Thua nao: Alkali Fermented Soybean from Bacillus subtilis
Thua nao: Alkali Fermented Soybean from Bacillus subtilis
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Thua nao：来自枯草芽孢杆菌的碱发酵大豆
DOI：
10.14429/dlsj.3.12192
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发表时间：
2007
影响因子：
--
通讯作者：
A. Leejeerajumnean
中科院分区：
文献类型：
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作者：
A. Leejeerajumnean
花椒是以大豆为原料，经芽孢杆菌发酵而成的泰式碱发酵产品，具有独特的风味和香气。传统烧脑中涉及的微生物是由熟大豆污染的芽孢杆菌、枯草芽孢杆菌、巨型芽孢杆菌和蜡样芽孢杆菌混合的天然菌群。这种产品有很浓的氨气味。干产物中的氨含量低于湿产物。在CO2气氛下发酵或添加磷酸盐缓冲液（0.1 mol kg-1 wet wt KH2PO4, pH 6.5）控制氨的增加，对芽孢杆菌的生长、蛋白水解活性和氨基酸的形成没有影响。花脑的主要挥发性成分与纳豆、日本碱发酵大豆的挥发性成分不同。什么是杆菌碱发酵豆科
Thua nao was a Thai alkali fermented product from soybean by Bacillus and it had a special flavour and aroma. The microorganisms involved in traditional thua nao were mixed natural flora of Bacillus, B. subtilis, B. megaterium and B. cereus, contaminated from cooked soybeans. The product had a very strong smell of ammonia. Ammonia content in dried product was lower than in the wet product. The increase of ammonia was controlled by fermentation under the atmosphere of CO2 or adding phosphate buffer (0.1 mol kg-1 wet wt KH2PO4, pH 6.5), which had no effect on the growth of Bacillus, proteolytic activity or amino acid formation. The major volatile compounds in thua nao were different from those found in natto, Japanese alkali fermented soybean. What is alkali fermented legume from Bacillus