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Food Funct

Title:		Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profiles
Author(s):		Hadj Saadoun J; Calani L; Cirlini M; Bernini V; Neviani E; Del Rio D; Galaverna G; Lazzi C;
Address:		"Department of Food and Drug, University of Parma, 43124 Parma, Italy. camilla.lazzi@unipr.it"
Journal Title:		Food Funct
Year:		2021
Volume:		20210312
Issue:		7
Page Number:		3033 - 3043
DOI:		10.1039/d0fo02916e
ISSN/ISBN:		2042-650X (Electronic) 2042-6496 (Linking)
Abstract:		"Okara is the main soybean by-product resulting from the processing of soy milk and tofu. Despite being a product with a lot of potential and rich in many bioactive compounds such as polyphenols, it presents an unpleasant, rancid aroma. For this reason its use in the food industry is limited. In this study, we have reported the integral use of okara in a solid state fermentation process, conducted with wild strains of lactic acid bacteria, to evaluate the effect of bacterial metabolism on the volatile and polyphenolic profiles. Strains belonging to Lactobacillus acidophilus, Lacticaseibacillus rhamnosus and Pediococcus acidilactici species were used in monoculture and, for the first time, in co-culture. The results showed an improvement in the aromatic fraction showing a decrease in hexanal, responsible for off-flavour, and an increase in ketones with fruity and buttery notes in fermented okara. Polyphenols were also affected, and, in particular, a bioconversion of glucoside isoflavones to the aglycone forms was highlighted in all fermented substrates. In addition, the appearance of both phenyllactic and p-hydroxyphenyllactic acids as well as the increase in indole-3-lactic acid was observed for the first time upon okara fermentation. Overall, the co-culture appears to be the most promising for biovalorization of okara, thereby opening the possibility of its use in the development of functional ingredients"
Keywords:		Coculture Techniques Fermentation *Food Microbiology Functional Food Humans *Lactobacillales Soy Foods/*microbiology Volatile Organic Compounds;
Notes:		"MedlineHadj Saadoun, Jasmine Calani, Luca Cirlini, Martina Bernini, Valentina Neviani, Erasmo Del Rio, Daniele Galaverna, Gianni Lazzi, Camilla eng England 2021/03/13 Food Funct. 2021 Apr 7; 12(7):3033-3043. doi: 10.1039/d0fo02916e. Epub 2021 Mar 12"