Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage
Undesirable sensory properties are regarded as the main obstacle to developing soy-based products. This study aimed to apply lactic acid bacteria to improve soy cheese's sensory and nutritional aspects. Lactiplantibacillus pentosus was used to coagulate soy milk as an alternative to Glucono-del...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007758 |
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| author | Fatemeh Rahmani Ali Moayedi Victor Dopazo Giuseppe Meca Morteza Khomeiri Mahboobeh Kashiri |
| author_facet | Fatemeh Rahmani Ali Moayedi Victor Dopazo Giuseppe Meca Morteza Khomeiri Mahboobeh Kashiri |
| author_sort | Fatemeh Rahmani |
| collection | DOAJ |
| description | Undesirable sensory properties are regarded as the main obstacle to developing soy-based products. This study aimed to apply lactic acid bacteria to improve soy cheese's sensory and nutritional aspects. Lactiplantibacillus pentosus was used to coagulate soy milk as an alternative to Glucono-delta-lactone (GDL). The changes in pH, viable cell count, aroma profile, Gamma-aminobutyric acid (GABA) content, and organic acids were determined during gel formation and cold storage. L. pentosus grew well in soy milk and caused coagulation within 6 h. The aroma analysis by gas chromatography with a single-quadrupole/mass spectrometer detector-headspace solid-phase microextraction (GC/MS-SPME) showed a reduction in green and beany flavor, while generating pleasant volatiles during fermentation and storage. Significant variation in Lactate, Acetate, and GABA was found among the samples and storage time. Fermentation with L. pentosus was found to be a promising approach to manufacture a novel soy cheese with a desirable aroma and nutritional potential. |
| format | Article |
| id | doaj-art-01e12ed0cacd4e05a30444f647c290bf |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-01e12ed0cacd4e05a30444f647c290bf2025-08-24T05:14:27ZengElsevierFood Chemistry: X2590-15752025-08-013010292810.1016/j.fochx.2025.102928Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storageFatemeh Rahmani0Ali Moayedi1Victor Dopazo2Giuseppe Meca3Morteza Khomeiri4Mahboobeh Kashiri5Department of Food Science and Technology, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Food Science and Technology, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Corresponding author.Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainDepartment of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainDepartment of Food Science and Technology, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Food Science and Technology, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranUndesirable sensory properties are regarded as the main obstacle to developing soy-based products. This study aimed to apply lactic acid bacteria to improve soy cheese's sensory and nutritional aspects. Lactiplantibacillus pentosus was used to coagulate soy milk as an alternative to Glucono-delta-lactone (GDL). The changes in pH, viable cell count, aroma profile, Gamma-aminobutyric acid (GABA) content, and organic acids were determined during gel formation and cold storage. L. pentosus grew well in soy milk and caused coagulation within 6 h. The aroma analysis by gas chromatography with a single-quadrupole/mass spectrometer detector-headspace solid-phase microextraction (GC/MS-SPME) showed a reduction in green and beany flavor, while generating pleasant volatiles during fermentation and storage. Significant variation in Lactate, Acetate, and GABA was found among the samples and storage time. Fermentation with L. pentosus was found to be a promising approach to manufacture a novel soy cheese with a desirable aroma and nutritional potential.http://www.sciencedirect.com/science/article/pii/S2590157525007758Plant-based alternativesSoy cheeseFermentationMetabolomics |
| spellingShingle | Fatemeh Rahmani Ali Moayedi Victor Dopazo Giuseppe Meca Morteza Khomeiri Mahboobeh Kashiri Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage Food Chemistry: X Plant-based alternatives Soy cheese Fermentation Metabolomics |
| title | Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage |
| title_full | Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage |
| title_fullStr | Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage |
| title_full_unstemmed | Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage |
| title_short | Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage |
| title_sort | investigating the volatile and non volatile metabolites in soy cheese fermented with lactiplantibacillus pentosus during gel formation and cold storage |
| topic | Plant-based alternatives Soy cheese Fermentation Metabolomics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525007758 |
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