Co-fermentation of okara with Kluyveromyces marxianus and Lactobacillus plantarum and its application in Chinese steamed bread

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-04-15 DOI:10.1016/j.lwt.2025.117794

Yang Yang , Xiaojuan Tang , Hong Li , Xiangna Lin , Weiwei Wu , Shan He , Yun-Guo Liu

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引用次数: 0

Abstract

In this study, okara was fermented by Lactobacillus plantarum and Kluyveromyces marxianus with single and mixed strains, and the changes in main nutrients and free amino acids before and after fermentation were investigated. Gas-phase ion mobility spectrometry (GC-IMS) was used to examine volatile compound alterations in fermented okara. The impact of fermented okara on Chinese steamed bread (CSB) quality was then assessed. Results showed a rise in soluble dietary fiber in co-fermented okara from 4.2 % to 7.8 %. GC-IMS identified 65 volatile compounds in four fermented okara sourdough samples, with 46 compounds qualitatively confirmed. Aldehyde levels like hexanal and valeraldehyde significantly decreased post-fermentation. CSB formulations substituting wheat flour with 5 %, 10 %, and 15 % okara exhibited decreased specific volume, increased hardness and chewiness, and slight changes in cohesiveness and springiness. Sensory evaluation results indicated that the flavor, appearance, color, internal structure, and texture of CSB made with fermented okara were superior to those of the unfermented group. Co-fermented okara sourdough improved the quality and sensory attributes of okara CSB. Therefore, this study proposes a method for the redevelopment and utilization of okara.

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与马氏克鲁维菌和植物乳杆菌共发酵山葵及其在馒头中的应用

本研究以植物乳杆菌和马氏克鲁维菌为原料，分别用单菌种和混合菌种对豆渣进行发酵，研究了发酵前后主要营养成分和游离氨基酸的变化。采用气相离子迁移率光谱法（GC-IMS）研究了发酵豆渣中挥发性化合物的变化。评价了发酵豆渣对馒头品质的影响。结果表明，共发酵豆渣中可溶性膳食纤维含量由4.2%提高到7.8%。GC-IMS共鉴定了4份发酵的大卡拉酵母样品中的65种挥发性化合物，其中46种化合物得到定性鉴定。发酵后，己醛和戊醛等醛含量显著降低。用5%、10%和15%的卡拉粉代替小麦粉的CSB配方，其比体积减小，硬度和咀嚼性增加，黏结性和弹性略有变化。感官评价结果表明，发酵后的豆渣在风味、外观、颜色、内部结构和质地等方面均优于未发酵的豆渣。共发酵的冈头酵母改善了冈头酵母的品质和感官属性。因此，本研究提出了一种重新开发利用的方法。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.