Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 262, Issue -, Pages 14-22Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2017.09.007
Keywords
Soy whey; Alcoholic beverage; Yeasts; Alcoholic fermentation; Isoflavones; Zero-waste
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Funding
- Ministry of Education of Singapore (WBS) [R143-000-664-114]
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Soy whey is a liquid waste stream generated from tofu and soy protein manufacturing, and is commonly disposed of into the drainage system in food industry. Instead of disposing of soy whey as a waste, it could be used to produce alcoholic beverages. This study investigated the feasibility of converting soy whey into soy alcoholic beverage using four commercial Saccharomyces cerevisiae strains as a zero-waste approach to tackle the soy whey disposal issue. The four Saccharomyces yeasts grew by approximately 2 log CFU/mL and produced approximately 7-8% (v/v) of ethanol. Isoflavone glucosides were hydrolyzed and transformed into isoflavone aglycones, increasing the antioxidant capacity. New aroma-active volatiles, especially esters and higher alcohols, were produced and imparted fruity and floral notes to the soy alcoholic beverage. Therefore, alcoholic fermentation would serve as a solution toward zero-waste manufacturing by biotransforming soy whey into a world's first novel functional alcoholic beverage naturally enriched with free isoflavones.
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