Modulating the aroma and taste profile of soybean using novel strains for fermentation

A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with Rhizopus oryzae, which correlated with an increase in umami intensity as measured using an E-tongue. Samples fermented with Neurospora crassa also demonstrated an increase in methionine and cysteine, sulfur-containing amino acids that are deficient in raw soybean. Fermentation additionally resulted in a significant increase in fatty acids and alterations to the fatty acid profile. Notably, samples fermented with Penicillium camemberti, Penicillium nalgiovense, Penicillium chrysogenum, and Leuconostoc mesenteroides containing omega-3 fatty acids. Lastly, fermentation introduced desirable aroma compounds, including 'smoky', 'cheesy' and 'floral' notes, enhancing the sensory appeal of certain samples. This study demonstrates the innovative use of novel microbial strains in soybean fermentation as a promising strategy to modulate the aroma and taste profile of soybean products.