{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,19]],"date-time":"2026-03-19T10:40:50Z","timestamp":1773916850264,"version":"3.50.1"},"reference-count":45,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T00:00:00Z","timestamp":1773705600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001348","name":"Agency for Science, Technology and Research","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100001348","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Improving the flavour of soybean-based ingredients remains challenging as soybeans naturally contain compounds that generate green and beany notes. This study evaluated how the surface-growing food-grade fungus Penicillium nalgiovense (PN), alone and together with selected yeasts and lactic acid bacteria, alters the chemistry and sensory attributes of soybeans during solid-state fermentation. PN showed strong proteolytic activity in the monoculture fermentation, producing the highest accumulation of free amino acids (1324 mg\/100 g), while its combination with Lactiplantibacillus plantarum (LP) further increased this to 1487 mg\/100 g due to acid-assisted protease action. Sugar and organic acid profiles reflected distinct metabolic roles among the strains; for example, PNLP and PN-Debaryomyces hansenii (DH) depleted sucrose and glucose completely by 72 h, whereas DH retained substantial sucrose. Fermentation also altered the lipid profiles, where PN-Kluyveromyces marxianus (KM) showed the highest increase in polyunsaturated fatty acids, with linoleic and \u03b1-linolenic acid increasing more than twofold and threefold, respectively. Volatile analysis showed a significant decrease in hexanal (from 18.3 \u00b5g\/g in control to &lt;2.0 \u00b5g\/g post fermentation) and an increase in esters, floral alcohols, and savoury compounds depending on the microbial pairing. Electronic tongue profiling showed that PN-fermented samples produced the strongest savoury taste signals. Overall, the work highlights how specific PN-yeast or PN-LAB combinations can be used to modulate flavour development in fermented soy-based substrates.<\/jats:p>","DOI":"10.3390\/foods15061053","type":"journal-article","created":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T12:42:16Z","timestamp":1773751336000},"page":"1053","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["From Charcuterie to Plant-Based: Harnessing Penicillium nalgiovense for Innovative Soybean Co-Culture Fermentation"],"prefix":"10.3390","volume":"15","author":[{"given":"Xin Hui","family":"Chin","sequence":"first","affiliation":[{"name":"Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, 31 Biopolis Way, Nanos, Singapore 138669, Singapore"},{"name":"Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, Singapore 117543, Singapore"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-6367-1879","authenticated-orcid":false,"given":"Ryan","family":"Soh","sequence":"additional","affiliation":[{"name":"Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, 31 Biopolis Way, Nanos, Singapore 138669, Singapore"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-1102-374X","authenticated-orcid":false,"given":"Geraldine","family":"Chan","sequence":"additional","affiliation":[{"name":"Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, 31 Biopolis Way, Nanos, Singapore 138669, Singapore"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pnelope","family":"Ng","sequence":"additional","affiliation":[{"name":"Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, 31 Biopolis Way, Nanos, Singapore 138669, Singapore"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1852-4067","authenticated-orcid":false,"given":"Aaron","family":"Thong","sequence":"additional","affiliation":[{"name":"Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, 31 Biopolis Way, Nanos, Singapore 138669, Singapore"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7712-9027","authenticated-orcid":false,"given":"Hosam","family":"Elhalis","sequence":"additional","affiliation":[{"name":"Sydney Technical Centre, AB Mauri, 1 Richardson Place, North Ryde, NSW 2113, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yoganathan","family":"Kanagasundaram","sequence":"additional","affiliation":[{"name":"Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, 31 Biopolis Way, Nanos, Singapore 138669, Singapore"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3526-1097","authenticated-orcid":false,"given":"Yvonne","family":"Chow","sequence":"additional","affiliation":[{"name":"Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, 31 Biopolis Way, Nanos, Singapore 138669, Singapore"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shao Quan","family":"Liu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, Singapore 117543, Singapore"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Andreani, G., Sogari, G., Marti, A., Froldi, F., Dagevos, H., and Martini, D. 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