Fermented Soybean Curd Residue Research Articles

Quality Characteristics of Vegan Nutritional Bars with Fermented Soybean Curd Residue Powder

Quality Characteristics of Vegan Nutritional Bars with Fermented Soybean Curd Residue Powder

Characterization of physicochemical properties of fermented soybean curd residue by Morchella esculenta

Soybean curd residue is a relatively abundant and inexpensive food waste. In this study, it was reused as fermentation substrate for Morchella esculenta (M. esculenta). To evaluate the reutilization potential, the physicochemical properties of fermented soybean curd residue (FSCR) were investigated and compared to the unfermented soybean curd residue (USCR). In detail, physical characteristics include morphology, hygroscopicity, thermostability and color. Chemical characteristics were represented by proximate composition, free amino acids, polysaccharides, total polyphenol, pH, and titratable acidity. The obtained samples were characterized by scanning electron microscope (SEM), thermogravimetry (TG), differential thermal analysis (DTA) and fourier transform infrared (FTIR). Experimental results indicated that the FSCR shows a higher thermostability, porous and homogeneous structure. In addition, the nutritional contents of FSCR significantly increased compared with USCR, such as free amino acids (from 2343.32 ± 2.43 to 5060.25 ± 3.80 nmol/g), polysaccharides (from 25.22 ± 2.23 to 95.82 ± 1.37 mg/g) and total polyphenol (from 5.99 ± 0.27 to 7.70 ± 0.18 mg/g). This study suggested that fermentation by M. esculenta can be an effective approach to increase the utilization potential of soybean curd residue.

Physiological Active Substance Changes of Soybean Curd Residue Fermented by <i>Preussia aemulans</i> and its Bioactivity

A new species of fungus Preussia aemulans isolated from the Cordyceps sinensis fruiting body was cultured by soybean curd residue using solid-state fermentation method. The content of polysaccharide, amino acid, protein, phenolics and nucleoside were massively improved under the optimum conditions, including 10% adding dosage of glucose, 3% adding dosage of beef extract, 15 days of fermentation time. The crude Polysaccharide (CPS) fraction indicated significant immunomodulatory activity on macrophage RAW 264.7 cells and the Ethyl Acetate Extract (EAE) fraction revealed the moderate anti-proliferation ability on human colon cancer cell DLD-1 at high concentration. Both of CPS and EAE showed excellent antioxidant activities properties. The results were demonstrated that the fermented Soybean Curd Residue (SCR) could be utilized as nontoxic, safe and functional food, food additive and feed.

Ultrasonic-Assisted Extraction and Antioxidant Activities of the Polysaccharides Extracted from Soybean Curd Residue Fermented by Flammulina velutipes

<p class="1Body">The water-soluble polysaccharides content of soybean curd residue fermented by <em>Flammulina velutipes</em> was about 7 times higher than unfermented one and more than 4 times higher than <em>Flammulina velutipes</em> fruiting body. The optimized ultrasonic-assisted extraction method (80 °C, 20 min, 80 W and solid-liquid ratio of 1 g/30 mL) showed a water-soluble polysaccharides extraction yield of 7.88% which was higher than that of hot-water extraction method (6.11%). Moreover, the crude polysaccharides were purified and the main components showed strong activities on DPPH radical scavenging (IC50 0.21 mg/mL), ABTS radical scavenging (IC50 0.42 mg/mL), hydroxyl radical scavenging (IC50 0.28 mg/mL) and SOD-like activity (IC50 0.88 mg/mL). The results indicated that the fermentation method could be used as a new approach for bio-active polysaccharides production and a new method for reusing the food industrial waste. The ultrasonic-assisted extraction method could be considered as a more efficient method in polysaccharides extraction process. Furthermore, the fermented soybean curd residue could be expected as a new source of antioxidant with the further research value.</p>

Optimum Fermentation Condition of Soybean Curd Residue and Rice Bran by Preussia aemulans using Solid-State Fermentation Method

An environmental method for using soybean curd residue (SCR) and rice bran (RB) was developed in this study. SCR and RB were utilized as growth medium for Preussia aemulans, a new fungus isolated from Cordyceps sinensis fruiting body. According to Orthogonal test and Duncan’s multiple range test, the optimum fermentation condition of fermented SCR and RB for producing polysaccharide, adenosine and ergosterol were summarized. Under the optimum fermentation condition of SCR, the polysaccharide, adenosine and ergosterol contents were reached to 39.18 ± 1.06 mg/g dry matter, 127.94 ± 1.82 mg/100g dry matter and 37.53 ± 0.11 mg/100g dry matter, respectively. And under the optimum fermentation condition of RB, the content of polysaccharide, adenosine and ergosterol were also enhanced 3-fold, 10-fold and 10-fold, respectively. Therefore, the fermented SCR and RB could be utilized as nutritious functional food or food additives in the future.

Effect of ultrasonic extraction conditions on antioxidative and immunomodulatory activities of a Ganoderma lucidum polysaccharide originated from fermented soybean curd residue

A crude Ganoderma lucidum polysaccharide (GLPL) was extracted from fermented soybean curd residue by ultrasonic assisted extraction. The optimal extraction conditions were 30min at 80°C with 80W and water to solid ratio of 10, and with this method 115.47±2.95mg/g of GLPL yield was obtained. Additionally, the antioxidant and immunomodulatory activities of GLPL were investigated. The results showed that GLPL exhibited strong antioxidant effects, which included scavenging activities against DPPH radicals, hydrogen oxide and ABTS radicals with IC50 values of 0.23, 0.48 and 0.69mg/mL, respectively. For immunomodulatory activities, GLPL was shown to strongly stimulate the proliferation of macrophages (158.02±13.12%), the production of nitric oxide and phagocytosis (21.16±1.65μM), and, at 40.00μg/mL, protected macrophage from Doxorubicin (DOX) (0.16±0.003).

Antioxidant and immunoregulatory activity of Ganoderma lucidum polysaccharide (GLP)

Four polysaccharides (GLP-I, GLP-II, GLP-III and GLP-IV) were obtained from fermented soybean curd residue by Ganoderma lucidum, and then purified using anion-exchange DEAE Sephadex A-50. Their structural characterization was conducted by Fourier transform infrared spectroscopy (FTIR), and their monosaccharide compositions were determined. The results demonstrated that the basic structural characterization of four polysaccharides were similar, however, monosaccharide compositions of four kinds of polysaccharides were significant difference. GLP-III and GLP-IV were composed of six kinds of monosaccharide. Nevertheless, GLP-II was composed of three kinds of monosaccharide. Moreover, their antioxidant activities were investigated on the basis of hydroxyl radical, reducing power, DPPH free radical, chelating activity, ABTS radical-scavenging and SOD-like activity. The results showed that four polysaccharides exhibited antioxidant activities in a concentration-dependent manner. Among four polysaccharides, GLP-III and GLP-IV exhibited the higher scavenging effects on hydroxyl radicals, ABTS radical, DPPH free radical, and stronger reducing power and SOD-like activity than GLP-I and GLP-II. In addition, treatment with 40μg/mL of GLP showed significant stimulation to the macrophage proliferation and higher nitric oxide production. Overall, GLP from fermented SCR could have potential applications in the medical and food industries.

Effect of fermented soybean curd residue (FSCR; SCR-meju) byaspergillus oryzaeon the anti-obesity and lipids improvement

In this study, we designed to confirm the dietary effect of anti-obesity of fermented soybean curd residue (FSCR; SCRMeju; Biji-meju) by A. oryzae, which is well known as a Korean traditional meju microbe. We observed that body weight gain, serum and hepatic lipid profile, as well as the activity of ROS generating enzyme and ROS scavenging enzyme in high-fat diet induced obese mice fed experimental diet (SCR and SCR-meju). Body weight gain and epididymal fat weight of HC (high-fat diet control) was markedly higher than that of NC (Normal control). Conversely, body weight gain and epididymal fat weight of the SCR (Biji) and SCR-meju (Biji-meju) group was significantly lower than that of HC; these of the SCR-meju group was lower than that of the SCR group. Furthermore, serum TG and total-cholesterol and LDLcholesterol contents of SCR and SCR-meju groups were lower than that of HC, and HDL-cholesterol level of the SCRmeju group was significantly higher than that of HC. In conclusion, although precise mechanisms of the antiobese effects of SCR-meju in this study are unknown, the present study provides an experimental evidence that SCR-meju may prevent obesity and obesity related metabolic syndromes, such as hyperlipidemia, hypertension and diabetes, and liver disease by high-fat diet. Nevertheless, further study in this filed will be needed.

Evaluation of Solid-State Fermentation by Ganoderma lucidum Using Soybean Curd Residue

The effects of fermentation conditions on the production of polysaccharides from Ganoderma lucidum using soybean curd residue (SCR) as a substrate were investigated. Based on the optimum conditions of solid-state fermentation, the fermentation time, the inoculum size, and the C/N ratio were optimized by response surface methodology. The optimal fermentation conditions for G. lucidum polysaccharide were determined to be the following: 14.53 % of the inoculum size, 10.49 of the C/N ratio, and 21.18 days incubation. The maximum polysaccharide yield of 48.14 ± 1.47 mg/g was obtained in the verification experiment. Furthermore, treatment with 20 μg/mL of G. lucidum polysaccharide from fermented SCR showed significant stimulation for the macrophage proliferation and higher nitric oxide production. Compared with the unfermented soybean curd residue, the total phenolic compounds increased fourfold, and various amino acids were increased significantly in the fermented soybean curd residue. Therefore, a nutritious functional food or food additives could be produced using fermented soybean curd residue.

Bioactivity of the crude polysaccharides from fermented soybean curd residue by Flammulina velutipes

The solid-state fermentation, reusing soybean curd residue (SCR) as a solid substrate, was conducted for producing polysaccharides by Flammulina velutipes (F. velutipes). The optimal fermentation conditions were 74.5% of moisture content, 9.69 of inoculum size and 30.27 of C/N ratio by response surface methodology. 59.15mg/g of polysaccharides were obtained. F. velutipes polysaccharides were subsequently extracted from fermented SCR by ultrasonic assisted extraction. The optimal extract conditions were 30min, 80°C, 150W and 20 of water to solid ratio and 106.74mg/g of polysaccharides were obtained. Furthermore, the antioxidant and the immunomodulatory activities of polysaccharides were assessed. The results showed that polysaccharides exhibited a strong DPPH radical scavenging activity, SOD-like activity, stimulatory the proliferation of the macrophage, the production of nitric oxide, phagocytosis and the protection on Doxorubicin damage. These could lay the foundation for changing SCR into a nutritious functional food or a food additive.

Production of total polyphenol from fermented soybean curd residue by Lentinus edodes

SummaryThe effects of fermented conditions on the production of total polyphenol from Lentinus edodes using soybean curd residue (SCR) were investigated in solid‐state cultures. Based on the results of single factor, inoculum size, moisture content and fermented time were optimised using central composite design in response surface methodology. As a result, the optimal fermented condition of total polyphenol production was determined as following: 12.13% inoculum size, 76.96% moisture content for 24 days incubation. Compared with unfermented SCR, the total polyphenol yield increased from 3.12 ± 0.02 to 22.93 ± 0.41 mg gallic acid equivalent per gram, and polysaccharides, protein and various amino acid of fermented SCR were increased significantly. Therefore, a nutritious functional food or food additives could be produced using fermented SCR.

Optimum Condition of Ecologic Feed Fermentation by Pleurotus ostreatus Using Soybean Curd Residue as Raw Materials

A novel approach by utilizing soybean curd residue, to produce polysaccharide from the edible mushroom Pleurotus ostreatus in solid-state culture, was developed. Firstly, the significant effect of fermented conditions on P. ostreatus polysaccharide production were screened out to be inoculum size, moisture content and C/N ratio by using a single factor experiment. Secondly, the three factors were optimized using central composite design in response surface methodology. As results, a quadratic model was found to fit for P. ostreatus polysaccharide production, and the optimal fermented condition was determined as following: inoculum size (11.79%), moisture content (74.64%) and C/N ratio (12.77). A yield of 38.207 ± 1.049 mg/g for polysaccharide was observed in veri?cation experiment. Compared with unfermented soybean curd residue, total polyphnol, protein and various amino acide of fermented soybean curd residue were increased significantly. Therefore, a nutritious ecologic feed can be produced using fermented soybean curd residue.

Improvement of nutritional quality and antioxidant activities of yeast fermented soybean curd residue

This study evaluated the potential use and improves the health beneficial properties of the soybean waste manufacturing products by solid-state fermentation of six GRAS different yeast strains, including extractable antioxidant activities and bioavailable nutritional compositions. In comparison with nonfermented okara (control), some levels of value addition occurred as a result of the fermentation. The protein contents increased by 20.10- 54.40%, while the crude fiber decreased by 7.38-45.50% with different strains. With all the organisms used, the ash content increased while the carbohydrate and lipid contents were reduced. Total phenolic content and all parameters of antioxidative activities were increased in fermented substrate. The highest significant levels of antioxidant activities were achieved with Kluyveromyces marxianus NRRL Y-8281. Results showed that the nutritional quality and antioxidant activities of the substrate were enhanced by solid yeast treatment fermentation. Thus, scope exists for microbial upgrading of this low-quality waste and development of healthy animal feed supplements.

Nattokinase’s extraction from Bacillus subtilis fermented soybean curd residue and wet corn distillers’ grain and fibrinolytic activities

To recycle and reuse food wastes, soybean curd residue (SCR) and wet corn distillers’ grain (WDG) were used as substrates in Bacillus subtilis fermentation to extract nattokinase (NK). The extract conditions of Natto-NK, as well as the fibrinolytic activity of SCR-NK, WDG-NK and Natto-NK were investigated. It was showed that the highest Natto-NK yield could reach 0.108 g per 150 g Natto (wet), when extract conditions were involved with saline (0.9%) 375 ml, (NH4)2SO4 30 g and the ratio of 3/4 between ethanol and saline. After fibrin hydrolysis for 4 h, both hydrolyzed areas of SCR-NK and WDG-NK were 49 mm2 in one hole, consistent with that of Natto-NK. Apart from this, as a result calculated according to the dried substrate, the SCR-NK yields (0.415 g/150 g) were significantly higher than Natto-NK yields (0.270 g/150 g). Moreover, SCR-NK (1.3 fibrinolytic unit/ml (FU/ml)) showed superior activity compared with that of Natto-NK, although there was no statistics difference. Our results suggested that SCR could be regarded as a promising fermentation source for NK production.

Bacillus firmus NA-1 균주와 Bacillus subtilis G7-D 균주를 이용한 발효비지의 기능성

일본 청국장에서 분리된 Bacillus firmus NA-1과 재래청국장에서 분리한 Bacillus subtilis GT-D를 이용하여 전지활성 생 대두미세분말(MFS) 첨가 및 발효시간에 따른 비지 발효물의 혈전용해효소, 가수분해효소, 점질물, 펩타이드 생산 및 풍미개선 효과를 알아보았다. 84%의 수분함량을 포함하는 비지에 대두미세분말을 10, 15, 20% 첨가함으로써 78, 74, 70%로 수분함량을 감소시킬 수 있으며, 발효시간이 경과할수록 tyrosine함량이 증가하였으며, B. firmus NA-1 균주보다는 B. subtilis GT-D 균주를 사용하는 경우에 높은 값을 보였다. 발효비지의 점조도는 B. firmus NA-1 균주를 이용한 발효물이 높은 값을 보였으며, 두 균주 모두 MFS 20%를 첨가한 후 26시간 발효한 발효물에서 2.18, 0.35 ㎩ㆍsⁿ로 가장 높은 점조도 값을 나타내었다. 혈전용해효소 역시 B. firmus NA-1 균주를 이용한 비지청국장에서 10%이상의 높은 활성을 보였으며, 발효 22시간까지 증가하다가 26시간부터는 큰 변화가 없거나 감소하는 경향을 보였다. 따라서 20%의 MFS를 첨가한 후 42℃에서 22시간 동안 발효하는 것이 발효취 생성을 최소화하는 조건이라 사료되었다. 비지청국장의 동결건조는 청국장 냄새 및 수분함량을 6%수준으로 줄일 수 있었으며, 혈전용해효소의 활성을 포함하였다. B. firmus NA-1 균주를 이용한 시료에서는 615 unit/g의 가장 높은 protease의 활성을 보였으며, B. subtilis GT-D 균주를 이용한 시료에서는 1903 ㎎%의 tyrosine 함량 및 180 unit/g의 α-amylase의 활성을 나타내었다.

Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)

Soybean curd residue (SCR) was fermented by lactic acid bacteria, Lactobacillus rhamnosus LS and Entercoccus faecium LL, isolated from SCR. The pH, titratable acidity and viable cell counts were determined from the fermented SCR to evaluate the lactic acid production and growth of lactic acid bacteria. Optimal amounts of protease enzyme and glucose, and ideal fermentation time for SCR fermentation were estimated by response surface methodology (RSM). Raw SCR fermented by indigenous microorganisms had 0.78% titratable acidity. The acid production in SCR fermented by L. rhamnosus LS was greatly enhanced by the addition of glucose and lactose. However only glucose increased acid production by Ent. faecium LL. The proof test of SCR fermentation demonstrated that similar results for titratable acidity, tyrosine content and viable cell counts to that predicted could be obtained by the at optimized fermentation conditions. In the presence of 0.029% (w/w) protease enzyme and 0.9% (w/w) glucose, the SCR fermented by Ent. faecium LL showed 1.07% (w/v) of titratable acidity, 1.02 mg% tyrosine content and 2×10^9 (cfu/g) of viable cell counts. With the SCR fortified with 0.033% protease enzyme and 1.7% glucose, L. rhamnosus LS showed 1.8% (w/v) of titratable acidity, 0.92 mg% of tyrosine content and 2×10^9 (cfu/g) of viable cell counts.