Isolation of Microorganisms from Traditional Fermented Meitauza and Its Use as the Starter for Fermented Okara
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Abstract:
Okara are a by-product of soybean processing, which has the characteristics of large output but insufficient application. In order to improve the utilization rate of okara and develop new okara products, microorganisms were isolated from the fermented meitauza of Shaoyang in Hunan province, with the aim to obtain strains that could utilize the nutrients in okara. A total of 33 strains were isolated, including 13 strains of lactic acid bacteria (Lactobacillus pentosus, Pediococcus lolii, Lactobacillus brevis, Lactobacillus fermentum and Weissella confusa), 7 strains of Bacillus (Bacillus subtilis and Bacillus velezensis), 9 strains of Staphylococcus (Staphylococcus sciuri, Staphylococcus kloosii, Staphylococcus gallinarum and Staphylococcus lentus), 2 strains of yeasts (Pichia kudriavzevii and Geotrichum candidum), and 2 strains of fungi (Lichtheimia corymbifera and Lichtheimia ramosa). Solid-state fermentation of okara was conducted using Geotrichum candidum, Lichtheimia corymbifera and Lichtheimia ramosa. The results showed that the content of total phenolics and antioxidant activity of fermented okara were significantly higher than those of unfermented okara (p<0.05). After fermentation of okara for 6 d, the ABTS scavenging rate and total phenolic content reached the highest (92.67% and 34.35 mg GAE/10g, respectively), with the DPPH scavenging rate being 79.98%. It was confirmed that fermentation of okara can improve the nutritional value of okara, which contributes to the application of okara and its by-products in foods.
