Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations

Xia, Yajuan; Zha, Musu; Feng, Chenchen; Li, Yankai; Chen, Yongfu; Shuang, Quan

doi:10.1016/j.foodchem.2023.136245

Cited by 10 publications

(2 citation statements)

References 20 publications

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“…As shown in Table 1 , methionine was the most dominant in Y4 (75.03 mg/L) and the lowest content in Y7 (12.81 mg/L). GABA (γ-aminobutyric acid) exhibits various biological activities, including the regulation of blood sugar levels, enhancement of memory function, and alleviation of anxiety symptoms ( Xia et al, 2023 ). In our study, its concentration rose from 22.36 mg/L in Y3 to 54.13 mg/L in Y6 before declining to 18.77 mg/L in Y9.…”

Section: Resultsmentioning

confidence: 99%

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession

Zhao,

Li,

Zhan

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession

Zhao,

Li,

Zhan

et al. 2024

Food Chemistry: X

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“…It has been found that soymilk with GABA beverages could improve cell viability and significantly attenuate the release of lactate dehydrogenase, with potential neuroprotective activity [7]. At the same time, microorganisms can eliminate harmful substances and antioxidant factors in soymilk and also produce organic acids, peptides, alcohols, esters, and other aromatic substances to overcome the fishy taste of soybeans while giving the product an excellent fermented taste [8].…”

Section: Introductionmentioning

confidence: 99%

Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk

Wan

Liu

et al. 2023

Foods

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The purpose of this study was to investigate the effects of Polygonatum sibiricum (P. sibiricum) on microbial fermentation, physicochemical properties, and functional properties of fermented soymilk. Three types of fermented soymilk were prepared. The first type was fermented directly from regular soymilk (fermented soymilk, FSM), and the other two were fermented after adding P. sibiricum (P. sibiricum fermented soymilk, P-FSM) or P. sibiricum polysaccharides (P. sibiricum polysaccharides fermented soymilk, PP-FSM). The differences in physical and chemical indexes such as pH value, acidity, and water-holding capacity were mainly compared, and the differences in the contents of functional components such as total phenols, total flavonoids, soy isoflavones, γ-aminobutyric acid, and organic acids were compared. The functionalities of the three samples in terms of antioxidant activity were evaluated, and the relevance of each active substance was explored. Compared with the FSM group, the addition of P. sibiricum and P. sibiricum polysaccharides could not only significantly promote the fermentation of Lactobacillus but also significantly improve the stability of the finished products during storage and prolong the shelf life of the finished product. The conversion rates of glycoside soybean isoflavones in the PP-FSM and P-FSM groups were 73% and 69%, respectively, which were significantly higher than those in the FSM group (64%). At the end of fermentation, the γ-aminobutyric acid contents of the PP-FSM and P-FSM groups were 383.66 ± 1.41 mg/L and 386.27 ± 3.43 mg/L, respectively, while that of the FSM group was only 288.66 ± 3.94 mg/L. There were also great differences in the content and types of organic acids among the three samples, especially lactic acid and acetic acid. By comparing the antioxidant capacity of DPPH (1,1-Diphenyl-2-picrylhydrazyl free radical), AB-TS (2,2′-Azinobis-3-ethylbenzthiazoline-6-sulphonate), and iron chelation, it was found that both PP-FSM and P-FSM were superior to FSM, and the antioxidant capacity had a certain correlation with the contents of total phenols and total flavonoids.

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Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality

Wen,

Dong,

Zhang

et al. 2024

Food Bioscience

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Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations

Cited by 10 publications

References 20 publications

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession

Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk

Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality

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