Chin Xin Hui, Soh Ryan, Chan Geraldine, Ng Pnelope, Thong Aaron, Elhalis Hosam, Yoganathan Kanagasundaram, Chow Yvonne, Liu Shao Quan
Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A∗STAR), 31 Biopolis Way, Nanos, Singapore, 138669, Singapore.
Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, Singapore, 117543, Singapore.
Curr Res Food Sci. 2024 Dec 2;10:100933. doi: 10.1016/j.crfs.2024.100933. eCollection 2025.
A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with , which correlated with an increase in umami intensity as measured using an E-tongue. Samples fermented with also demonstrated an increase in methionine and cysteine, sulfur-containing amino acids that are deficient in raw soybean. Fermentation additionally resulted in a significant increase in fatty acids and alterations to the fatty acid profile. Notably, samples fermented with , , , and containing omega-3 fatty acids. Lastly, fermentation introduced desirable aroma compounds, including 'smoky', 'cheesy' and 'floral' notes, enhancing the sensory appeal of certain samples. This study demonstrates the innovative use of novel microbial strains in soybean fermentation as a promising strategy to modulate the aroma and taste profile of soybean products.
影响消费者对大豆产品接受度的一个关键因素是其香气和风味特征，这可以通过使用独特的微生物菌株进行发酵来调节。本研究旨在鉴定和表征具有增强风味特征（包括鲜味）潜力的新型微生物菌株，同时减少诸如豆腥味等不良风味。结果显示，用[具体菌株名称未给出]发酵的样品中游离氨基酸增加了800%（8倍），这与使用电子舌测量的鲜味强度增加相关。用[具体菌株名称未给出]发酵的样品还显示蛋氨酸和半胱氨酸增加，这两种含硫氨基酸在生大豆中含量不足。发酵还导致脂肪酸显著增加以及脂肪酸谱的改变。值得注意的是，用[具体菌株名称未给出]、[具体菌株名称未给出]、[具体菌株名称未给出]和[具体菌株名称未给出]发酵的样品含有ω-3脂肪酸。最后，发酵引入了令人愉悦的香气化合物，包括“烟熏味”、“奶酪味”和“花香”味，增强了某些样品的感官吸引力。本研究证明了在大豆发酵中创新使用新型微生物菌株作为调节大豆产品香气和风味特征的一种有前景的策略。
