Upcycling of Soy Whey with <i>Ischnoderma benzoinum</i> toward Production of Bioflavors and Mycoprotein
Jiaqi Liang, Ning Xu, Ann‐Kathrin Nedele, Marina Rigling, Lin Zhu, Youfeng Zhang, Youfeng Zhang, Felix Stöppelmann, Lea Hannemann, Julia Heimbach, Reinhard Kohlus, Yanyan Zhang, Yanyan Zhang
Abstract
Soy whey is becoming a worldwide issue as a liquid waste stream that is often discarded after tofu, soy protein, and soy-based dairy alternative manufacturing. This study established a model to produce a bioflavor and mycoprotein using fermentation of soy whey by a basidiomycete Ischnoderma benzoinum . Under the dedicated control of a fermentation system, an intense almond-like and sweetish aroma was perceived by a trained sensory panel ( n = 10) after fermentation of pure soy whey within 20 h. By application of direct immersion–stir bar sorptive extraction combined with gas chromatography–mass spectrometry–olfactometry (DI-SBSE-GC–MS–O), around 1.0 mg/L benzaldehyde and 1.1 mg/L 4-methoxybenzaldehyde imparting a pleasant almond-like odor note were determined in the fermented soy whey with I. benzoinum . Concurrently, a certain of amount of the dry mass of I. benzoinum was accumulated with 73.2 mg/g crude protein and seven essential amino acids.