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Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation

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Abstract

Okara (soybean residue), a by-product from soymilk and tofu production, has a green, grassy off odour as it contains a large amount of aldehydes. This work investigated the rate-limiting enzyme(s) in the formation of aldehydes in okara and the pathways leading to their bioconversion into fruity, pleasant-smelling esters by the yeast Lindnera saturnus. Lipase and hydroperoxide lyase were shown to be rate-limiting enzymes while endogenous soy lipoxygenase was also crucial for the production of aldehydes in okara. Subsequent fermentation of okara by L. saturnus increased the amount of esters by about 70 times to 165–277 μg/g dried okara. The generation of C7 esters followed our hypothesised pathway, while that for C6 esters was mainly affected by L. saturnus. This study presents a simple and inexpensive one-pot setup for the natural bio-production of esters from okara.

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Acknowledgements

The authors thank Super Bean International Pte Ltd. for kindly providing the okara used.

Funding

This work was supported by Ministry of Education, Singapore (R143–000–664-114).

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Authors and Affiliations

  1. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore

    Weng Chan Vong & Shao-Quan Liu

  2. National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, 215123, Jiangsu, China

    Shao-Quan Liu

Authors
  1. Weng Chan Vong
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  2. Shao-Quan Liu
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Correspondence to Shao-Quan Liu.

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Vong, W.C., Liu, SQ. Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation. Appl Microbiol Biotechnol 102, 10017–10026 (2018). https://doi.org/10.1007/s00253-018-9396-4

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  • DOI: https://doi.org/10.1007/s00253-018-9396-4

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