{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Korma SA"],"funding":["Open Fund of Guangdong Provincial Key Laboratory of Enterprises, China"],"pagination":["1549-1564"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9433488"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["53(3)"],"pubmed_abstract":["The beany flavor adversely influences consumer acceptance of soymilk (SM) products. Thus, in this work, the co-fermentation of isolated new yeasts (Kluyveromyces marxianus SP-1, Candida ethanolica ATW-1, and Pichia amenthionina Y) and Kluyveromyces marxianus K (a commercial yeast) along with an XPL-1 starter (including five strains of lactic acid bacteria (LAB)) was utilized to mend the beany flavor of fermented SM (FSM) beverages. Probiotic count, pH, titratable acidity, syneresis, water holding capacity, rheological characteristics, and sensory attributes were investigated. Furthermore, the free amino acids, nucleotides, and volatile compounds (VCs) were analyzed, also presenting the collected VC data by exploiting a principal component analysis (PCA) and a heatmap with a hierarchical cl"],"journal":["Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]"],"pubmed_title":["Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations."],"pmcid":["PMC9433488"],"funding_grant_id":["2017B030302002"],"pubmed_authors":["An P","Zhou Q","Cacciotti I","Ghamry M","Niazi S","Korma SA","Li L","Abdrabo KAE","Rehman A","Manzoor MF"],"additional_accession":[]},"is_claimable":false,"name":"Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations.","description":"The beany flavor adversely influences consumer acceptance of soymilk (SM) products. Thus, in this work, the co-fermentation of isolated new yeasts (Kluyveromyces marxianus SP-1, Candida ethanolica ATW-1, and Pichia amenthionina Y) and Kluyveromyces marxianus K (a commercial yeast) along with an XPL-1 starter (including five strains of lactic acid bacteria (LAB)) was utilized to mend the beany flavor of fermented SM (FSM) beverages. Probiotic count, pH, titratable acidity, syneresis, water holding capacity, rheological characteristics, and sensory attributes were investigated. Furthermore, the free amino acids, nucleotides, and volatile compounds (VCs) were analyzed, also presenting the collected VC data by exploiting a principal component analysis (PCA) and a heatmap with a hierarchical cl","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Sep","modification":"2026-05-05T03:24:12.149Z","creation":"2025-04-04T08:06:24.464Z"},"accession":"S-EPMC9433488","cross_references":{"pubmed":["35661334"],"doi":["10.1007/s42770-022-00773-7"]}}