Next-generation sequencing approaches for improvement of lactic acid bacteria-fermented plant-based beverages

Jordyn Bergsveinson, Ilkka Kajala, Barry Ziola

    Research output: Contribution to journalReview Articlepeer-review

    8 Citations (Scopus)


    Plant-based beverages and milk alternatives produced from cereals and legumes have grown in popularity in recent years due to a range of consumer concerns over dairy products. These plant-based products can often have undesirable physiochemical properties related to flavour, texture, and nutrient availability and/or deficiencies. Lactic acid bacteria (LAB) fermentation offers potential remediation for many of these issues, and allows consumers to retain their perception of the resultant products as natural and additive-free. Using next-generation sequencing (NGS) or omics approaches to characterize LAB isolates to find those that will improve properties of plant-based beverages is the most direct way to product improvement. Although NGS/omics approaches have been extensively used for selection of LAB for use in the dairy industry, a comparable effort has not occurred for selecting LAB for fermenting plant raw substrates, save those used in producing wine and certain types of beer. Here we review the few and recent applications of NGS/omics to profile and improve LAB fermentation of various plant-based substrates for beverage production. We also identify specific issues in the production of various LAB fermented plant-based beverages that such NGS/omics applications have the power to resolve.
    Original languageEnglish
    Pages (from-to)8-24
    JournalAIMS Microbiology
    Issue number1
    Publication statusPublished - 2017
    MoE publication typeA2 Review article in a scientific journal


    • beer
    • cereal
    • fermentation
    • fruit juice
    • genomics
    • lactic acid bacteria
    • legume
    • metagenomics
    • soy
    • transcriptomics
    • wine


    Dive into the research topics of 'Next-generation sequencing approaches for improvement of lactic acid bacteria-fermented plant-based beverages'. Together they form a unique fingerprint.

    Cite this