کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4366155 1616548 2016 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica
چکیده انگلیسی


• Okara (soybean residue) was fermented with yeast Yarrowia lipolytica.
• Fermentation increased the amounts of free amino acids and succinate.
• Antioxidant capacity was enhanced after fermentation.
• Fermentation eliminated the grassy off-odour and resulted in a cheese-like odour.
• Yarrowia-fermented okara can be a more nutritious, savoury food product.

Okara, or soybean residue, is a soy food processing by-product from the manufacture of soymilk and soybean curd (tofu). In this study, solid-state fermentation of okara was conducted over 5 days using yeast Yarrowia lipolytica, and the changes in proximate composition, antioxidant capacity, non-volatiles and volatiles were investigated. Yeast metabolism of okara significantly increased the amounts of lipid, succinate and free amino acids and enhanced the antioxidant capacity. In particular, there was a marked increase in important umami tastants after fermentation, with 3-fold increase in succinate and a 20-fold increase in glutamate. The final fermented okara contained 3.37 g succinate and 335 mg glutamate/100 g dry matter. Aldehydes and their derived acids in the fresh okara were catabolised by Y. lipolytica mainly to methyl ketones, leading to a reduced grassy off-odour and a slightly pungent, musty and cheese-like odour in the fermented okara. Amino acid-derived volatiles, such as 3-methylbutanal and 2-phenylethanol, were also produced. Overall, the okara fermented by Y. lipolytica had a greater amount of umami-tasting substances, a cheese-like odour, improved digestibility and enhanced antioxidant capacity. These changes highlight the potential of Yarrowia-fermented okara as a more nutritious, savoury food product or ingredient. Y. lipolytica was thus demonstrated to be suitable for the biovalorisation of this soy food processing by-product.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 235, 17 October 2016, Pages 1–9
نویسندگان
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