Microbial Solutions in Dairy and Dairy Alternatives

The dairy industry is a long-standing industry that has produced several dairy products. Dairy products are cornerstones of many diets worldwide with high protein quality and a range of essential nutrients [1]. Due to this rate of consumption and utilization, the dairy industry is being harnessed for its many benefits, especially for human health, society, and the economy. In countries with developing economies, dairy production serves many purposes including household income, a financial asset for women, food security, risk management, and a direct link to human health. However, despite these advantages, dairy production still impacts the environment from greenhouse gas emissions to land and water usage, and the sustainability of agricultural systems is significantly challenged [2]. As a result, microbial solutions have emerged as a promising alternative. This article explores the potential of microbial solutions in ensuring sustainable dairy alternatives.

Understanding Microbial Solutions

Microbial solutions refer to using microorganisms such as bacteria, yeast, and fungi in food production. These organisms have been recognized as important fermentation materials to produce products like yogurt, cheese, and several beverages [3]. They have been known to enhance these products' flavor, texture, and nutritional value. The new interest in microbial solutions is fueled by advancements in technology that have enabled precise manipulation of microorganisms to optimize their function [4].

Several factors drive the use of microbes in producing alternative dairy products. First, the release of greenhouse gas emissions with a high carbon footprint due to the release of methane gas by livestock is substantial [5]. Secondly, the use of extensive land and water resources that strain ecosystems and contribute to the ecosystem cannot be overlooked. In addition, health and ethical issues have probed the search for alternatives as lactose intolerance affects a significant percentage of the world population [6]. Finally, consumer demand for sustainable food products is on the rise as people are becoming increasingly aware of the environmental health, and ethical implications of their food choices [7].

 Microbial innovations in dairy alternatives

• Fermentation

Fermentation is one of the most effective traditional methods of food preservation, which for millennia has provided people around the world with rational management of valuable food resources. This same technology is utilized in replicating traditional dairy products by using specific strains of microorganisms [8]. The main type of organisms used is lactic acid bacteria (LAB). Yogurts, cheese, and kefirs have been produced as dairy alternatives through the process of fermentation [9]. It influences the physical and chemical properties of dairy-fermented products and is responsible for their specific texture, contributing to flavor, shelf life, and safety while providing probiotics and other health benefits [8].

• Plant-Based Milks

By utilizing fermentation technology, scientists have produced plant-based milk by harnessing microbial processes. By fermenting nuts, seeds, or grains, the nutritional and flavor profiles of milk alternatives can be enhanced [10]. Examples include almond and oat milk which have undergone fermentation, resulting in products that are not only tastier but also richer in protein and vitamins [11].

• Mycelium-Based Products

The use of mycelium (root structure of fungi), is emerging as an innovative ingredient in dairy alternatives. Mycelium-based products can replicate the texture and mouthfeel of cheese and yogurt, providing a compelling alternative for those seeking to reduce dairy consumption [12]. Companies like MycoTechnology are exploring the potential of mycelium to produce dairy-like products that are both nutritious and environmentally friendly [13]. Research into mycelium is ongoing, with the potential for new applications in the dairy alternative market.

Figure 1: Microbial solutions and products examples

Challenges and Considerations

Despite the promising potential of microbial dairy alternatives, several challenges remain. One of the main hurdles is the technical difficulty in scaling production [14]. While small-scale fermentation can produce high-quality products, translating these processes to industrial-scale production poses significant challenges [15]. Consumer acceptance is another critical factor. Many consumers remain skeptical of new food technologies, often preferring traditional products they are familiar with. Education and marketing strategies will play vital roles in overcoming these perceptions and promoting the benefits of microbial solutions [7].

The future of microbial solutions in dairy alternatives is bright, with numerous innovations on the horizon. Advances in biotechnology are making it possible to engineer microorganisms to produce specific flavors, textures, and nutritional profiles, opening up new possibilities for product development [16]. As consumer demand for sustainable and ethical food options continues to grow, the potential for mainstream adoption of microbial dairy alternatives becomes more tangible. Collaboration between researchers, manufacturers, and policymakers will be essential in fostering an environment that encourages innovation and supports sustainable food practices [7].

Conclusion

Microbial solutions for dairy alternatives present a viable path toward a more sustainable food system. By leveraging the power of microorganisms, we can create delicious, nutritious products that reduce the environmental impact of traditional dairy farming. As technology continues to advance and consumer awareness increases, the potential for these innovations to transform the dairy landscape is significant. Additionally, microbial fermentation processes often utilize byproducts from other industries, such as agricultural waste, further reducing resource consumption and environmental impact. By harnessing these innovative approaches, we can shift toward a food system that is not only more sustainable but also resilient in the face of climate change. Therefore, a collective effort from consumers, producers, and policymakers will be essential in realizing the promise of microbial solutions for a sustainable future in food.

References

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2. Peterson, C. B., & Mitloehner, F. M. (2021). Sustainability of the Dairy Industry: Emissions and Mitigation Opportunities. Frontiers in Animal Science, 2(October), 1–11. https://doi.org/10.3389/fanim.2021.760310
3. Lorenzo, J. M., Munekata, P. E., Dominguez, R., Pateiro, M., Saraiva, J. A., & Franco, D. (2018). Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description. Innovative Technologies for Food Preservation, 53. https://doi.org/10.1016/B978-0-12-811031-7.00003-0
4. Vitorino, L. C., & Bessa, L. A. (2017). Technological Microbiology: Development and Applications. Frontiers in Microbiology, 8(MAY), 827. https://doi.org/10.3389/FMICB.2017.00827
5. Chataut, G., Bhatta, B., Joshi, D., Subedi, K., & Kafle, K. (2023). Greenhouse gases emission from agricultural soil: A review. Journal of Agriculture and Food Research, 11, 100533. https://doi.org/10.1016/J.JAFR.2023.100533
6. Gomiero, T. (2016). Soil degradation, land scarcity and food security: Reviewing a complex challenge. Sustainability (Switzerland), 8(3), 1–41. https://doi.org/10.3390/su8030281
7. van Bussel, L. M., Kuijsten, A., Mars, M., & van ‘t Veer, P. (2022). Consumers’ perceptions on food-related sustainability: A systematic review. Journal of Cleaner Production, 341, 130904. https://doi.org/10.1016/J.JCLEPRO.2022.130904
8. Sionek, B., Szydłowska, A., Küçükgöz, K., & Kołożyn-Krajewska, D. (2023). Traditional and New Microorganisms in Lactic Acid Fermentation of Food. Fermentation, 9(12), 1–21. https://doi.org/10.3390/fermentation9121019
9. Abedi, E., & Hashemi, S. M. B. (2020). Lactic acid production – producing microorganisms and substrates sources-state of art. Heliyon, 6(10), e04974. https://doi.org/10.1016/j.heliyon.2020.e04974
10. Tangyu, M., Muller, J., Bolten, C. J., & Wittmann, C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied Microbiology and Biotechnology, 103(23–24), 9263–9275. https://doi.org/10.1007/s00253-019-10175-9
11. Lee, P. Y., Leong, S. Y., & Oey, I. (2024). The role of protein blends in plant-based milk alternative: A review through the consumer lens. Trends in Food Science & Technology, 143, 104268. https://doi.org/10.1016/J.TIFS.2023.104268
12. Amara, A. A., & El-Baky, N. A. (2023). Fungi as a Source of Edible Proteins and Animal Feed. Journal of Fungi, 9(1). https://doi.org/10.3390/jof9010073
13. Holt, R. R., Munafo, J. P., Salmen, J., Keen, C. L., Mistry, B. S., Whiteley, J. M., & Schmitz, H. H. (2024). Mycelium: A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food System. Journal of Agricultural and Food Chemistry, 72(5), 2697–2707. https://doi.org/10.1021/acs.jafc.3c03307
14. Owusu-Kwarteng, J., Akabanda, F., Agyei, D., & Jespersen, L. (2020). Microbial safety of milk production and fermented dairy products in africa. Microorganisms, 8(5), 1–24. https://doi.org/10.3390/microorganisms8050752
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Further reading:

20 Plant-based Milk Alternatives: Information, Production and Health Benefits

Alternative proteins: a key to the future of the global food system