Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae.

@article{Chua2017BiotransformationOS,
  title={Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae.},
  author={Jian-Yong Chua and Yuyun Lu and Shao-Quan Liu},
  journal={International journal of food microbiology},
  year={2017},
  volume={262},
  pages={
          14-22
        }
}
Soy whey is a liquid waste stream generated from tofu and soy protein manufacturing, and is commonly disposed of into the drainage system in food industry. Instead of disposing of soy whey as a waste, it could be used to produce alcoholic beverages. This study investigated the feasibility of converting soy whey into soy alcoholic beverage using four commercial Saccharomyces cerevisiae strains as a zero-waste approach to tackle the soy whey disposal issue. The four Saccharomyces yeasts grew by… CONTINUE READING

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