Lactic acid bacteria show promise for improving plant-based dairy alternatives, DTU study finds

recent review led by researchers at the Technical University of Denmark (DTU) and Novonesis provides new insight into how lactic acid bacteria can improve the flavor and nutritional quality of plant-based dairy alternatives. The study, published in Comprehensive Reviews in Food Science and Food Safety, outlines how fermentation using targeted bacterial strains could help make plant-based drinks and yogurts more appealing and nutritious.

Plant-based dairy alternatives made from soy, oats, almonds, and other raw materials often face two major challenges: off-flavors that reduce consumer appeal and the presence of anti-nutrients that limit the body’s ability to absorb essential minerals such as iron, zinc, and calcium. The new review, titled Metabolic insights of lactic acid bacteria in reducing off-flavors and anti-nutrients in plant-based fermented dairy alternatives, compiles findings from across the scientific literature to demonstrate how fermentation with specific lactic acid bacteria can address both of these issues.

“Our review of the current research shows that fermentation with lactic acid bacteria can improve flavor perception and help make products more nutritionally complete,” said Claus Heiner Bang-Berthelsen, Senior Researcher at DTU’s National Food Institute.

One of the key advantages of lactic acid bacteria is their ability to transform undesirable flavor compounds – such as aldehydes, ketones, and tannins – into neutral or less intense molecules. These off-flavors, often described as bitter, green, or earthy, stem from the plant’s natural metabolism and are a common reason consumers avoid plant-based dairy products.

In addition to flavor improvement, fermentation has a significant impact on nutrient bioavailability. Many plant-based ingredients contain anti-nutritional compounds that bind to minerals and proteins, making them harder for the body to absorb. Certain strains of lactic acid bacteria can break down these complex molecules during fermentation, increasing the amount of bioavailable nutrients in the final product.

“Fermentation has the potential to play a vital role in the development of alternative foods that taste better and have higher nutritional value,” said Guillermo-Eduardo Sedó Molina, a PhD student at DTU and one of the study’s authors. “It allows for the use of more sustainable raw materials without compromising on quality.”

The researchers emphasize the importance of selecting bacterial strains that are naturally adapted to plant-based substrates. While lactic acid bacteria commonly used in dairy fermentation are well-suited to animal-derived environments, strains originally isolated from plants are better equipped to handle plant sugars and complex compounds.

These plant-adapted strains are increasingly recognized as ideal candidates for fermenting products such as oat milk, soy-based yogurts, and other dairy alternatives. Their evolutionary adaptation to the plant environment gives them a metabolic edge in reducing off-flavors and breaking down anti-nutrients more efficiently.

While the review does not present new experimental findings, it compiles and analyzes a wide range of studies that have tested fermentation techniques in various food matrices. The authors highlight patterns and identify technological strategies that have shown success but remain underutilized in product development.

The implications of these findings may extend beyond dairy alternatives. The same off-flavor and nutrient challenges occur in other novel protein sources, such as insect-based foods, microbial proteins like mycoprotein and fermented yeast, and ingredients derived from upcycled food production side streams. Fermentation with lactic acid bacteria, the researchers argue, could be a broadly applicable technology across multiple alternative food categories.

For companies developing plant-based products, the review offers a clear message: existing microbial tools are already available to improve both sensory and nutritional performance. However, success depends on a deep understanding of fermentation dynamics, raw material composition, and strain selection.

As demand for sustainable food solutions continues to grow, applying these microbial strategies could help unlock new possibilities for plant-based innovation – while making the products more appealing to mainstream consumers.