Upcycling of Soy Whey with Ischnoderma benzoinum toward Production of Bioflavors and Mycoprotein

Abstract

Soy whey is becoming a worldwide issue as a liquid waste stream that is often discarded after tofu, soy protein, and soy-based dairy alternative manufacturing. This study established a model to produce a bioflavor and mycoprotein using fermentation of soy whey by a basidiomycete Ischnoderma benzoinum. Under the dedicated control of a fermentation system, an intense almond-like and sweetish aroma was perceived by a trained sensory panel (n = 10) after fermentation of pure soy whey within 20 h. By application of direct immersion–stir bar sorptive extraction combined with gas chromatography–mass spectrometry–olfactometry (DI-SBSE-GC–MS–O), around 1.0 mg/L benzaldehyde and 1.1 mg/L 4-methoxybenzaldehyde imparting a pleasant almond-like odor note were determined in the fermented soy whey with I. benzoinum. Concurrently, a certain of amount of the dry mass of I. benzoinum was accumulated with 73.2 mg/g crude protein and seven essential amino acids.

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

“…4-Methoxybenzaldehyde has been detected in the broth of edible mushroom by liquid fermentation using Ischnoderma resinosum, and it has been considered as a key odorant for the fermentation product, and the formation pathway of 4-methoxybenzaldehyde has been verified by via isotope tracer method. , Research has shown that the content of 4-methoxybenzaldehyde increased significantly during fermentation of bioflavors and mycoprotein by Ischnoderma benzoinum . Thus, we speculate that 4-methoxybenzaldehyde may be the metabolite from fungal fermentation.…”

“…25,26 Research has shown that the content of 4methoxybenzaldehyde increased significantly during fermentation of bioflavors and mycoprotein by Ischnoderma benzoinum. 31 Thus, we speculate that 4-methoxybenzaldehyde may be the metabolite from fungal fermentation. In fact, a variety of benzaldehyde derivatives including 4-methoxybenzaldehyde can be produced by fermentation via E. cristatum, and they show an anti-inflammatory activity.…”

“…In this work, 4-methoxybenzaldehyde was first screened as a key odorant in tea infusion. 4-Methoxybenzaldehyde was similarly detected in the fermentation broths of fungi pretreated by SAFE and stir bar sorptive extraction. ,, Thus, aroma characteristics of the fermented tea are worthy of being studied further by the combination of multiple extraction methods, which might give more complete and comprehensive information.…”

Bioflavour 2022 - Biotechnology of Flavours, Fragrances, and Functional Ingredients

“…Concurrently, I. benzoinum biomass accumulated, which contained 73.2 mg/g of crude protein. 2 Coffee is a popular beverage around the world. The postharvest treatment of coffee beans is of great importance for the quality from a sensory point of view.…”

“…Under the optimized fermentation conditions, an intense almond-like and sweetish aroma, shaped especially by benzaldehyde and 4-methoxybenzaldehyde (anisaldehyde), was produced in submerged cultures of the fungus. Concurrently, I. benzoinum biomass accumulated, which contained 73.2 mg/g of crude protein …”