BSG-derived protein isolate as a base for fermented protein beverages – modulation of techno-functional and sensory characteristics using different lactic acid bacteria strains

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dc.contributor.authorAhern, Niamh
dc.contributor.authorNyhan, Laura
dc.contributor.authorCoffey, Aidan
dc.contributor.authorO’Riordan, Patrick
dc.contributor.authorArendt, Elke K.
dc.contributor.authorSahin, Aylin W.
dc.contributor.funderEverGrain LLC
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Ireland, DAFM, 2019R495
dc.contributor.funderMunster Technological University, MTU, citreumTR116
dc.date.accessioned2026-05-13T14:50:07Z
dc.date.available2026-05-13T14:50:07Z
dc.date.issued2026-04-28
dc.description.abstractBrewers’ spent grain protein, EverPro™ Light fraction (ELF), is suitable for beverage applications due to its high solubility. However, challenges include poor techno-functional properties, and unfavourable sensory profile often causing astringency and off flavours. This study investigated the potential of lactic acid bacteria (LAB) fermentation to improve the techno-functional and sensory properties of ELF, in a simple beverage system. Beverages containing 10 % (w/v) ELF and 5 % (w/v) sucrose were fermented using three single LAB strains using Lactiplantibacillus plantarum FST 1.7, Leuconostoc citreum TR116, and Lactobacillus amylovorus FST 2.11. Fermentation performance was assessed including pH, total titratable acidity (TTA), viable cell counts, sugar and acid profiles. TR116 showed the fastest growth, while FST 1.7 and FST 2.11 produced the highest acidification. Techno-functional changes were strain dependent and included a darker colour, increased viscosity, turbidity, and separation rate compared to the non-fermented control. Tribological measurements showed increased friction for FST 2.11, while FST 1.7 and TR116 improved lubrication. Sensory analysis revealed fruity notes in FST 1.7, dairy-like flavours in FST 2.11, and reduced malty/cereal flavour in TR116. Overall, LAB fermentation enhanced flavour profiles and mouthfeel characteristics of ELF based beverages, highlighting its potential for high protein fermented plant based soft drinks.en
dc.description.sponsorshipThe stipend of Niamh Ahern was funded by the Department of Agriculture, Food and Marine (Project code: 2019R495). The authors would like to express their sincere gratitude to Celia Segura Godoy for her contributions to the sugars and organic acids of the samples as well as her invaluable expert advice and insight. The authors would like to thank Dr Michael O Grady and Dr Karen Galvin for their technical support, and EverGrain LLC for kindly providing EverPro™ Light Fraction (ELF). Finally, we acknowledge Munster Technical University for providing the lactic acid bacteria strainLeuconostoc citreumTR116. The stipend of Niamh Ahern was funded by the Department of Agriculture, Food and Marine (Project code: 2019R495 ).
dc.description.versionPublished Version
dc.format.extent12
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid101314
dc.identifier.authororcidAhern, Niamh§0009-0002-8522-1779
dc.identifier.authororcidNyhan, Laura§0000-0002-5839-6103
dc.identifier.authororcidCoffey, Aidan
dc.identifier.authororcidO’Riordan, Patrick
dc.identifier.authororcidArendt, Elke K.§0000-0001-8414-7701
dc.identifier.authororcidSahin, Aylin W.§0000-0002-1138-6063
dc.identifier.citationAhern, N, Nyhan, L, Coffey, A, O’Riordan, P, Arendt, E K & Sahin, A W 2026, 'BSG-derived protein isolate as a base for fermented protein beverages – modulation of techno-functional and sensory characteristics using different lactic acid bacteria strains', Food Chemistry Advances, vol. 11, 101314. https://doi.org/10.1016/j.focha.2026.101314
dc.identifier.doi10.1016/j.focha.2026.101314
dc.identifier.issn2772-753X
dc.identifier.journaltitleFood Chemistry Advances
dc.identifier.otherORCID: /0000-0002-1138-6063/work/213416199
dc.identifier.otherORCID: /0000-0002-5839-6103/work/214602403
dc.identifier.otherORCID: /0009-0002-8522-1779/work/221416433
dc.identifier.urihttps://hdl.handle.net/10468/18758
dc.identifier.volume11
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.urihttps://www.scopus.com/pages/publications/105037555340
dc.rightsPublisher Copyright: © 2026 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license. http://creativecommons.org/licenses/by/4.0/
dc.rights.accessrightsopen access
dc.rights.licensenameAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.statusPeer reviewed
dc.subjectBrewing by products
dc.subjectFood processing
dc.subjectHigh protein
dc.subjectLactic acid bacteria fermentation
dc.subjectPlant-based
dc.subjectSustainability
dc.subjectUpcycled
dc.subject[APCMicrobiome]
dc.subject[FoodNutritionalSciences]
dc.titleBSG-derived protein isolate as a base for fermented protein beverages – modulation of techno-functional and sensory characteristics using different lactic acid bacteria strainsen
dc.typeArticle (peer-reviewed)
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