Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

Abstract

Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 10 8 -10 9 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The 'brie' and 'blue' cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

“…Additionally, there are indications for a reduction in the allergic potential of fermented food products and ingredients from legumes such as soy protein isolates ( Chen et al., 2020 ; Meinlschmidt et al, 2016b ; Zhou et al., 2013 ). Peas are known for their low allergenic potential; however, Sanchez-Monge et al.…”

Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

“…High survivability of LAB as well as yeast was observed in previous studies using FOC to produce kefir-like beverage [ 32 ] and yogurt-like plant milk [ 38 ]. Additionally, Chen et al [ 14 ] reported high survivability of LAB in cashew cheese-analogues. P. camemberti is strictly aerobic, therefore it grows only on the cheese surface [ 50 ].…”

“…Fermentation is one of the oldest food technology applications. Fermented products are the result of the metabolic activity of a complex microbiota, consisting of the naturally occurring indigenous microorganisms, and/or selected microorganisms such as bacteria, molds and yeasts which inoculated as starter cultures [ 1 , 11 , 14 ]. Among fermented foods, fermented products from either dairy or non-dairy origin play an important role in the human diet around the world [ 5 ].…”

“…“Cheese-like” products made from soy (such as tofu) or nuts are one of the most popular vegan products. The “nut vegan cheeses” are made from peanuts, cashews, macadamias, almonds, or other nuts by soaking and grinding with water in some cases followed by fermentation [ 2 , 14 , 18 , 19 , 20 ]. However some other plant sources such as rice flour [ 21 ], apricot pulp [ 22 ] and sweet corn extract [ 23 ] have been also considered.…”

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

“…Chen et al . ( 2020 ) developed a cashew‐based cheese and analysed the microbial and nutritional content but did not describe the sensory perception or textural qualities. Oyeyinka et al .…”