Screening of compound fermentation strains for reducing beany flavor of textured soybean protein.

Using headspace solid phase microextraction-gas chromatography-mass spectrometry combined with flavor activity and sensory evaluation, the reduction effect of four strains, which included aroma producing active dry yeast, active dry yeast, Lactobacillus plantarum, and Staphylococcus carnosus, on the beany flavor of textured soybean protein (TSP) were compared. Two strains that could effectively reduce the beany flavor were screened out, and their addition mass ratio and method were studied. Results showed that the four strains could reduce the beany flavor of TSP to a certain degree. The active dry yeast displayed the highest reduction effect, and it decreased the content of beany flavor substances in TSP by 70% . Staphylococcus carnosus had the greatest aroma enhancing effect, and U increased the content of good flavor substances in TSP by 865.41% . Active dry yeast was selected as the deodorant strain, and Staphylococcus carnosus was as the aroma-enhancing strain. The optimal mass ratio of the two strains was 10:1, and their suitable addition method was fermenting TSP first with Staphylococcus botulinus at 20 °C for 12 h and then with active dry yeast at this temperature for 20 h. [ABSTRACT FROM AUTHOR]