This study explored the use of soybean whey as a fermentation medium to enhance the quality and nutritional value of northeastern sauerkraut,aiming to promote resource efficiency.Soybean whey,a nutrient-rich byproduct...This study explored the use of soybean whey as a fermentation medium to enhance the quality and nutritional value of northeastern sauerkraut,aiming to promote resource efficiency.Soybean whey,a nutrient-rich byproduct of tofu production,was added at levels of 0%,30%,and 50%to assess its impact on pH,acidity,organic acids,sensory quality,nitrite levels,color,and texture.The results showed that soybean whey provided essential nutrients and a favorable pH environment,which enhanced lactic acid bacteria(LAB)activity and organic acid production.The sauerkraut sample with 30%soybean whey and no added starter cultures demonstrated notable improvements:a stable pH of around 3.5,total acidity at 2.1%,and a peak lactic acid concentration of 1.987 mg/mL.Sensory evaluations rated it highest for aroma(19.0±1.0)and texture(15.33±0.58),while nitrite levels peaked at a safe 1.02 mg/kg by day 12.Overall,this study highlights the potential of soybean by-products as sustainable fermentation substrates that enhance food quality and nutritional value,as well as promote efficient resource utilization.展开更多
基金supported by National Natural Science Foundation of China(No.32472389)National Key R&D program of China(2022YFD2100301)+1 种基金Applied Basic Research Program of Liaoning Province(Grant No.2023JH2/101300171)Foundation of Liaoning Educational Committee(Grant No.LJKFZ20220269).
文摘This study explored the use of soybean whey as a fermentation medium to enhance the quality and nutritional value of northeastern sauerkraut,aiming to promote resource efficiency.Soybean whey,a nutrient-rich byproduct of tofu production,was added at levels of 0%,30%,and 50%to assess its impact on pH,acidity,organic acids,sensory quality,nitrite levels,color,and texture.The results showed that soybean whey provided essential nutrients and a favorable pH environment,which enhanced lactic acid bacteria(LAB)activity and organic acid production.The sauerkraut sample with 30%soybean whey and no added starter cultures demonstrated notable improvements:a stable pH of around 3.5,total acidity at 2.1%,and a peak lactic acid concentration of 1.987 mg/mL.Sensory evaluations rated it highest for aroma(19.0±1.0)and texture(15.33±0.58),while nitrite levels peaked at a safe 1.02 mg/kg by day 12.Overall,this study highlights the potential of soybean by-products as sustainable fermentation substrates that enhance food quality and nutritional value,as well as promote efficient resource utilization.
