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Fermentation Process Improvement of a Chinese Traditional Food: Soybean Residue Cake
Author(s) -
Yao Yingzheng,
Pan Siyi,
Wang Kexing,
Xu Xiaoyun
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01726.x
Subject(s) - fermentation , food science , residue (chemistry) , raw material , chemistry , fermentation in food processing , lactic acid , biology , biochemistry , bacteria , organic chemistry , genetics
  Fermentation process improvement of soybean residue cake, a Chinese traditional fermented food, and its physicochemical analysis during fermentation were studied. One of the dominant strains in the fermentation was isolated and identified as Mucor racemosus Fresenius . The fermentation process was improved by subsection fermentation. The crude protein content decreased from 19.95 ± 0.03% in the raw soybean residue to 16.85 ± 0.10% in the fermented products, and the formaldehyde nitrogen content increased from 0.068 ± 0.004% to 0.461 ± 0.022% in final fermented cakes. Hardness of samples significantly ( P < 0.05) increased whereas springiness, cohesiveness, and resilience significantly ( P < 0.05) decreased with increasing fermentation time, respectively. Microstructure observations showed obvious change of the surface of cake samples during the fermentation process. Practical Application:  During the soybean processing, it will produce plenty of by‐products, and the most part of them is soybean residue. The discarded soybean residue causes economic loss. Fortunately, we can obtain nutritious and delicious fermented soybean residue cakes by fermenting soybean residue as raw material.

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