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Article
2026
Potential of homopolysaccharide-producing starter cultures in the fermentation of coconut yoghurt alternatives enriched with pea protein isolate
Potential of homopolysaccharide-producing starter cultures in the fermentation of coconut yoghurt alternatives enriched with pea protein isolate
Abstract
This study investigates the use of a homopolysaccharide (HoPS)-producing Latilactobacillus sakei strain for the production of protein-enriched plant-based yoghurt analogues based on coconut milk. Formulations varied in added sucrose (2.5% or 5.0% w / w ), pea protein isolate (PPI; 0–5.0% w / w ), and tapioca starch (0%, 1.5% w / w ), and were fermented with either a HoPS-producing strain ( L. sakei 1.411), or a non-exopolysaccharide (EPS)-producing control strain ( L. sakei 1.2037) with very similar acidification kinetics. Microbial growth and pH were monitored, HoPS content was determined via HPLC, and both firmness and syneresis were assessed during 5 days of storage at 4 °C. EPS yields were significantly higher ( p < 0.05) in samples with 5.0% w / w added sucrose compared to those with 2.5% w / w . Fermentation with L. sakei 1.411 generally resulted in firmer gels ( p < 0.05) and reduced syneresis ( p < 0.05) compared to L. sakei 1.2307 and the enhanced viscosity (sample thickness) was also observed in a sensory analysis. Samples containing starch and 5.0% w / w PPI showed the highest firmness-related values. These findings demonstrate the potential of in situ HoPS production to improve the texture and stability of protein-enriched coconut-based yoghurt analogues. It highlights the importance of matrix formulation, strain selection and process control, which all contribute to the final product quality.
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Foods, 15 (2026), 1.
https://doi.org/10.3390/foods15010048.
ISSN: 2304-8158
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Libberecht, S., Ristevska, M., Gibis, M., & Loeffler, M. (2026). Potential of homopolysaccharide-producing starter cultures in the fermentation of coconut yoghurt alternatives enriched with pea protein isolate. Foods, 15(1). https://doi.org/10.3390/foods15010048
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English
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660 Chemical engineerin
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University bibliography
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Sustainable Development Goals
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@article{Libberecht2026,
doi = {10.3390/foods15010048},
author = {Libberecht, Sophie and Ristevska, Mia and Gibis, Monika et al.},
title = {Potential of homopolysaccharide-producing starter cultures in the fermentation of coconut yoghurt alternatives enriched with pea protein isolate},
journal = {Foods},
year = {2026},
volume = {15},
number = {1},
}