = {Fermented nut-based products, obtained after soaking and fermentation, are gaining
increasing interest as animal food substitutes because of ethical, environmental and health reasons. In
these products, Lactic Acid Bacteria (LAB) perform the fermentation, leading to matrix acidification
and contributing to controlling spoilage and pathogenic microbiota. In this work, LAB strains isolated
from an artisanal product and combined with a commercial strain were added as starter cultures
during nut soaking to produce a cheese-like fermented plant-based product. Three different LAB
consortia were used in challenge tests at laboratory scale against Listeria monocytogenes, Escherichia
coli or Salmonella Enteritidis, inoculated in nuts at 5 log CFU/g, and monitored for pathogen survival
and matrix acidification. The combination of Lactiplantibacillus plantarum 82 and Leuc. carnosum 4010
resulted in faster acidification (pH value < 4.4 after 18 h instead of 48 h) and the reduction of target
pathogens; L. monocytogenes was already absent after seven days from production, and the counts of
E. coli or S. Enteritidis were lower with respect to other samples. Thus, this microbial consortium was
used for a pilot-scale production in which, beyond safety, the fermented plant-based product was also
characterized for aroma profile and phenolic compounds, parameters that are known to be affected by
LAB fermentation. The results showed an enhancement of the aroma profile, with an accumulation of
molecules able to confer cheese-like notes (i.e., acetoin and diacetyl) and higher phenolic content, as
well as the presence of compounds (i.e., phenyllactic acid and hydroxyphenyllactic acid) that could
exert antimicrobial activity. This study allowed us to set up a guided fermentation for a cheese-like
vegan product, guaranteeing safety and improving aromatic and functional features.},
organization = {Project National Recovery and Resilience
Plan (NRRP), Mission 4 Component 2 Investment 1.3—Call for proposals No.341 of Italian Ministry of University and Research funded by the European Union—NextGenerationEU; Project code PE00000003, Concession Decree No.1550 adopted by the Italian Ministry of University and Research, CUP D93C22000890001, Project title “ON Foods—Research and innovation network on food and nutrition Sustainability, Safety and Security—Working ON Foods”},
publisher = {MDPI},
keywords = {vegan product},
keywords = {cheese analogues},
keywords = {lactic acid bacteria},
title = {Microbiological Safety and Functional Properties of a Fermented Nut-Based Product},
doi = {10.3390/foods13193095},
author = {Tabanelli, Giulia and Montanari, Chiara and Gómez Caravaca, Ana María and Díaz-de-Cerio, Elixabet and Verardo, Vito and Shanbeh Zadeh, Fatemeh and Vannini, Lucia and Gardini, Fausto and Barbieri, Federica},
}