Isolation and Characterization of Yeast Strains from Spontaneously Fermented Tofu Whey
Main Article Content
Abstract
In traditional tofu production in Vietnam, the coagulant used is fermented tofu whey, which is the liquid separated after the coagulation of soybean proteins and is left to ferment spontaneously. There is currently limited research on the microorganisms involved in this fermentation process. This study focuses on the isolation and characterization of yeast strains from fermented tofu whey samples collected from Mơ village at different times of the year, under varying temperature and humidity conditions. Three yeast strains (Y12.1, TA18, and TA32) were selected based on preliminary sensory evaluations for further investigation. These strains were characterized to build a basic profile, including colony morphology, cell structure, and sugar utilization. Using ITS region sequencing for molecular identification, TA18, TA32 and Y12.1 were identified as Pichia kudriavzevii, Candida tropicalis and Kluyveromyces marxianus respectively. The fermentation activities of these strains in tofu whey, including pH, acidity, yeast count, and analyses of organic acids were studied. Strain TA18 demonstrated promising fermentation and sensory characteristics. The data can be used for further studies aimed at developing microbial preparations for tofu production.
Keywords
Fermented tofu whey, yeast isolation, Pichia kudriavzevii, Candida tropicalis, Kluyveromyces marxianus
Article Details
References
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[23] X. Zhou et al., Effects of post-fermentation on the flavor compounds formation in red sour soup, Frontiers Nutrition, vol. 9, Oct. 2022. https://doi.org/10.3389/fnut.2022.1007164
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[25] M. Sauer, D. Porro, D. Mattanovich, and P. Branduardi, 16 years research on lactic acid production with yeast - ready for the market?, Biotechnology Genetic Engineering Reviews, vol. 27, iss. 1, pp. 229-256, 2010. https://doi.org/10.1080/02648725.2010.10648152
[26] G. Perpetuini, A. P. Rossetti, A. Rapagnetta, and R. Tofalo, Unlocking the potential of Kluyveromyces marxianus in the definition of aroma composition of cheeses, Frontier in Microbiology, vol. 15, Sep. 2024. https://doi.org/10.3389/fmicb.2024.1464956
[27] M. Oktaviani, W. Mangunwardoyo, and E. Hermiati, Characteristics of adapted and non-adapted Candida tropicalis InaCC Y799 during fermentation of detoxified and undetoxified hemicellulosic hydrolysate from sugarcane trash for xylitol production, Biomass Convers Biorefin, vol. 13, pp. 12947-12959, Nov. 2021. https://doi.org/10.1007/s13399-021-02087-4
[28] K. H. A. Rahman, N. Najimudin, and K. S. K. Ismail, Transcriptomes analysis of Pichia kudriavzevii UniMAP 3–1 in response to acetic acid supplementation in glucose and xylose medium at elevated fermentation temperature, Process Biochemistry, vol. 118, pp. 41-51, Jul. 2022. https://doi.org/10.1016/j.procbio.2022.03.027
[2] M. D. Y. A. Pal M., Tofu: A popular food with high Nutritional and health benefits, Food & Beverage Processing, vol. 5, no. 4, pp. 54-55, 2019.
[3] L. Zheng, J. M. Regenstein, F. Teng, and Y. Li, Tofu products: A review of their raw materials, processing conditions, and packaging, Comprehensive Reviews in Food Science and Food Safety, vol. 19, no. 6, pp. 3683-3714, Oct. 2020. https://doi.org/10.1111/1541-4337.12640
[4] Q. Zhang et al., Research progress in tofu processing: From raw materials to processing conditions, Critical Reviews in Food Science Nutrition, vol. 58, iss. 9, pp. 1448-1467, Jun. 2017. https://doi.org/10.1080/10408398.2016.1263823
[5] Y. Fei, L. Li, L. Chen, Y. Zheng, and B. Yu, High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant, Food Microbiology, vol. 76, pp. 69-77, Dec. 2018. https://doi.org/10.1016/j.fm.2018.04.004
[6] Z. Qiao, X. D. Chen, Y. Cheng, H. Liu, Y. Liu, and L. Li, Microbiological and chemical changes during the production of acidic whey, a traditional Chinese tofu-coagulant, International Journal of Food Properties, vol. 13, iss. 1, pp. 90-104, Jul. 2010. https://doi.org/10.1080/10942910802180190
[7] N. Q. Duc, Research on technological factors affecting protein coagulation and quality of Mo Hanoi tofu for industrial-scale production, Ph.D. dissertation, Dept. Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam, 2022.
[8] L. Li, J. W. Feng, L. Liu, Y. T. Fei, and D. M. Liu, Isolation and identification of yeast from acidic tofu whey and its application to soy yogurt, Modern Food Science and Technology, vol. 32, no. 5, pp. 173-179, May. 2016.
[9] D. Xu et al., Soy whey as a promising substrate in the fermentation of soy sauce: a study of microbial community and volatile compounds, International Journal of Food Science Technology, vol. 56, no. 11, pp. 5799-5811, Jun. 2021. https://doi.org/10.1111/ijfs.15164
[10] S. Harju, H. Fedosyuk, and K. R. Peterson, Rapid isolation of yeast genomic DNA: Bust n’ Grab, BMC Biotechnology, vol. 4, no. 1, pp. 1-6, Apr. 2004. https://doi.org/10.1186/1472-6750-4-8
[11] Y. Dai, Z. Xu, Z. Wang, X. Li, J. Dong, and X. Xia, Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu, LWT - Food Science and Technology, vol. 173, pp. 114355, Jan. 2023. https://doi.org/10.1016/j.lwt.2022.114355
[12] B. Li et al., Components analysis and flour preparation of tofu whey, Advance Journal of Food Science and Technology, vol. 12, no. 10, pp. 574-578, Dec. 2016. https://doi.org/10.19026/ajfst.12.3306
[13] S. B. Rajarshi Sanyal, Reduction of flatus sugars: An Approach towards nutritional enhancement, Biotica Research Today, vol. 3, pp. 897-900, Oct. 2021.
[14] S. A. Korma et al., Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations, Brazilian Journal of Microbiology, vol. 53, no. 3, pp. 1564, 2022. https://doi.org/10.1007/s42770-022-00773-7
[15] G. Perpetuini, F. Tittarelli, C. Perla, and R. Tofalo, Influence of different aggregation states on volatile organic compounds released by dairy Kluyveromyces marxianus strains, Foods, vol. 11, iss. 18, pp. 2910, Sep. 2022. https://doi.org/10.3390/foods11182910
[16] H. İ. Kahve, In vitro evaluation of the technological and probiotic potential of Pichia kudriavzevii strains isolated from traditional fermented foods, Current Microbiology, vol. 80, no. 12, pp. 1-9, Oct. 2023. https://doi.org/10.1007/s00284-023-03505-8
[17] Y. Chu et al., Advances in the application of the nonconventional yeast Pichia kudriavzevii in Food and Biotechnology Industries, Journal of Fungi 2023, vol. 9, iss. 2, Jan. 2023. https://doi.org/10.3390/jof9020170
[18] J. S. S. Yadav, J. Bezawada, S. Yan, R. D. Tyagi, and R. Y. Surampalli, Candida krusei: Biotechnological potentials and concerns about its safety, Canadian Journal of Microbiology, vol. 58, no. 8, pp. 937-952, Aug. 2012. https://doi.org/10.1139/w2012-077
[19] G. V. de Melo Pereira et al., What is Candida doing in my food? a review and safety alert on its use as starter cultures in fermented foods, Microorganisms, vol. 10, no. 9, Sep. 2022. https://doi.org/10.3390/microorganisms10091855
[20] M. A. Pfaller, D. J. Diekema, J. D. Turnidge, M. Castanheira, and R. N. Jones, Twenty years of the SENTRY antifungal surveillance program: results for Candida species from 1997–2016, Open Forum Infectious Diseases, vol. 6, iss. Supplement_1, pp. S79-S94, Mar. 2019. https://doi.org/10.1093/ofid/ofy358
[21] N. Quang Duc and T. Thi Thu Hang, Effect of fermentation time of tofu whey on quality, Vietnam Journal of Agricultural Sciences, vol. 17, no. 1, pp. 55-63, 2019.
[22] Y. Y. Luo et al., Flavor improvement of fermented soybean foods by co-fermentation with Bacillus velezensis and Lactiplantibacillus plantarum, LWT - Food Science and Technology, vol. 186, Aug. 2023. https://doi.org/10.1016/j.lwt.2023.115257
[23] X. Zhou et al., Effects of post-fermentation on the flavor compounds formation in red sour soup, Frontiers Nutrition, vol. 9, Oct. 2022. https://doi.org/10.3389/fnut.2022.1007164
[24] S. Plessas, L. Bosnea, C. Psarianos, A. A. Koutinas, R. Marchant, and I. M. Banat, Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus, Bioresour Technol, vol. 99, iss. 13, pp. 5951-5955, Sep. 2008. https://doi.org/10.1016/j.biortech.2007.10.039
[25] M. Sauer, D. Porro, D. Mattanovich, and P. Branduardi, 16 years research on lactic acid production with yeast - ready for the market?, Biotechnology Genetic Engineering Reviews, vol. 27, iss. 1, pp. 229-256, 2010. https://doi.org/10.1080/02648725.2010.10648152
[26] G. Perpetuini, A. P. Rossetti, A. Rapagnetta, and R. Tofalo, Unlocking the potential of Kluyveromyces marxianus in the definition of aroma composition of cheeses, Frontier in Microbiology, vol. 15, Sep. 2024. https://doi.org/10.3389/fmicb.2024.1464956
[27] M. Oktaviani, W. Mangunwardoyo, and E. Hermiati, Characteristics of adapted and non-adapted Candida tropicalis InaCC Y799 during fermentation of detoxified and undetoxified hemicellulosic hydrolysate from sugarcane trash for xylitol production, Biomass Convers Biorefin, vol. 13, pp. 12947-12959, Nov. 2021. https://doi.org/10.1007/s13399-021-02087-4
[28] K. H. A. Rahman, N. Najimudin, and K. S. K. Ismail, Transcriptomes analysis of Pichia kudriavzevii UniMAP 3–1 in response to acetic acid supplementation in glucose and xylose medium at elevated fermentation temperature, Process Biochemistry, vol. 118, pp. 41-51, Jul. 2022. https://doi.org/10.1016/j.procbio.2022.03.027