文献类型：期刊文献

英文题名：Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in soy whey fermented by various native lactic acid bacteria

作者：Li, Huilin[1];Yang, Jiarong[1];Qiao, Zhihong[2];Zhu, Yunping[1,3]

第一作者：Li, Huilin

通讯作者：Zhu, YP[1];Zhu, YP[2]

机构：[1]Beijing Technol & Business Univ, Sch Food & Hlth, China Gen Chamber Commerce, Key Lab Green Mfg & Biosynth Food Bioact Subst, Beijing 100048, Peoples R China;[2]Beijing Union Univ, Tourism Inst, Beijing 100101, Peoples R China;[3]Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China

第一机构：Beijing Technol & Business Univ, Sch Food & Hlth, China Gen Chamber Commerce, Key Lab Green Mfg & Biosynth Food Bioact Subst, Beijing 100048, Peoples R China

通讯机构：[1]corresponding author), Beijing Technol & Business Univ, Sch Food & Hlth, China Gen Chamber Commerce, Key Lab Green Mfg & Biosynth Food Bioact Subst, Beijing 100048, Peoples R China;[2]corresponding author), Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China.

年份：2025

卷号：15

期号：10

外文期刊名：3 BIOTECH

收录：;Scopus(收录号：2-s2.0-105015057798);WOS:【SCI-EXPANDED(收录号:WOS:001565874700003)】；

基金：This study was financially supported by the Program for the National Natural Science Foundation of China (No.32272253, 31771960).

语种：英文

外文关键词：Soy whey; Lactic acid bacteria; Fermentation; Bioactive substances; Isoflavone

摘要：Soy whey, a tofu production byproduct rich in nutrients, is typically discarded. This study investigated five natural lactic acid bacteria (LAB) strains isolated from spontaneously fermented soy whey (FSW) for their fermentation performance in soy whey medium. The growth characteristics, total phenols and flavonoids compounds, antioxidant activities, and aroma profiles were evaluated. The results demonstrated that all five LAB strains exhibited excellent adaptability in soy whey fermentation. After fermentation, the total phenols and flavonoids compounds increased, total isoflavone glycosides (daidzin, glycitin and genistin) decreased by 38-47%, while their corresponding aglycones (daidzein, glycitein, and genistein) significantly increased to 36.38-40.52 mg/L, resulting in improved bioavailability. A total of 33 volatile compounds were identified, Off-flavors like hexanal (beany odor) decreased, while new esters (ethyl hexanoate and butyl acetate) enhanced the flavor profile. Sensory evaluation showed LAB fermentation improved soy whey's taste, texture and acceptability, with strain 3-1 performing best. Results demonstrate LAB fermentation effectively reduces anti-nutritional factors while enhancing functionality and palatability, supporting fermented soy whey's potential as a functional beverage.