Application of Probiotics in Fermented Plant-based Industrial Beverages

Probiotics and Plant-Based Fermentation

Plant-based concepts are highly sought after and have great potential for development

Market Insight

In recent years, plant-based products have rapidly developed due to their healthy and nutritious image. The global plant-based market has grown from $18 billion in 2013 to $229 billion in 2023, with 78% of Chinese consumers considering plant-based diets as a trend.

Market research data has found that mainstream plant-based beverage categories such as almond milk, peanut milk, and coconut water have not experienced growth in recent years.

We have summarized the following reasons for the lackluster growth in the plant-based beverage market:

Limitations in flavor and taste

Insufficient nutritional comprehensiveness

Weak health functional attributes

Severe product homogenization

How can we break through and upgrade plant-based beverages?

To address the issues with plant-based beverages, we can attempt to solve some of these challenges through fermentation technology. Although there are various types of fermentation, such as yeast fermentation for brewing liquor and acetic acid bacteria fermentation for making vinegar, their application in plant-based beverages is relatively limited. In comparison, lactic acid bacteria fermentation has greater development potential and application prospects.

Probiotics Enable Plant-Based Upgrades

Breaking through product innovation barriers

Lactobacillus fermentation has quite a variety of applications in the food sector. The most common ones include yogurt, lactic acid bacteria drinks and cheese. In addition, there are many other Lactobacillus fermentation products, such as fermented fruit and vegetable juices and fermented kimchi, which demonstrate the potential of Lactobacillus fermentation for a wide range of applications in the food industry.

Benefits of Lactic Acid Bacteria Fermentation for Plant-Based Beverages

•  Extended shelf life: Fermentation creates an acidic environment, lowers the pH value, and helps inhibit microbial growth, thereby extending the product's shelf life.

•  Increased essential vitamins for the body: Microorganisms produce vitamins that the body cannot synthesize during their reproductive metabolism.

•  Improved digestion and absorption: Fermentation acts as a pre-digestion process, making it easier for the body to digest and absorb nutrients.

•  Improved balance of intestinal flora: Active lactic acid bacteria products help improve the balance of intestinal flora, promoting health.

•  Flavor and texture changes: The fermentation process brings unique aroma and texture changes, enhancing the product's taste.

•  Reduced anti-nutritional factors: The fermentation process can reduce anti-nutritional factors in plant-based raw materials, increasing the availability of nutrients.

Lactic acid bacteria fermentation technology can effectively address some of the issues in the plant-based beverage industry and drive its development.

Probiotic Plant-Based Fermentation

Wecare Probiotic Strain Solutions

Plant-based ingredients have a wide range of applications in fermented beverages. Here, we provide a brief overview of the process challenges for each type of product as well as avenues for adopting strain-based solutions:

Fermented Soy Beverage 

Fermented Coconut Milk 

Fermented Oat Drink 

Fermented Fruit and Vegetable Juice 

Fermented Rice Milk 

Fermented Tea

1. Upgrade of Soybean - Fermented Soy Bean Drink

● Soy-based fermentation strain PLF-101 to reduce the fishy smell of soybeans

In the industrialization of fermented soy milk, we have encountered numerous challenges such as beany flavor, acid production during fermentation, and texture issues. Wecare Probiotics has successfully developed a new strain PLF101, which can reduce the beany flavor and produce extracellular polysaccharides during the fermentation process, bringing a silky smooth texture and superior mouthfeel to the fermented soy milk.

● High Yield Soy-based Fermentation Strain PLF-201

Wecare Probiotics’ Strain PLF-201 is able to tolerate lower pH values and produce higher total acidity. Less citric or lactic acid needs to be added during the secondary blending process, resulting in a softer and richer product.

2. Upgrade of Coconut Milk- Fermented Coconut Milk

● Fermented Coconut Milk Strain PLF-102

The fermentation coconut milk strain PLF-102 exhibits strong lipid metabolism activity and high production of extracellular polysaccharides. The strain's acid production is relatively uniform, avoiding the introduction of excessive off-flavors, which contributes to precise control of fermentation conditions to ensure product quality and mouthfeel. Fermented with PLF-102, coconut milk offers a rich aroma, smooth and creamy texture, and high stability.

3. Upgrade of Oat - Fermented Oat Drink

● Fermented Oat Strain PLF-103

Wecare Probiotics has customized the strain PLF-103 for oat fermentation. As oats lack a distinctive flavor, we have chosen a strain with strong flavor and proteolytic ability to ensure pure oat aroma and to blend with the aroma of the oats themselves.

4. Fruit and vegetable deep processing-fermented fruit and vegetable juice

● Fruit and Vegetable Fermentation Strain PE331

The specialized fruit and vegetable fermentation strain PE331 is a highly concentrated freeze-dried powder of carefully selected patented lactic acid bacteria with high activity. This strain can rapidly acidify fruit and vegetable juices, imparting excellent fermentation flavor, and is suitable for fermenting various types of fruit and vegetable juices. Importantly, the fermentation of fruit and vegetable juices does not require additional sugar, as it can rapidly acidify and maintain their freshness.

5. Upgrade of Grain - Fermented Rice Milk Drink

● Fermented Rice Milk Drink Strain PLF-103

Wecare Probiotic strain PLF-103 exhibits highly potent lipid metabolism activity and can produce a high amount of extracellular polysaccharides, resulting in a rich rice aroma and stable changes in acidity and flavor profile throughout the shelf life. After fermentation, there are significant changes in the nutritional and bioactive substances in the rice milk. Bioactive substances such as flavonoids are generated, which possess strong antioxidant properties, effectively scavenging free radicals and preventing oxidative damage.

6. New Type of Tea - Fermented Tea

● PE335 Specialized Strain for Fermented Tea

The specialized fermentation tea strain PE335 is selected for use in tea-based lactic acid bacteria. Carefully formulated, it enables rapid fermentation, safe acidification, provides biopreservation properties, and pleasant fermented tea aroma. When combined with yeast and acetic acid bacteria for fermentation, it can be used in the production of kombucha tea.

Wecare Probiotics is specialized in fermenting plant-based

PLF and PE series strains

Wecare's probiotics are specifically developed for fermenting plant-based products, including the PLF and PE series strains. The PLF series helps plant-based beverages achieve differentiated flavor and texture, while the PE series provides rapid acid production, rich aroma, and enhanced taste and texture. The company offers a variety of probiotic composite strain strategies that can be used in plant-based ingredients, ensuring the viability and stability of the strains in the product, while also providing consistent performance and pure flavor.