Reduction of Levels of Volatile Components Associated with the “Beany” Flavor in Soymilk by Lactobacilli and Streptococci

Abstract

Lactobacillus casei Lactobacillus casei Lactobacillus casei Lactobacillus casei Lactobacillus casei E5 significantly lowered the level of acetaldehyde. Of the cultures tested, E5 significantly lowered the level of acetaldehyde. Of the cultures tested, E5 significantly lowered the level of acetaldehyde. Of the cultures tested, E5 significantly lowered the level of acetaldehyde. Of the cultures tested, E5 significantly lowered the level of acetaldehyde. Of the cultures tested, L. acidophilus L. acidophilus L. acidophilus L. acidophilus L. acidophilus L1 offered L1 offered L1 offered L1 offeredL1 offered the best potential for producing fermented soymilk with an improved volatile profile. the best potential for producing fermented soymilk with an improved volatile profile. the best potential for producing fermented soymilk with an improved volatile profile. the best potential for producing fermented soymilk with an improved volatile profile. the best potential for producing fermented soymilk with an improved volatile profile.

Fermentation of soymilk by yoghurt and bifidobacteria strains

“…In this study, milk fermented only by the yoghurt culture contained 5.63 ± 0.36 mg/kg of acetaldehyde while in soymilk yoghurt 3.84 ± 0.30 mg/kg of acetaldehyde was found. This is consistent with the results of Blagden et al (2005) who detected acetaldehyde content of 1.4-3.5 mg/kg in a soy product fermented by S. thermophilus after 12 h incubation at 37°C. The production of acetaldehyde by bifidobacteria is also possible.…”

Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

“…This literature shows that for pure cultures, strain selection is essential to obtain adequate acidification rates. Even then, with pure probiotic cultures, fermentation times required to attain a pH below 4.5 are typically 10 h or more at 37°C (Angeles & Marth, 1971;Blagden & Gilliland, 2005;Chien et al, 2006;Garro, De Valdez, & De Giori, 2004;Murti, Lamberet, Bouillanne, Desmazeaud, & Landon, 1993;Kamaly, 1997;LeBlanc et al, 2004). Industrially, short fermentation times are preferable in order to increase plant output as well as reduce unwanted contaminating microorganisms.…”

“…Soy is an excellent candidate for such products (De Valdez & Giori, 1993). A first benefit of soy beverage fermentation is the reduction of its ''beany" flavour (Blagden & Gilliland, 2005;Desai, Small, McGill, & Shah, 2002;Stern, Hesseltine, Wang, & Konishi, 1977). Soy is also considered a good substrate for functional foods since fermentation by probiotics has the potential to (1) reduce the levels of some carbohydrates which can be responsible for gas production in the intestinal system, (2) increase free isoflavone levels (Chien, Huang, & Chou, 2006;Wei, Chen, & Chen, 2007) and (3) favour desirable changes in bacterial populations in the gastrointestinal tract (Benno, Endo, Shiragami, Samaya, & Mitsuoka, 1987;Bouhnik et al, 2004).…”

Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

“…A masking or a modification of the off-flavour, at least on the short term, was achieved by either fermentation with Lactobacillus or Streptococcus strains, or by using soybean cultivars lacking lipoxygenase isozymes. n-Hexanal, a lipoxygenase derived degradation product of linoleic acid, was identified as a key off-flavour compound in legume products (Blagden & Gilliland, 2005;Boatright & Lei, 1999;Kobayashi, Tsuda, Hirata, Kubota, & Kitamura, 1995;Rackis, Sessa, & Honig, 1979).…”