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Int J Food Microbiol

Title:		Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae
Author(s):		Chua JY; Lu Y; Liu SQ;
Address:		"Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215213, China. Electronic address: chmlsq@nus.edu.sg"
Journal Title:		Int J Food Microbiol
Year:		2017
Volume:		20170913
Issue:
Page Number:		14 - 22
DOI:		10.1016/j.ijfoodmicro.2017.09.007
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Soy whey is a liquid waste stream generated from tofu and soy protein manufacturing, and is commonly disposed of into the drainage system in food industry. Instead of disposing of soy whey as a waste, it could be used to produce alcoholic beverages. This study investigated the feasibility of converting soy whey into soy alcoholic beverage using four commercial Saccharomyces cerevisiae strains as a zero-waste approach to tackle the soy whey disposal issue. The four Saccharomyces yeasts grew by approximately 2logCFU/mL and produced approximately 7-8% (v/v) of ethanol. Isoflavone glucosides were hydrolyzed and transformed into isoflavone aglycones, increasing the antioxidant capacity. New aroma-active volatiles, especially esters and higher alcohols, were produced and imparted fruity and floral notes to the soy alcoholic beverage. Therefore, alcoholic fermentation would serve as a solution toward zero-waste manufacturing by biotransforming soy whey into a world's first novel functional alcoholic beverage naturally enriched with free isoflavones"
Keywords:		Alcoholic Beverages/*microbiology Antioxidants/analysis Biotransformation Ethanol/metabolism Fermentation Glucosides/metabolism Isoflavones/metabolism Saccharomyces cerevisiae/growth & development/*metabolism Soy Foods/microbiology Soy Milk/*metabolism Vo;
Notes:		"MedlineChua, Jian-Yong Lu, Yuyun Liu, Shao-Quan eng Netherlands 2017/09/28 Int J Food Microbiol. 2017 Dec 4; 262:14-22. doi: 10.1016/j.ijfoodmicro.2017.09.007. Epub 2017 Sep 13"