Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate
Sophie Libberecht, Mia Ristevska, Monika Gibis, Myriam Loeffler · 2025
Read Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate by Sophie Libberecht, Mia Ristevska, Monika Gibis, Myriam Loeffler (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12786050.txt.
Description
Sophie Libberecht and co-authors thicken coconut yoghurt with the bacteria's own sugar chains in a 2025 study. Plant-based yoghurts often need added starch to feel right. A starter strain that spins its own polysaccharide could do the job in place.
Recipes varied sugar, pea protein, and tapioca starch. The sugar-spinning strain faced a near-twin control strain with matching souring speed. More added sugar meant more homopolysaccharide made. Gels from the spinning strain set firmer and wept less over five cold days. Tasters noticed the extra thickness too. Starch plus the highest protein gave the firmest pots. The work shows in-place thickening can lift protein-rich plant yoghurts.
Catalog record
| CREATOR | Sophie Libberecht, Mia Ristevska, Monika Gibis, Myriam Loeffler |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 49 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |