However Mixed-culture fermentation has a synergistic effect on growth which has been observed in the case of soy fermentation
Best insight from top research papers
Mixed-culture fermentation has been observed to have a synergistic effect on growth in the case of soy fermentation. In a study by Chua et al., it was found that the supplementation of amino acids in soy whey fermentation with Torulaspora delbrueckii Biodiva enhanced the metabolism of the yeast and resulted in the production of higher alcohols and their respective esters . Similarly, in another study by Peng et al., the combination of lactic acid bacteria (LAB) and kombucha bacteria in the fermentation of soy milk led to significant changes in the rheological properties, isoflavone content, and volatile flavor substances. This mixed culture fermentation enriched the taste and enhanced the nutritional properties and antioxidant capacity of the fermented soy milk . These findings suggest that the use of mixed cultures in soy fermentation can promote the growth and metabolic activities of microorganisms, leading to improved fermentation outcomes.
Answers from top 4 papers
More filters
| Papers (4) | Insight |
|---|---|
| The provided paper does not mention anything about soy fermentation or the synergistic effect of mixed-culture fermentation on growth. | |
| The provided paper does not mention anything about mixed-culture fermentation or its synergistic effect on growth in soy fermentation. | |
| The provided paper does not mention anything about the synergistic effect of mixed-culture fermentation on growth in the case of soy fermentation. | |
3 Citations | The paper does not mention anything about the synergistic effect of mixed-culture fermentation on growth in the case of soy fermentation. |
Related Questions
. Higher substrate concentration in fermentation might enhance the extraction or synthesis of bioactive compounds ?5 answersHigher substrate concentration in fermentation can indeed enhance the extraction or synthesis of bioactive compounds. Research has shown that utilizing acerola seeds as a substrate in fermentation with R. mucilaginosa resulted in maximum values of total carotenoids and soluble phenolics. Similarly, solid-state fermentation of barley grains with Aspergillus awamorinakazawa led to a significant increase in bioactive properties like total phenolic content and antioxidant activity. Furthermore, the use of sunflower cake, rapeseed cake, and soybean cake as substrates in solid-state fermentation with filamentous fungi enhanced the production of bioactive substances such as lignocellulolytic enzymes and antioxidant phenolic compounds. These studies highlight the positive impact of higher substrate concentrations on the extraction and synthesis of bioactive compounds during fermentation processes.
What are the effects of fermentation factors on protein production?5 answersThe effects of fermentation factors on protein production vary depending on the specific conditions. Factors such as nitrogen sources, initial medium pH, C/N ratios of substrates, fermentation time, inoculum size, fermentation temperature, initial pH, and fermentation time, as well as the presence of Lactobacillus plantarum during fermentation, can significantly impact protein content. Additionally, protein fermentation by gut microbiota can lead to the generation of bioactive molecules affecting host health, with some metabolites increasing inflammatory response and disease risk while others may improve gut barrier function. Furthermore, in industrial settings, genetic engineering techniques can be employed to enhance protein production during fermentation processes. These findings collectively highlight the importance of optimizing fermentation conditions to maximize protein production and quality.
What is the effect of fermentation conditions on GABA production?4 answersFermentation conditions have a significant effect on GABA production. Optimization of key factors such as glucose, yeast extract, Tween 80, manganese ion, and fermentation temperature can enhance GABA formation. The use of L-glutamic acid as a substrate instead of monosodium L-glutamate in the fermentation process can result in sodium-ion-free GABA production. The combination of fermentation and self-buffered whole-cell catalysis can efficiently produce GABA using lactic acid bacteria. The cultivation of cells for 16 hours in a fermentation medium supplemented with glucose is suitable for whole-cell catalytic production of GABA. Solid-phase fermentation conditions, including fermentation time, inoculated bacteria number, and fermentation temperature, can enhance GABA contents in grains. The pH auto-sustain (PAS)-based fermentation process is a promising method for GABA production, with optimal levels of sugar, yeast extract, tween-80, manganese ion, and temperature.
What are the effects of fermentation on the nutritional value of grains?5 answersFermentation has been shown to have positive effects on the nutritional value of grains. It can increase the mineral content, such as calcium and iron, as well as the total phenols in grains. Fermentation also leads to the production of different oligopeptides and resistant starch, which are beneficial for health. Additionally, fermentation can reduce the levels of anti-nutritional factors, such as phytic acid and tannins, in grains. The process of fermentation can also enhance the bioavailability and bioaccessibility of nutrients in grains, making them more easily absorbed by the body. Overall, fermentation improves the nutritional properties of grains, making them a healthier and more nutritious food option.
How does fermentation time affects the pH level of rice?5 answersFermentation time has a significant effect on the pH level of rice. In the study by 김다래 et al., it was found that the pH of Makgeolli increased from pH 3.0 to pH 4.2 during fermentation at both 15℃ and 25℃. Similarly, in the study by P. Harichandana et al., it was observed that the sourness of dosa batter increased with longer fermentation times, indicating a decrease in pH. These findings suggest that longer fermentation times lead to a decrease in pH, resulting in a more acidic environment.
How the fermentation media influence fermentation?5 answersFermentation media play a crucial role in influencing the fermentation process. The components of the media, such as carbon and nitrogen sources, water, minerals, growth factors, precursors, and antifoams, all contribute to the success of microbial fermentation. For example, the use of soybean oil as a carbon source in the fermentation medium for Nemadectin production improves thallus synthesis, biomass accumulation, and product yield. Additionally, the inclusion of tween80 and antifoaming agents in the kasugamycin fermentation medium reduces foam generation, improves oxygen transmission efficiency, and enhances fermentation output. The medium composition also affects the isotopic parameters of fermentation products, which can be used to characterize carbohydrate precursors. The presence of nutrients in natural and synthetic media can accelerate bioconversion without introducing undesirable isotopic effects. Overall, the design and optimization of fermentation media are critical for achieving successful and efficient fermentation processes.