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Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha
Plant-based milk is considered a healthy and environmentally sustainable option. However, due to the low protein content of most plant-based milk and the difficulty of gaining flavor acceptance by consumers, its production scale is usually limited. Soy milk is a kind of food with comprehensive nutri...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956076/ https://www.ncbi.nlm.nih.gov/pubmed/36832959 http://dx.doi.org/10.3390/foods12040884 |
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author | Peng, Xinhui Yue, Qiang Chi, Qianqi Liu, Yanwei Tian, Tian Dai, Shicheng Yu, Aihua Wang, Shaodong Wang, Huan Tong, Xiaohong Jiang, Lianzhou |
author_facet | Peng, Xinhui Yue, Qiang Chi, Qianqi Liu, Yanwei Tian, Tian Dai, Shicheng Yu, Aihua Wang, Shaodong Wang, Huan Tong, Xiaohong Jiang, Lianzhou |
author_sort | Peng, Xinhui |
collection | PubMed |
description | Plant-based milk is considered a healthy and environmentally sustainable option. However, due to the low protein content of most plant-based milk and the difficulty of gaining flavor acceptance by consumers, its production scale is usually limited. Soy milk is a kind of food with comprehensive nutrition and high protein content. In addition, kombucha is naturally fermented by acetic acid bacteria (AAB), yeast, lactic acid bacteria (LAB), and other microorganisms, and the microorganisms in its system can improve the flavor characteristics of food. In the present study, LAB (commercially purchased) and kombucha were used as fermenting agents for soybean, which was used as a raw material to produce soy milk. A variety of characterization methods were used to study the relationship between the microbial composition and flavor regularity of soy milk produced with different proportions of fermenting agents and different fermentation times. In soy milk produced at 32 °C with a mass ratio of LAB to kombucha of 1:1 and a fermentation time of 42 h, the concentrations of LAB, yeast, and acetic acid bacteria in the milk were optimal at 7.48, 6.68, and 6.83 log CFU/mL, respectively. In fermented soy milk produced with kombucha and LAB, the dominant bacterial genera were Lactobacillus (41.58%) and Acetobacter (42.39%), while the dominant fungal genera were Zygosaccharomyces (38.89%) and Saccharomyces (35.86%). After 42 h, the content of hexanol in the fermentation system of kombucha and LAB decreased from 30.16% to 8.74%, while flavor substances such as 2,5-dimethylbenzaldehyde and linalool were produced. Soy milk fermented with kombucha offers the opportunity to explore the mechanisms associated with flavor formation in multi-strain co-fermentation systems and to develop commercial plant-based fermentation products. |
format | Online Article Text |
id | pubmed-9956076 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99560762023-02-25 Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha Peng, Xinhui Yue, Qiang Chi, Qianqi Liu, Yanwei Tian, Tian Dai, Shicheng Yu, Aihua Wang, Shaodong Wang, Huan Tong, Xiaohong Jiang, Lianzhou Foods Article Plant-based milk is considered a healthy and environmentally sustainable option. However, due to the low protein content of most plant-based milk and the difficulty of gaining flavor acceptance by consumers, its production scale is usually limited. Soy milk is a kind of food with comprehensive nutrition and high protein content. In addition, kombucha is naturally fermented by acetic acid bacteria (AAB), yeast, lactic acid bacteria (LAB), and other microorganisms, and the microorganisms in its system can improve the flavor characteristics of food. In the present study, LAB (commercially purchased) and kombucha were used as fermenting agents for soybean, which was used as a raw material to produce soy milk. A variety of characterization methods were used to study the relationship between the microbial composition and flavor regularity of soy milk produced with different proportions of fermenting agents and different fermentation times. In soy milk produced at 32 °C with a mass ratio of LAB to kombucha of 1:1 and a fermentation time of 42 h, the concentrations of LAB, yeast, and acetic acid bacteria in the milk were optimal at 7.48, 6.68, and 6.83 log CFU/mL, respectively. In fermented soy milk produced with kombucha and LAB, the dominant bacterial genera were Lactobacillus (41.58%) and Acetobacter (42.39%), while the dominant fungal genera were Zygosaccharomyces (38.89%) and Saccharomyces (35.86%). After 42 h, the content of hexanol in the fermentation system of kombucha and LAB decreased from 30.16% to 8.74%, while flavor substances such as 2,5-dimethylbenzaldehyde and linalool were produced. Soy milk fermented with kombucha offers the opportunity to explore the mechanisms associated with flavor formation in multi-strain co-fermentation systems and to develop commercial plant-based fermentation products. MDPI 2023-02-18 /pmc/articles/PMC9956076/ /pubmed/36832959 http://dx.doi.org/10.3390/foods12040884 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Peng, Xinhui Yue, Qiang Chi, Qianqi Liu, Yanwei Tian, Tian Dai, Shicheng Yu, Aihua Wang, Shaodong Wang, Huan Tong, Xiaohong Jiang, Lianzhou Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha |
title | Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha |
title_full | Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha |
title_fullStr | Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha |
title_full_unstemmed | Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha |
title_short | Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha |
title_sort | microbial diversity and flavor regularity of soy milk fermented using kombucha |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956076/ https://www.ncbi.nlm.nih.gov/pubmed/36832959 http://dx.doi.org/10.3390/foods12040884 |
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