Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products

Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products

This study investigated the quality evolution of soybean products (soymilk, tofu, dried bean curd) through mixed-strain fermentation with <i>Lacticaseibacillus rhamnosus CICC 6151</i> and <i>Saccharomyces cerevisiae AS2.400</i> under optimized conditions (7% inoculum, pH of 5...

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Bibliographic Details
Main Authors: Yalin Li, Wenwen Zhang, Yongqi Chen, Liu Liu, Xiaoxia Wu, Ying Luo, Yuhuan Zhang
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
soybean products
mixed microbial fermentation
physicochemical properties
structural characteristics
textural properties
Online Access:https://www.mdpi.com/2304-8158/14/11/1985
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Summary:This study investigated the quality evolution of soybean products (soymilk, tofu, dried bean curd) through mixed-strain fermentation with <i>Lacticaseibacillus rhamnosus CICC 6151</i> and <i>Saccharomyces cerevisiae AS2.400</i> under optimized conditions (7% inoculum, pH of 5.2, 85 °C/50 min thermal treatment). Physicochemical, structural, and microbial dynamics were systematically analyzed. Key results demonstrated that probiotic tofu exhibited superior water-holding capacity (82% WHC vs. 65% in traditional variants) and enhanced protein retention (Δ + 2.4% during storage), linked to microbial-mediated structural stabilization. Mixed fermentation induced substrate competition (<i>S. cerevisiae</i> biomass: OD<sub>560</sub> of 1.2 at 10 h vs. <i>L. rhamnosus</i> OD<sub>600</sub> of 1.0 at 25 h; ANOVA <i>p</i> < 0.001), driving pH-dependent protein network formation (isoelectric precipitation at pH of 4.8 ± 0.1) and volatile profile divergence (PCA explained 82.2–89.1% of variance). Probiotic variants maintained chromatic stability (ΔE < 15 vs. traditional ΔE > 23) and textural integrity (23% lower deformation under compression), correlated with secondary structure preservation (<i>β</i>-sheet increased by 10% in FTIR analysis). These findings establish synergistic microbial–metabolic regulation as a strategy for developing functional bean products with enhanced nutritional and sensory properties.
ISSN:2304-8158

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