Food and Fermentation Industries >

2026 , Vol. 52 >Issue 5: 250 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043221

Dynamic quality analysis of lactic acid bacteria-fermented passion fruit soy whey drink:Nutritional value, antioxidant activity, and sensory-flavor characteristics

  • HU Xiaoting ,
  • HUANG Jianfang ,
  • WEN Ming ,
  • CHEN Hao ,
  • ZHAO Dan ,
  • ZHANG Yin ,
  • SU Weiming ,
  • XIE Le ,
  • ZHOU Xiaohu ,
  • ZHOU Xiaojie
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  • 1(College of Food Science and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang 422000, China)
    2(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524000, China)
    3(Hunan Junyifu Food Co. Ltd., Shaoyang 422000, China)
    4(Hunan Xiangxiangzui Food Co. Ltd., Shaoyang 422000, China)

Received date: 2025-05-07

  Revised date: 2025-07-04

  Online published: 2026-03-25

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Abstract

To enhance the utilization of soybean byproduct soy whey, this study developed a co-fermented drink using soy whey supplemented with passion fruit and lactic acid bacteria (LAB) to investigate the dynamic changes in physicochemical indices, viable cell count, nutritional components, antioxidant activity, and flavor compounds during fermentation (0, 6, 12, 18, 24 h).Results showed that the LAB-passion fruit soy whey drink reached the highest total viable count and antioxidant activity at 18 h.Parameters including pH, total acidity, soluble solids, total phenolics, and total flavonoids increased significantly and then stabilized.Compared to pure soy whey fermentation, the conversion rate of isoflavone glucosides to aglycones was slower in the co-fermented beverage.A total of 84 volatile flavor compounds were detected across five fermentation stages, dominated by esters and alcohols, with the highest total content (1 333.30 μg/kg) at 18 h.Partial least squares discriminant analysis and odor activity value analyses identified linalool, hexyl acetate, myrcene, and acetic acid as key marker compounds defining the aroma profile.This study provides theoretical and practical references for soy whey valorization.

Key words： soy whey; lactic acid bacteria; nutritional value; antioxidant activity; sensory-flavor characteristics

Cite this article

HU Xiaoting , HUANG Jianfang , WEN Ming , CHEN Hao , ZHAO Dan , ZHANG Yin , SU Weiming , XIE Le , ZHOU Xiaohu , ZHOU Xiaojie . Dynamic quality analysis of lactic acid bacteria-fermented passion fruit soy whey drink:Nutritional value, antioxidant activity, and sensory-flavor characteristics[J]. Food and Fermentation Industries, 2026 , 52(5) : 250 -260 . DOI: 10.13995/j.cnki.11-1802/ts.043221

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