Effects of Single and Mixed Fermentation on Flavor , Composition , and Antioxidant Activity of Soybean Whey

Authors

Taotao WEI, School of Liquor and Food Engineering , Guizhou University , Guiyang 550025 , China ;Guizhou Xijiu Investment Holding Group Co ., Ltd ., Zunyi 564662 , China
Qian CHEN, Guizhou Xijiu Investment Holding Group Co ., Ltd ., Zunyi 564662 , China
Xiangjie TAO, School of Liquor and Food Engineering , Guizhou University , Guiyang 550025 , China
Bin TANG, Zuming Bean Products Corporation , Qiannan Bouyei and Miao Autonomous Prefecture 551299 , China
Fusheng REN, Zuming Bean Products Corporation , Qiannan Bouyei and Miao Autonomous Prefecture 551299 , China
Ping HU, School of Liquor and Food Engineering , Guizhou University , Guiyang 550025 , ChinaFollow

Corresponding Author(s)

胡萍（1970—），女，博士，教授，博士研究生导师，主要从事益生菌发酵与特色食品开发研究。E-mail：phu1@gzu.edu.cn

Abstract

[Objective ] This study aims to explore the impacts of single strain fermentation and mixed fermentation on the flavor,composition,and antioxidant activity of soybean whey.[Method ] Gas chromatography-ion mobility spectrometry (GC-IMS ) was coupled with E-nose and high-performance liquid chromatography (HPLC ) to a nalyze the flavor and function of soybean whey fermented by the single and mixed strains.[Result ] Compared with single-strain fermentation by Limosilactobacillus fermentum HJS- 1 or Kluyveromyces marxianus HJS- 2,mixed fermentation (Limosilactobacillus fermentum HJS- 1 + Kluyveromyces marxianus HJS- 2) effectively improved the levels of functional substances and antioxidant activity of soybean whey.Compared with non-fermented soybean whey,mixed fermentation increased the mass concentrations of soy isoflavones and organic acids in soybean whey by 65.53% and 182.39%,respectively.Moreover,mixed fermentation increased the proportions of sweet-taste amino acids and aromatic amino acids by 49% and 9%,while reducing the proportions of umami/sour-taste amino acids and bitter-taste amino acids by 16% and 42%,respectively.The ABTS+,hydroxyl,and DPPH free radical clearance rates of the soybean whey after 36 h of mixed fermentation reached (20.95±0.07)%,(9.08±0.07)%,and (37.62±0.21)%,respectively.A total of 53 volatile flavor compounds in the fermented soybean whey were identified by GC-IMS,mainly including esters,aldehydes,alcohols,and acids.Large amounts of esters such as isobutyl acetate and ethyl acetate existed in the soybean whey after mixed fermentation,which removed the beany flavor of soybean whey.[Conclusion ] Mixe d fermentation can effectively improve the flavor quality and antioxidant activity of soybean whey.

Publication Date

12-15-2025

First Page

95

Last Page

106

DOI

10.12441/spyswjs.20241217001

Recommended Citation

WEI, Taotao; CHEN, Qian; TAO, Xiangjie; TANG, Bin; REN, Fusheng; and HU, Ping (2025) "Effects of Single and Mixed Fermentation on Flavor , Composition , and Antioxidant Activity of Soybean Whey," Journal of Food Science and Biotechnology: Vol. 44: Iss. 12, Article 10.
DOI: 10.12441/spyswjs.20241217001
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss12/10

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