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Fermentation of plant-based matrices using exopolysaccharide (EPS)-producing lactic acid bacteria improves the textural properties (viscosity, water-holding capacity) and stability of plant-based yogurt-like products, serving as a clean-label alternative to added hydrocolloids.

To get a creamy, stable plant-based yogurt without added gums, look for products fermented with specific EPS-producing bacteria (like certain strains of Weissella or Lactobacillus). This natural process creates a thicker texture and better mouthfeel than unfermented plant milks.

ModerateSupportsMEDIUM confidence
Aiming at formulating products without additives inclusion, the use of exopolysaccharide (EPS)-producing bacteria as starters for PBYL fermentation is one of the most investigated alternatives. The in-situ EPS production leads to the improvement of textural, sensorial, nutritional, and functional properties of PBYL
Marco Montemurro et al. · Foods · 2021

Why this rating

Review of experimental studies; no single large-scale clinical trial.

Source

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Marco Montemurro et al. · Foods · 2021

DOI 10.3390/foods10020316

narrative_reviewCited 255×
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DOI resolved against Crossref · corpus check 2026-06-10

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