Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum

Guo, Qingyan; Peng, Jiabao; Zhao, Jingjing; Yue, Jiaxin; Huang, Yukun; Shao, Bing

doi:10.1016/j.lwt.2024.116009

Cited by 2 publications

(1 citation statement)

References 47 publications

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“…1, it could be observed that during the fermentation process, the color of SBM deepened with increasing fermentation time. Alcohols, esters, and acids were the main avor compounds during SSF (Guo et al, 2024). In the early stage of fermentation, there was a sour-sweet smell, while in the later stage, there was an ammonia odor.…”

Section: The Apparent Characteristics Of Fsbm and The Extracted Soybe...mentioning

confidence: 99%

A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation

Zhu,

Liu,

et al. 2024

Preprint

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This study proposed a novel extraction method for soy protein isolate (SPI), which involved solid-state fermentation of high-temperature soybean meal. The proteinases secreted by microorganisms acted on the high-temperature soybean meal, making the SPI easier to extract. The study concludes that Bacillus amyloliquefaciens subsp. plantarum CICC 10265 could be used for solid-state fermentation of soybean meal, and the fermentation effect was good, with a yield of 41.91% for SPI. Compared to the direct extraction of SPI from high-temperature soybean meal, the yield had increased by 130.19%. Meanwhile, we also conducted research on the losses during the SPI extraction process. Through experiments, the study identified the patterns of protease activity changes and microbial colony growth during solid-state fermentation of soybean meal by Bacillus amyloliquefaciens subsp. plantarum CICC 10265. It was concluded that extracting SPI after 8 hours of fermentation is more suitable. The experimental results indicated that the total amino acid content of SPI extracted from fermented soybean meal was 2.1% higher compared to SPI extracted from low-temperature soybean meal.

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Section: The Apparent Characteristics Of Fsbm and The Extracted Soybe...mentioning

confidence: 99%

A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation

Zhu,

Liu,

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation

Zhu,

Liu,

et al. 2024

International Journal of Biological Macromolecules

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Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum

Cited by 2 publications

References 47 publications

A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation

A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation

A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation

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