Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara

Vong, Weng Chan; Hua, Xin Yi; Liu, Shao-Quan

doi:10.1016/j.lwt.2017.12.050

Cited by 87 publications

(54 citation statements)

References 37 publications

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“…This result is in line with the findings of other researchers in which fermentation increased the total phenolic and flavonoid contents of soybean products (Sakthivelu et al, 2008;Xiao et al, 2014). Increase in total phenolic and flavonoid content in fermented soybean product has been shown to strongly correlate with increased antioxidant activity (Vong et al, 2018). The concentrations of isoflavone glucosides (daidzin, glycitin and genistin) decreased while the isoflavone aglycones (daidzein, glycitein and genistein) quantified from pure isoflavones standard curves increased in the beverages after the fermentation with water kefir microbiota with the WKFS-B beverage having the highest concentration of total isoflavone aglycones ( Table 1).…”

Section: Resultssupporting

confidence: 92%

“…The increased concentrations of the phenolic acids in the fermented beverages indicate increases cleavage activity of the water kefir β‐glycosidase enzyme especially, in the WKFS‐B beverage. This is similar to the report of Vong et al () in which microbial fermentation of okara (a soybean product) increased its phenolic acid content.…”

Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

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Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

Azi

Rasheed

et al. 2019

Int J of Food Sci Tech

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Summary Water kefir microbiota was used to develop novel soy whey‐based beverages that have antioxidant activity. In the present study, comparative phenolics, antioxidant and metagenomic composition of the soy whey beverages fermented using three different water kefir microbiota, named WKFS‐A, WKFS‐B and WKFS‐C were investigated. WKFS‐B beverage had the highest concentrations of isoflavone aglycones (208.73 ± 2.78 mg L−1) and phenolic acids (132.33 ± 3.41 mg L−1) compared with WKFS‐A (193.88 ± 1.15 mg L−1) and (91.73 ± 2.34 mg L−1) and WKFS‐C (160.63 ± 1.76 mg L−1) and (97.13 ± 2.63 mg L−1), respectively. The WKFS‐B also showed higher DPPH and ABTS radical scavenging activity and ferric reducing antioxidant power compared with WKFS‐A and WKFS‐C beverages. Microbial species diversity index analysis showed that a higher concentration of isoflavone aglycones, phenolic acids and increased antioxidant activity in the WKFS‐B beverage correlates with the higher relative abundance of Lactobacillus genus. This study thus revealed that Lactobacillus dominated water kefir microbiota produces soy whey beverages with high phenolic acids, isoflavone aglycones and antioxidant activity.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

Azi

Rasheed

et al. 2019

Int J of Food Sci Tech

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“…During fermentation, although pH values changed a little with packaging materials, they increased significantly (p>0.05) with time to over 7 after 60 hrs (Table 1). Indeed, it's well known that fermentation also causes changes in some organic acids such as acetic acid, oxalic acid, citric acid and succinic acid, which will influence the pH, as observed on soybean fermentation using R.oligosporus starter (Vong et al, 2018) or Rhizopus starter (Moa et al, 2013).…”

Section: Phmentioning

confidence: 99%

Physicochemical characterization of jack bean (Canavalia ensiformis) tempeh

Ningrum¹,

Anggrahini²,

Setyaningsih³

et al. 2018

Food Res.

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The objective of our research was to investigate the properties of jack bean tempeh during fermentation with two different packaging types, banana leaves and LDPE (Low-Density Poly Ethylene) Plastic. After 24 hrs mycelia of Rhizopushasnot been formed, but it fully formed after 36 hrs fermentation for all formulated tempeh with two different packaging. The mycelia started the change to form brownish colour after 36 hrs of fermentation. Solid state fermentation (SSF) for 0, 24, 36, 48 and 60 h showed influence in different parameter e.g. total protein, the colour parameter (L, a, b, C, Hue, and ΔE) and pH during fermentation (p<0.05). Optimum condition of tempeh was chosen after 36 hrs fermentation that showed the influence of different packaging type to the lipid content and antioxidant activity (p<0.05), but no significant different to the water content, ash content, protein content, dietary fiber content and carbohydrate by the different content of tempeh (p>0.05). In the present research work, we demonstrated that different fermentation time and packaging will give influence to several physiochemical characteristics including total soluble protein, colour, and pH.

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“…Most of the goals are to enhance okara's antioxidant properties, flavour properties, protein digestibility, production of antibiotic, etc. (Guan et al, 2016;Dhno et al, 1996;Vong et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi

et al. 2020

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The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara protein that yielded antioxidative amino acids and peptides, as well as the release of isoflavones-derived components. Fermentation of okara with R. oligosporus with 1.04×10-3 g DCW /g okara as initial concentration, water activity of 0.931 was found to yield the highest antioxidant strength. Whereas for A. Oryzae, 1.6×10-3 g DCW /g okara was optimum as the initial concentration with water activity of 0.913. With these optimum conditions, solid-state fermentation of okara could enhance the antioxidant activity up to 2.6-and 5.5-fold, respectively for R. oligosporus and A. oryzae. Besides having an enhanced antioxidant activity, the fermented okara also had higher protein content, amino nitrogen content, and protein digestibility.

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Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara

Cited by 87 publications

References 37 publications

Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

Physicochemical characterization of jack bean (Canavalia ensiformis) tempeh

Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi

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