Use of kombucha consortium to transform soy whey into a novel functional beverage

Journal of Functional Foods

Wenxiu Hu¹  Sijie Tang¹  Chuanhai Tu¹  Fidelis Azi¹  Mingsheng Dong² 

[1] College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China;Corresponding author.;

关键词: Soy whey;    Kombucha;    Organic acid;    Antioxidant activity;    Antibacterial activity;   

DOI  :  

来源: DOAJ

【 摘 要 】

Soy whey is a liquid by-product from tofu and soy protein manufacturing, and is usually discarded, leading to environmental pollution. This study investigated the feasibility of transforming soy whey into a novel functional beverage using kombucha consortium. Changes in chemical compositions and bioactivities were monitored during the fermentation. The fermentation induced a reduction in pH and increase in total titratable acid content after fermentation. The antioxidant capacity of kombucha-fermented soy whey (KFSW) was significantly enhanced, as assessed by DPPH scavenging ability, ABTS radical scavenging ability, ferric reducing antioxidant power and reducing power. Furthermore, KFSW showed antibacterial activity against Staphylococcus aureus, Bacillus subtilis and Escherichia coli. In addition, the fermentation produced new aroma-active volatiles, especially esters and higher aldehydes, which imparted fruity flavor to soy whey and improved its sensory quality. Therefore, kombucha-fermentation can transform soy whey into a novel functional beverage, which could add value to the soy process by-product.

【 授权许可】

Unknown