Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus

Hu, Yang; Piao, Chunhong; Chen, Yue; Zhou, Yanan; Wang, Dan; Yu, Hansong; Xu, Baojun

doi:10.1016/j.fbio.2019.100439

Cited by 45 publications

(29 citation statements)

References 46 publications

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“…There is a lack of information in the literature about the impact of yeasts on the improvement of the sensory characteristics of pea proteins. However, one recent study revealed a significant decrease in the beany odor using analytical methods after the fermentation of soybean residue, okara, by K. marxianus [31].…”

Section: Modification Of the Sensory Perception In The Presence Of Yementioning

confidence: 99%

“…As for the two other alcohols, they could have been produced by the reduction of hexanal and octanal through the action of alcohol dehydrogenase activities. It was previously suggested that fermentation of soybean residue by K. lactis drastically decreased the amount of hexanal to trace levels, with a corresponding increase in hexanoic acid and/or hexanol [25][26][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44]. The products with yeasts were perceived as being less "leguminous plant and green flavor/vegetal" than the products with VEGE; it is possible that the concentrations of 2-methylpropanal, 1-hexanol, and 1-octanol could be under their perception threshold.…”

Section: Degradation Of Off-flavor Molecules In the Fermented Samplesmentioning

confidence: 99%

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Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Youssef¹,

Bonnarme

Fraud³

et al. 2020

Foods

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Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome this problem, fermentation is used as a lever to reduce off-flavors. A starter culture of lactic acid bacteria (LAB) was tested in a 4% pea protein solution with one of the following yeasts: Kluyveromyces lactis, Kluyveromyces marxianus, or Torulaspora delbrueckii. The fermented samples were evaluated by a sensory panel. Non-fermented and fermented matrices were analyzed by gas chromatography coupled with mass spectrometry to identify and quantify the volatile compounds. The sensory evaluation showed a significant reduction in the green/leguminous attributes of pea proteins and the generation of new descriptors in the presence of yeasts. Compared to the non-fermented matrix, fermentations with LAB or LAB and yeasts led to the degradation of many off-flavor compounds. Moreover, the presence of yeasts triggered the generation of esters. Thus, fermentation by a co-culture of LAB and yeasts can be used as a powerful tool for the improvement of the sensory perception of a pea protein-based product.

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Section: Modification Of the Sensory Perception In The Presence Of Yementioning

confidence: 99%

Section: Degradation Of Off-flavor Molecules In the Fermented Samplesmentioning

confidence: 99%

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Youssef¹,

Bonnarme

Fraud³

et al. 2020

Foods

View full text Add to dashboard Cite

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“…In our previous study, the nutritional values and processing characteristics of K. marxianus fermented okara was significantly improved (Hu et al 2019), which may be related to the induction of b-glucosidase (Su et al 2018), but it was not clear. Many reports have shown that fibrous substances can induce the production of b-glucosidase (Rajoka et al 2004;Seidle and Huber 2005;Baffi et al 2011), so okara may be a well considerable inducer for bglucosidase.…”

Section: Introductionmentioning

confidence: 88%

Production of β-glucosidase from okara fermentation using Kluyveromyces marxianus

Cui

et al. 2020

J Food Sci Technol

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The effective utilization of okara (soybean residue) has become a considerable challenge in recent years. In this paper, the potential advantages of b-glucosidase production from okara fermented by Kluyveromyces marxianus were evaluated and the properties of the bglucosidase were also characterized. The results showed that okara can significantly induce the production of bglucosidase from K. marxianus. The b-glucosidase activity was up to 4.5 U/mg under optimized fermentation conditions. The optimal parameters were as follows: fermentation temperature 35°C, cultivation time 98 h, inoculum concentration 10%, and 30 g/L of okara. After two steps of purification using ammonium sulfate precipitation and Sephadex G-75 column chromatography, the activity of b-glucosidase was 71.4 U/mg. The native enzyme was an approximately 66 kDa dimer consisting of two different subunits (22 and 44 kDa). The kinetic parameters of the K. marxianus b-glucosidase, using pNPG as substrate, were V max 8.34 lmol min -1 mg -1 and K m 7.42 mM. The b-glucosidase showed high thermostability and acid-alkali tolerance as well as low inhibition by DMSO (10-50%). In conclusion, this study supports the notion that okara fermentation by K. marxianus could be a useful process to produce b-glucosidase.

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“…However, it is normally used as fertilizers or is landfilled, animal feed, or discarded as waste due to its high susceptibility to spoilage, extra cost of production, undesirable flavor, and grittiness in texture attributes, which are all caused by its high moisture content. Its valorization will be essential, to aid in utilizing the untapped precious nutrients as well as serving to eliminate the socio-environmental and economic problems caused by this waste disposal [ 13 , 14 , 15 , 16 ]. Moreover, most of the valorization research on okara focused more on physical attributes rather than the possible health attributes [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

et al. 2021

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Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean seeds remaining after extraction of the aqueous fraction during the production of tofu and soymilk, and is generally considered a waste product. It is packed with a significant number of proteins, isoflavones, soluble and insoluble fibers, soyasaponins, and other mineral elements, which are all attributed with health merits. With the increasing production of soy beverages, huge quantities of this by-product are produced annually, which poses significant disposal problems and financial issues for producers. Extensive studies have been done on the biological activities, nutritional values, and chemical composition of okara as well as its potential utilization. Owing to its peculiar rich fiber composition and low cost of production, okara might be potentially useful in the food industry as a functional ingredient or good raw material and could be used as a dietary supplement to prevent varied ailments such as prevention of diabetes, hyperlipidemia, obesity, as well as to stimulate the growth of intestinal microbes and production of microbe-derived metabolites (xenometabolites), since gut dysbiosis (imbalanced microbiota) has been implicated in the progression of several complex diseases. This review seeks to compile scientific research on the bioactive compounds in soybean residue (okara) and discuss the possible prebiotic impact of this fiber-rich residue as a functional diet on eubiosis/dysbiosis condition of the gut, as well as the consequential influence on liver and kidney functions, to facilitate a detailed knowledge base for further exploration, implementation, and development.

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Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus

Cited by 45 publications

References 46 publications

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Production of β-glucosidase from okara fermentation using Kluyveromyces marxianus

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

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