Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (_Camelina sativa_ L.) Seed Press Cake  
[PERSON]  
1 Center of Bioimmbollisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland;  
[PERSON]_ADDRESS][PERSON]  
2 Department of Diagnostic Immunology, Chair of Microbiology, Immunology and Laboratory Medicine, Pomeranian Medical University in Szczecin, Powsantow Wielkopolskich 72, 70-111 Szczecin, Poland;  
[PERSON]L_ADDRESS]PERSON]  
1 Center of Bioimmbollisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland;  
[PERSON]_ADDRESS]###### Abstract  
Plant-based fermented beverages are growing in popularity due to the rise in vegetarianism, health trends and ethical concerns. In this study, camelina (_Camelina sativa_ L.) seed press cake (CPC, 15% and 20% \(w/w\)) was fermented using yogurt starter culture. The physicochemical properties of the samples, including pH, total acidity, color, viscosity, texture and rheological properties were investigated. Moreover, the lactic acid bacteria (LAB) viability, bioactive compounds and antioxidant activity were determined. During fermentation and 28-day refrigerated storage, the samples achieved a mean viable bacterial count of at least \(10^{10}\) CFU/g, which is higher than the recommended bacteria level for traditional dairy yogurt (\(10^{6}\) CFU/g). A significant acidification, consumption of reducing sugars, increase in free amino acids and polyphenics was observed. In addition, CPC-based fermented samples showed good antioxidant potential. Textural and rheological characteristics were similar to dairy yogurt. Moreover, fermentation improved the sensory attributes of CPC, meeting consumers' acceptance criteria. Thus, the study indicated that fermentation had a marked effect on the physicochemical, microbiological and functional properties of CPC. Therefore, the fermented CPC-based beverage has the potential to be a valid, value-added and novel alternative to dairy-based yogurt. c 2022119 January 20  
lactic acid bacteria (LAB) are responsible for the yogourt formation via milk fermentation. _Lactobacillus delbrueckii_ subsp. _bulgaricus_ and _Streptococcus thermophilus_ are mainly used to obtain a favorable taste and aroma. In addition to sensory qualities, an adequate LAB content is also important. It is widely accepted that to maintain its functionality, the LAB content should not be lower than 10\({}^{6}\) CFU/g or mL of the product [6]. Therefore, when developing plant-based dairy alternatives, it is very important to find matrices that can provide a good habitat for the bacteria. At present, cold-pressed oils are the most popular vegetable fats consumed in Poland because of their health-promoting activities [1]. _Camelina sativa_ L., (also known as \"false flax\") is one of the oldest crops from the _Brassicaceae_ family (used for oil production for 3000 years [1; 7; 8; 9]. It receives attention for its oil, rich in beneficial \(\omega\)-3 (linolenic acid) and \(\omega\)-6 (linoleic acid) fatty acids [1; 3; 7; 10; 11; 12]. For instance, in Poland amelina oil is used as a food supplement, registered under the name \"Olej rydzowy tradycyiny\" as a Traditional Speciality Guaranteed product in the European Union and the United Kingdom [1; 13; 14]. Camelina is an oil plant native to northern Europe and central Asia; however, it is mainly cultivated in Western Europe (Poland, Ukraine), Canada and the US [9]. Currently, the area of amelina cultivation has increased both in Europe and North America [9]. Residues from the oil industry can be used as co-products for high value-added products, food additives or supplements [2]. Camelina oil pressing also yields high value press cake (CPC--camelina press cake) with low residual oil content (5-15%).