Selected lactobacilli and bifidobacteria development in solid state fermentation using soybean paste

Area of Science:

• Food Science
• Microbiology
• Fermentation Technology

Background:

• Consumers seek natural foods with health-promoting compounds.
• Soybean offers beneficial health effects and is a suitable food substrate.
• Lactic acid bacteria and bifidobacteria are vital for improving fermented food quality.

Purpose of the Study:

• To optimize a soybean solid-state fermentation system for carrying probiotic microorganisms.
• To develop a functional vegetarian food using soybean as a carrier.
• To analyze the behavior of selected lactobacilli and bifidobacteria in a soybean matrix.

Main Methods:

• Optimized processing parameters for soybean paste: 80% moisture, 4% inoculum size, 37°C.
• Utilized homogeneous soybean pastes as substrate and support for solid-state fermentation.
• Selected and tested Lactobacillus rhamnosus CRL 981 for fermentation performance.

Main Results:

• Lactobacillus rhamnosus CRL 981 demonstrated high acidification and cell counts within 24 hours.
• The specific growth rate of L. rhamnosus CRL 981 was increased in the optimized soybean paste.
• The optimized soybean paste proved effective as a carrier for probiotic microorganisms.

Conclusions:

• A soybean-based solid-state fermentation system can successfully carry probiotic microorganisms.
• This system has the potential for producing functional vegetarian foods.
• Probiotic fermentation enhances the nutritional and functional properties of soybean, increasing consumer appeal.