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Taste characterization of okara and okara-derived substrates fermented by Pleurotus ostreatus mycelium
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DOI：10.1016/j.fochx.2026.104209.png)
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Abstract
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• Valorisation of okara and mixtures by fermentation via P. ostreatus mycelium. • Medium differences and fermentation significantly affected taste properties. • Fermentation increased free amino acids, 5′-nucleotides, and succinic acid levels. • The electronic tongue test showed umami taste improvements in fermented okara. • Fermented okara and okara-mix may serve as palatable protein alternatives.
Keywords:
Mycelium
Solid-state fermentation
Taste characterization
Alternative food
Agro-industrial residues
Waste valorization
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