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Bacillus fermentation of soybeans.

P K Sarkar1, P E Cook, J D Owens

  • 1, .

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|January 15, 2014
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This summary is machine-generated.

Kinema fermentation using Bacillus sp. DK-W1 and mixed cultures showed similar results. Bacillus growth reached 10(10) c.f.u./g, with pH changes and increased ammonia concentration during fermentation.

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Area of Science:

  • Food Microbiology
  • Fermentation Science

Background:

  • Soybean fermentation is crucial for traditional foods like kinema.
  • Understanding microbial dynamics in soybean fermentation is key to optimizing kinema production.

Purpose of the Study:

  • To investigate the fermentation kinetics of soybeans using Bacillus sp. DK-W1, alone and in combination with Enterococcus faecium DK-C1.
  • To analyze the impact of microbial consortia on key fermentation parameters.

Main Methods:

  • Soybean fermentation (kinema) was conducted using Bacillus sp. DK-W1 and a mixed culture of Bacillus sp. DK-W1 and Enterococcus faecium DK-C1.
  • Microbial cell counts, pH, proteolytic activity, and ammonia concentration were monitored over 48 hours at 37°C.

Main Results:

  • Both fermentation methods yielded similar results, with Bacillus viable cell counts increasing to 10(10) c.f.u./g.
  • A significant pH drop followed by a rise was observed, coinciding with increased proteolytic activity and ammonia production.
  • Enterococcus faecium DK-C1 showed minimal impact on Bacillus growth, proteolytic activity, ammonia production, or final pH.

Conclusions:

  • Bacillus sp. DK-W1 is effective in soybean kinema fermentation.
  • The addition of Enterococcus faecium DK-C1 does not significantly alter the fermentation profile driven by Bacillus sp. DK-W1.