Author:
Sun Tao,Jiang Hao,Yang Kai,Li Xingkai,Wang Shiyu,Yao Haoyu,Wang Rui,Li Sha,Gu Yian,Lei Peng,Xu Hong,Sun Dafeng
Abstract
The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from “beany, green, and fatty” to “mushroom and aromatic”. The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages.
Funder
National Students' platform for innovation and entrepreneurship training program
National Key Research and Development Program of China
the National Natural Science Foundation of China
Jiangsu Agricultural Science and Technology Innovation Fund
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Cited by
17 articles.
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