A5035316793- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Agriculture Sustainability and Environmental Impact
- GABA and Rice Research
- Food composition and properties
- Food Chemistry and Fat Analysis
- Coffee research and impacts
- Polyamine Metabolism and Applications
- Olfactory and Sensory Function Studies
- Food Waste Reduction and Sustainability
Agency for Science, Technology and Research
2023-2024
National University of Singapore
2024
Fermented soybean products have played a significant role in Asian diets for long time. Due to their diverse flavours, nutritional benefits, and potential health-promoting properties, they gained huge popularity globally recent years. Traditionally, fermentation is conducted spontaneously, using microorganisms naturally present the environment, or inoculating with traditional starter cultures. However, many health risks are associated consumption of these traditionally fermented due presence...
Nontraditional yeasts prevalent in tropical agricultural fermentations such as coffee and cocoa are known to contribute aroma profiles, yet the functional roles interactions between associated microbial consortia a farm fermentation unclear. Here, boiled green bean extract (GBE) from beans was developed rich screening medium deconstruct their during of dried beans. When cultivated coculture with S. cerevisiae on GBE, strain-specific groupings distinct volatile organic profiles were observed...
A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify characterize novel strains with potential enhance flavour profiles including umami, while reducing undesirable notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids samples fermented