Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations

Yanan Xia; Musu Zha; Chenchen Feng; Yankai Li; Yongfu Chen; Quan Shuang

doi:10.1016/j.foodchem.2023.136245

Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations

Food Chem. 2023 Oct 15:423:136245. doi: 10.1016/j.foodchem.2023.136245. Epub 2023 May 5.

Authors

Yanan Xia¹, Musu Zha¹, Chenchen Feng², Yankai Li², Yongfu Chen³, Quan Shuang²

Affiliations

¹ Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
² College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
³ Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China. Electronic address: chenyongfu2021imau@163.com.

PMID: 37201256
DOI: 10.1016/j.foodchem.2023.136245

Abstract

Biosynthesis is the safest method for preparing GABA; however, there are not enough GABA-producing strains to provide an effective resource. The purpose of this study was to determine the feasibility of using Lactobacillus fermentum SMN10-3(A) and Lactococcus lactis SMN15-6(B) to study the effects of strain complex pairing on the GABA formation, flavour, and metabolic pathways of fermented soymilk. It was found that group A2B1 had the highest acid production rate, GABA yield (1.76 ± 0.01 mg/mL), and flavour compound content. A total of 55 differential metabolites were produced after fermentation, of which 28 dominated by hexanal were significantly downregulated and 26 dominated by alcohols were significantly upregulated. The significant metabolic pathways involved were d-alanine, taurine and hypotaurine, and selenocompound metabolism. Finally, the components contributing to the aroma of fermented soymilk were identified, which included 2-pentylfuran and 2-butyl-2-octenal. These results provide a theoretical basis for future research on GABA-rich fermented foods.

Keywords: Fermented soymilk; Flavour; GABA; GC-IMS; GC-MS; LAB.

MeSH terms

Fermentation
Fermented Foods*
Soy Milk* / chemistry
gamma-Aminobutyric Acid / metabolism

Substances

gamma-Aminobutyric Acid