Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa

Document Type : Research Article-en

Authors

Shadi Atashgahi
Ali Moayedi
Alireza Sadeghi Mahoonak
Hoda Shahiri Tabarestani
Alireza Sadeghi

Department of Food Science and Technology, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

https://doi.org/10.22067/ifstrj.2024.87477.1325
Abstract
Soy whey (SW) is a byproduct from tofu and soy protein isolate (SPI) production that contains various nutrients such as protein, amino acids, minerals, carbohydrates, isoflavones. In this study, SW was fermented with lactic acid bacteria (LAB) with the aim to enhance total phenolic contents (TPC), Gamma amino butyric acid (GABA) and antioxidant activity. Eight different LAB strains were selected and the activity and cell counts of the most potent strains were investigated during fermentation. The results showed that all the isolates were able to grow in SW and the increase in incubation time led to significantly (p<0.05) decrease the pH of all samples from 5.75 to 4.5. Among eight LAB isolates, Lactiplantibacillus plantarum MCM4 and Weissella confusa MDM8 showed higher activity in terms of acid production, increase in TPC content and proteolytic activity. The sample fermented by L. plantarum MCM4 had the highest content of free amino acids (1.73 mg/ml) and the unfermented sample with 0.9 mg/ml had the lowest content. GABA concentration varied from 6.15 mg/mL (unfermented) to 24.175 mg/100 mL (SW fermented with L. plantarum MCM4). In this research, it was found that fermentation increased the antioxidant capacity of SW in such a way that the highest amount was observed in sample fermented with Lactiplantibacillus plantarum MCM4. A positive correlation (R2= +0.72) was found between viable cell counts and proteolysis. It can be concluded that, fermentation with L. plantarum MCM4 and W. confusa MDM8 can be applied as an approach to valorize SW.

Keywords

Biorefinery
Fermentation
Gamma aminobutyric acid
Lactic acid bacteria
Subjects

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).
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Iranian Food Science and Technology Research Journal
Volume 20, Issue 3 - Serial Number 87
July and August 2024
Pages 65-79

  • Receive Date 13 April 2024
  • Revise Date 22 June 2024
  • Accept Date 22 June 2024
  • First Publish Date 22 June 2024

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