New Research Guides Food Manufacturers in Choosing Bacterial Cultures for Plant-Based Foods

Food microbiologist Michael Gänzle, along with a team of international researchers led by the University of Alberta, is conducting research to help food manufacturers select the best bacterial cultures for fermenting new plant-based products. The goal is to meet the growing demand for a wider range of alternative fermented foods.

Fermentation, traditionally associated with beer and sourdough bread, is gaining recognition for its potential benefits. It offers a promising solution to improve human health and reduce the environmental footprint of food production compared to animal-based products.

The researchers have developed a framework that provides criteria for food scientists to consider when selecting bacterial cultures. This framework aims to expand the menu of fermented products beyond the current options, such as sourdough bread and traditional plant-based protein foods found in Africa and many Asian countries.

According to Gänzle, a wider range of fermented products can contribute to tackling food security issues by optimizing the use of resources. Plant-based diets require fewer resources than those high in animal protein. The research also considers the advantages for isolated communities, like those in Canada’s North, where the transportation of pulses for fermentation can be more practical and efficient compared to shipping milk or yogurt.

However, the selection of starter cultures for many new foods, especially for North American preferences, lacks a traditional or established template. The team aims to combine traditional knowledge, culinary arts, and scientific advancements to create suitable starter cultures for these new plant-based foods. Their framework includes criteria such as the safety of microbial strains for consumption and genomic analysis to identify key metabolic traits.

The researchers acknowledge the potential of an ever-expanding assortment of yeasts and molds for fermenting new foods. Currently, only a few species of yeast are used for wine, beer, or bread fermentation. Yet, a variety of yeast strains have become available for industrial purposes, promising new flavors and improved aroma in fermented foods and beverages.

The research framework not only guides the selection of starter cultures but also opens up opportunities for innovation and helps the food industry keep pace with consumer demand. It is expected to provide a competitive edge to companies of all sizes.

The study conducted by Michael Gänzle and his team was funded by the Northern Innovations Program.