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Plant\u2010based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant\u2010based diet. Nevertheless, plant\u2010based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean\u2010like flavor compared to dairy products. In addition, most plant\u2010based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant\u2010based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant\u2010based dairy analogues is to mimic familiar dairy\u2010like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant\u2010based dairy analogues through the selection of special microbial cultures and formulations.<\/jats:p>","DOI":"10.1111\/1541-4337.13402","type":"journal-article","created":{"date-parts":[[2024,7,19]],"date-time":"2024-07-19T00:34:59Z","timestamp":1721349299000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":82,"title":["The role of fermentation with lactic acid bacteria in quality and health effects of plant\u2010based dairy analogues"],"prefix":"10.1111","volume":"23","author":[{"given":"Erenay","family":"Erem","sequence":"first","affiliation":[{"name":"Department of Food Engineering Istanbul Technical University  Istanbul T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2068-0336","authenticated-orcid":false,"given":"Meral","family":"Kilic\u2010Akyilmaz","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Istanbul Technical University  Istanbul T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,7,18]]},"reference":[{"issue":"2","key":"e_1_2_8_2_1","first-page":"68","article-title":"Effect of processing on nutritional value of rice (Oryza sativa)","volume":"6","author":"Abbas A.","year":"2011","journal-title":"World Journal of Medical Sciences"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/agronomy10010024"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2020.e04974"},{"issue":"2","key":"e_1_2_8_5_1","first-page":"153","article-title":"Fatty acid composition and mineral contents of pea genotype seeds","volume":"38","author":"Ada R.","year":"2019","journal-title":"Iranian Journal of Chemistry and Chemical Engineering (IJCCE)"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130\u2010005\u20106840\u20102"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.112508"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161\u2010022\u201002317\u2010z"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10020293"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation8060267"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.micpath.2019.103677"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-006-1228-5"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.114531"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/S00217\u2010005\u20100068\u20100"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1079\/PNS2002222"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.07.066"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2011.621169"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCHEM.2020.127972"},{"issue":"2","key":"e_1_2_8_19_1","first-page":"8","article-title":"Quantification of protein and amino acid composition in some oilseeds","volume":"2","author":"Arowora K. 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