CHANGES IN THE MICROBIAL PROFILE AND PROXIMATE COMPOSITION DURING NATURAL AND CONTROLLED FERMENTATIONS OF SOYBEANS TO PRODUCE KINEMA
CHANGES IN THE MICROBIAL PROFILE AND PROXIMATE COMPOSITION DURING NATURAL AND CONTROLLED FERMENTATIONS OF SOYBEANS TO PRODUCE KINEMA
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DOI：
10.1016/s0740-0020(95)80112-x
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发表时间：
1995-08-01
影响因子：
5.3
通讯作者：
TAMANG, JP
中科院分区：
文献类型：
--
作者：
SARKAR, PK;TAMANG, JP
发酵大豆中枯草芽孢杆菌、屎肠球菌和假丝酵母的平均活菌数逐渐增加；在每个采样时间间隔（8 h）分别达到48、40和32 h时，酸度都显著增加，尽管几乎每隔8 h酸度都显著增加，但发酵基本上是碱性的，导致豆子的pH值上升到8.5左右。随着蛋白氮含量的下降，非蛋白氮和可溶性氮含量几乎每隔8 h显著增加。用枯草芽孢杆菌DK-WI在45℃下发酵无菌大豆，提高了发酵过程和电影的一般接受度，与自然发酵相比，在更短的时间内达到了更理想的发酵效果。单培养发酵中芽孢杆菌数量的增加速度明显快于自然发酵。单培养发酵的电影中芽孢杆菌的数量是自然发酵电影的6.4倍。佘氏杆菌发酵的电影游离脂肪酸含量比自然发酵的电影低140%。但在其他成分参数方面，两种发酵方式相似。1995学术出版社有限公司
The mean viable count of Bacillus subtilis, Enterococcus faecium and Candida parapsilosis increased progressively in fermenting soybeans; the increase was significant at every sampling time interval (8 h) up to 48, 40 and 32 h, respectively Although acidity increased significantly at almost every 8 h interval the fermentation was essentially alkaline, causing pH of the beans to rise to about 8.5. With the decline in protein nitrogen content, the non-protein and soluble nitrogen contents increased significantly at almost every 8 h interval The fermentation process as well as general acceptability of kinema were improved by fermenting sterile beans with B. subtilis DK-WI at 45 degrees C. This led to a more desirable fermentation within a much shorter period, compared with the natural fermentation. The rate of increase of Bacillus count in monoculture fermentation was much faster than that in natural fermentation. The Bacillus count in kinema produced by monoculture fermentation was 6.4 times higher than that of naturally fermented kinema. The content of free fatty acids of She Bacillus-fermented kinema was 140% less than that of the naturally fermented one. However in respect of other compositional parameters, the two types of fermentation were similar. (C) 1995 Academic Press Limited