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Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu

文献类型： 外文期刊

作者： Dai, Yiqiang 1 ; Xu, Zhuang 2 ; Wang, Zhe 2 ; Li, Xiaonan 2 ; Dong, Jiajia 1 ; Xia, Xiudong 2 ;

作者机构： 1.Nanjing Univ Chinese Med, Key Res Lab Chinese Med Proc Jiangsu Prov, Nanjing 210023, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

3.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

4.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

5.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China

关键词： Temperature; Fermented soy whey; Tofu; Bacterial community; Quality characteristics

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 173 卷

页码：

收录情况： SCI

摘要： In this study, soy whey fermentations under low-temperature (25 degrees C), high-temperature (37 degrees C) and simulated natural temperature (dynamic temperatures, 25-37 degrees C) were performed to analyze the effect of fermentation temperature on the bacterial community, physicochemical properties and flavor compounds in fermented soy whey (FSW), and the further effect on the FSW coagulated tofu. Results indicated that altering the fermentation temperature led to differences in bacterial diversity and quality characteristics of FSW. Lactobacillus (relative abundance 80.21%-99.69%) was the dominant genera in all FSW and exhibited a positive correlation with the contents of lactic acid, alcohols, aldehydes and ketones. Compared with low-temperature fermented soy whey (LFSW) and high-temperature fermented soy whey (HFSW), simulated natural temperature fermented soy whey (SNFSW) showed higher levels in the bacterial community diversity, kinds of volatile compounds and sensory score, and a lower level of beany flavor. In addition, SNFSW gave its coagulated tofu a higher springiness and sensory score, and a lower relative content of beany flavor. Therefore, fermentation temperature can affect the bacterial community, physicochemical properties and flavor compounds of FSW, and further the quality char-acteristics of FSW-tofu, and SNFSW-tofu had better flavor and taste than other tofus.

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