BACILLUS-FERMENTATION OF SOYBEANS

被引：62

作者：

SARKAR, PK ^{[1
]}

COOK, PE ^{[1
]}

OWENS, JD ^{[1
]}

机构：

[1] UNIV READING,DEPT FOOD SCI & TECHNOL,FOOD MICROBIAL INTERACT LAB,READING RG6 2AP,ENGLAND

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1993年 / 9卷 / 03期

关键词：

BACILLUS; ENTEROCOCCUS; FERMENTATION; KINEMA; SOYBEAN;

D O I：

10.1007/BF00383066

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Kinema fermentations of Indian and Canadian No. 1 soybeans by Bacillus sp. DK-W1 and by mixed cultures of Bacillus sp. DK-W1 and Enterococcus faecium DK-C1 were essentially identical. The viable cell count of Bacillus increased from an initial 10(5) to 10(10) c.f.u./g wet wt after 48 h incubation at 37-degrees-C. The pH of the fermentation dropped from an initial 6.9 to about 6.4 after 8 h and then rose to 8.6 after 32 h, with a coincident increase in proteolytic activity and ammonia concentration. The fermentations containing E. faecium and Bacillus exhibited a greater initial pH decline and a slightly retarded subseqent increase in pH compared with fermentations with Bacillus only. The presence of E. faecium had no detectable effects on growth of the Bacillus, proteolytic activity, ammonia production or the final pH of the fermentations.

引用

页码：295 / 299

页数：5

共 13 条

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