کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5740588 | 1616521 | 2017 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Soy whey is a liquid waste stream generated from tofu and soy protein manufacturing, and is commonly disposed of into the drainage system in food industry. Instead of disposing of soy whey as a waste, it could be used to produce alcoholic beverages. This study investigated the feasibility of converting soy whey into soy alcoholic beverage using four commercial Saccharomyces cerevisiae strains as a zero-waste approach to tackle the soy whey disposal issue. The four Saccharomyces yeasts grew by approximately 2 log CFU/mL and produced approximately 7-8% (v/v) of ethanol. Isoflavone glucosides were hydrolyzed and transformed into isoflavone aglycones, increasing the antioxidant capacity. New aroma-active volatiles, especially esters and higher alcohols, were produced and imparted fruity and floral notes to the soy alcoholic beverage. Therefore, alcoholic fermentation would serve as a solution toward zero-waste manufacturing by biotransforming soy whey into a world's first novel functional alcoholic beverage naturally enriched with free isoflavones.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 262, 4 December 2017, Pages 14-22
Journal: International Journal of Food Microbiology - Volume 262, 4 December 2017, Pages 14-22
نویسندگان
Jian-Yong Chua, Yuyun Lu, Shao-Quan Liu,