title: Fermentation process improvement of a Chinese traditional food: soybean residue cake.
abstract: Fermentation process improvement of soybean residue cake, a Chinese traditional fermented food, and its physicochemical analysis during fermentation were studied. One of the dominant strains in the fermentation was isolated and identified as Mucor racemosus Fresenius. The fermentation process was improved by subsection fermentation. The crude protein content decreased from 19.95 ± 0.03% in the raw soybean residue to 16.85 ± 0.10% in the fermented products, and the formaldehyde nitrogen content increased from 0.068 ± 0.004% to 0.461 ± 0.022% in final fermented cakes. Hardness of samples significantly (P < 0.05) increased whereas springiness, cohesiveness, and resilience significantly (P < 0.05) decreased with increasing fermentation time, respectively. Microstructure observations showed obvious change of the surface of cake samples during the fermentation process.
  
  
  CONCLUSIONS
  During the soybean processing, it will produce plenty of by-products, and the most part of them is soybean residue. The discarded soybean residue causes economic loss. Fortunately, we can obtain nutritious and delicious fermented soybean residue cakes by fermenting soybean residue as raw material.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural Univ., Wuhan 430070, China.
authors.forename: Yingzheng
authors.initials: Y
authors.lastname: Yao
authors.forename: Siyi
authors.initials: S
authors.lastname: Pan
authors.forename: Kexing
authors.initials: K
authors.lastname: Wang
authors.forename: Xiaoyun
authors.initials: X
authors.lastname: Xu
mesh_terms: D055598:Chemical Phenomena; D002681:China; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005525:Food-Processing Industry / Q000191:economics; D005557:Formaldehyde / Q000378:metabolism; D055951:Functional Food / Q000032:analysis* / Q000191:economics / Q000382:microbiology*; D006244:Hardness; D025301:Hyphae / Q000648:ultrastructure; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D009089:Mucor / Q000145:classification / Q000302:isolation & purification / Q000378:metabolism* / Q000648:ultrastructure; D016533:Mycological Typing Techniques; D010858:Pigmentation; D014674:Plant Proteins, Dietary / Q000737:chemistry / Q000378:metabolism; D045730:Soy Foods / Q000032:analysis* / Q000191:economics / Q000382:microbiology*; D030262:Soybean Proteins / Q000737:chemistry / Q000378:metabolism; D058432:Sporangia / Q000648:ultrastructure; D013499:Surface Properties; D013997:Time Factors
chemical_list: D007220:Industrial Waste; D014674:Plant Proteins, Dietary; D030262:Soybean Proteins; D005557:Formaldehyde