SUSU scientists ferment a new path for dairy-free probiotics

South Ural State University researchers have reported progress in developing fermented, plant-based beverages with probiotic properties, offering a potential alternative to traditional dairy products for consumers with lactose intolerance, dietary restrictions, or ethical concerns.

• SUSU scientists developed fermented plant-based drinks using soy, hemp, flax, barley, and oats as dairy alternatives.

• Probiotic strains showed high viability, increased organic acids, and improved antioxidant activity in plant substrates.

• Researchers confirmed the drinks could fully replace dairy-based probiotic beverages for lactose-intolerant consumers.

The search for new technologies in alternative food production had become one of the most active and widely cited areas of global scientific research, driven by changing consumer expectations around sustainability, health, and ethics. Demand for alternatives to animal-derived milk products had been shaped by multiple factors, including intolerance to dairy components, adherence to specific dietary principles, and economic considerations linked to the renewability and affordability of plant-based raw materials.

Against this backdrop, scientists at the SUSU School of Medical Biology had spent several years investigating technologies for producing fermented dairy alternatives using a wide range of plant matrices. Their work focused on substrates derived from soybeans, barley, oats, hemp, and flaxseed cake, including byproducts from seed processing. According to the research team, using these secondary raw materials supported resource-efficient production models aligned with circular economy principles.

One of the challenges facing the sector was the absence of a single, standardized approach to producing fermented plant-based drinks. Researchers noted that no ideal plant-based milk technology currently existed, due to the diversity of plant substrates, variability in processing conditions, and the wide range of microorganisms used during fermentation. These factors influenced texture, taste, nutritional profile, and microbial stability, making comparative research essential.

At SUSU, scientists concentrated on understanding how probiotic microorganisms adapted to different plant matrices. Their research examined how the biochemical composition of each substrate interacted with the metabolic activity of specific starter cultures, shaping fermentation outcomes and the accumulation of beneficial compounds.

Associate Professor Svetlana Merenkova from the SUSU Department of Food Technology and Biotechnology, working alongside students enrolled in the Industrial and Environmental Biotechnology master’s program, proposed a fermentation technology based on hemp seeds, flaxseed oilcakes, and soybeans. The team demonstrated that probiotic strains including acidophilus bacteria and bifidobacteria successfully adapted to these plant substrates and maintained high viability throughout fermentation.

The findings were supported by biochemical and microbiological analyses that tracked changes in organic acid content, rheological properties, and antioxidant activity. The researchers reported that fermented drinks showed a clear accumulation of organic acids alongside improved texture and stability, contributing to a sensory profile comparable to traditional fermented milk beverages. Their results were published in peer-reviewed scientific journals.

In more detailed trials, the team found that Lactobacillus acidophilus most effectively fermented soybean and flaxseed polysaccharides. During fermentation, lactic acid concentrations in the plant-based drinks increased almost ninefold, while polyphenol content rose by 32% to 45% compared with unfermented equivalents. These changes indicated not only active microbial metabolism but also enhanced nutritional properties.

Further analysis confirmed that starter cultures containing both lactobacilli and bifidobacteria adapted efficiently to plant substrates, producing a range of beneficial metabolites. These included organic acids, exopolysaccharides, bacteriocins, and polypeptides, all of which contributed to improved bioavailability of naturally occurring compounds in seeds and legumes.

“The interrelation between regular consumption of fermented plant-based beverages and a reduced risk of developing gastrointestinal pathologies, obesity, cardiovascular diseases, type 2 diabetes, and the prevention of cancer complications has been scientifically proven,” Merenkova explained.

The resulting drinks, produced using hemp, flax, and soybean substrates, were characterized by extended shelf life, improved nutritional value, and what the researchers described as a pleasant taste and familiar consistency. According to the team, these qualities made the beverages suitable as direct replacements for fermented dairy drinks, particularly for people with lactose intolerance or those managing body weight.

The SUSU scientists concluded that plant-based matrices derived from soybeans and hemp seeds could serve as a complete alternative to dairy raw materials in probiotic beverage production. Experimental validation confirmed that the drinks met functional and nutritional requirements while remaining suitable for lactose-intolerant individuals, vegetarians, and consumers seeking dairy-free options.

While the research remained at the development and validation stage, the team said their findings highlighted the growing potential of fermented plant-based products to meet evolving dietary needs without relying on animal-derived ingredients.