food fermentation – mycolab.ai

Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce

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This research reveals how Sichuan-style black soybean soy sauce develops its distinctive complex flavor over six months of natural fermentation. The study tracked changes in taste and aroma compounds, identifying key flavor contributors like methional (sauce-like) and 1-octen-3-ol (mushroom-like). Different microorganisms dominate at different fermentation stages, with early-stage fungi breaking down proteins and later-stage bacteria and yeasts creating aromatic compounds. The findings provide insights for improving traditional soy sauce production methods.

Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt

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Researchers developed a method to turn soybean whey (a waste product from tofu and soybean protein production) into delicious plant-based yogurt. By removing salt through electrodialysis and concentrating the whey, then fermenting it with yogurt bacteria, they eliminated the unpleasant beany flavors and harmful compounds that make raw soybean products unappetizing. The resulting yogurt has a creamy texture, pleasant flavor, and better nutrition compared to untreated soybean whey, offering an environmentally friendly way to use agricultural byproducts.

Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi

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This research demonstrates how edible mushrooms can be used to convert tea waste into nutritious fungal protein. By culturing six different mushroom species on tea residue, scientists found that Monascus kaoliang B6 was most effective at breaking down the tough plant fibers and converting them into edible mushroom biomass. This sustainable process eliminates the need for harsh chemicals while producing a protein-rich ingredient that could be used to make plant-based meat alternatives, turning an agricultural waste product into a valuable food ingredient.

Research Keyword: food fermentation

Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce

Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt

Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi