Fermentation profiles and probiotic viability in plant-based yogurt alternatives compared to traditional dairy yogurts: A Critical Review

Abstract

The global trend toward plant-based diets has driven significant innovation in non-dairy fermented products, particularly yogurt alternatives. This review critically compares how substrate composition influences fermentation kinetics, texture development, and probiotic survival in dairy versus plant-based yogurt analogues. Scientific literatures were mostly reviewed systematically from PubMed, Scopus, and Web of Science, on substrate composition, fermentation and its impact on starter culture performance, metabolic activities, and probiotic survival. The review highlights challenges in achieving optimal acidification, texture development, and sensory properties in plant matrices compared to dairy systems. It was observed that plant-based matrices often exhibit 20–30% slower acidification rates and up to a 40% reduction in probiotic viability compared to dairy yogurt. Furthermore, strategies for enhancing probiotic viability in plant-based yogurt alternatives, including substrate modification, strain selection, and protective technologies, were evaluated. Significantly, there are inadequate in vivo studies on gut microbiota modulation by plant-based yogurts, representing a crucial research frontier, to guide continued innovation in this rapidly evolving sector. This study highlights pathways for improving fermentation performance and probiotic stability in plant-based yogurts by blending complementary plant proteins and providing practical guidance for developing high-quality dairy alternatives.