Assessment of growth and fermentation of some yeasts on soybean residue hydrolysate

Authors

  • Thi Van Anh Mai*
  • Kim Loan Nguyen
  • Dinh Trien Dang
  • Thi Xuan Sam Nguyen
  • Thanh Hang Nguyen

Abstract

This study explored the growth and fermentation capabilities of four distinct yeast strains, including Saccharomyces cerevisiae var. boulardii CNCM I-745, S. cerevisiae 7012, S. cerevisiae 7028, and S. cerevisiae var. diastaticus BE-134, with the aim of identifying the most suitable strain for the production of a fermented beverage from soybean residue hydrolysate (SRH). The results were as follows: S. cerevisiae 7012 exhibited the most efficient fermentation, with residual sugar content of 2.16 g/100 ml, an ethanol concentration of 1.39% v/v, and a favourable aroma, receiving a sensory score of 4.3/5 points. Within this sensory profile, the aromatic compound 2-phenylethanol was found to be the predominant component. Additionally, S. cerevisiae var. boulardii CNCM I-745 demonstrated superior biomass production ability, achieving a cell density of 7.71 log CFU/ml after 48 hours of fermentation solution also showed the highest antioxidant activity, equivalent to 1.63 mg of ascorbic acid per 100 ml. Consequently, these two yeast strains were selected for combined use in fermentation to leverage the probiotic characteristics of S. cerevisiae var. boulardii CNCM I-745 and the flavouring capacity of S. cerevisiae 7012 in creating fermented beverages from SRH.

Keywords:

fermentation, S. cerevisiae, soybean residue, yeast

DOI:

https://doi.org/10.31276/VJSTE.65(3).91-96

Classification number

3.5

Author Biographies

Thi Van Anh Mai

Hanoi University of Science and Technology, 1 Dai Co Viet Street, Bach Khoa Ward, Hai Ba Trung District, Hanoi, Vietnam
University of Economics - Technology for Industries, 456 Minh Khai Street, Minh Khai Ward, Hai Ba Trung District, Hanoi, Vietnam

Kim Loan Nguyen

Hanoi University of Science and Technology, 1 Dai Co Viet Street, Bach Khoa Ward, Hai Ba Trung District, Hanoi, Vietnam

Dinh Trien Dang

Hanoi University of Science and Technology, 1 Dai Co Viet Street, Bach Khoa Ward, Hai Ba Trung District, Hanoi, Vietnam

Thi Xuan Sam Nguyen

Hanoi University of Science and Technology, 1 Dai Co Viet Street, Bach Khoa Ward, Hai Ba Trung District, Hanoi, Vietnam

Thanh Hang Nguyen

Hanoi University of Science and Technology, 1 Dai Co Viet Street, Bach Khoa Ward, Hai Ba Trung District, Hanoi, Vietnam

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Published

2023-09-15

Received 6 April 2023; revised 23 June 2023; accepted 8 August 2023

How to Cite

Thi Van Anh Mai, Kim Loan Nguyen, Dinh Trien Dang, Thi Xuan Sam Nguyen, & Thanh Hang Nguyen. (2023). Assessment of growth and fermentation of some yeasts on soybean residue hydrolysate. Vietnam Journal of Science, Technology and Engineering, 65(3), 91-96. https://doi.org/10.31276/VJSTE.65(3).91-96

Issue

Section

Life Sciences