|
KMID : 1160620040090020138
|
|
Preventive Nutrition and Food Science
2004 Volume.9 No. 2 p.138 ~ p.143
|
|
|
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
|
|
Oh Soo-Myung
Kim Chan-Shick
Lee Sam-Pin
|
|
|
Abstract
|
|
|
|
Soybean curd residues (SCR) obtained from hot and cold manufacturing processes were fermented by indigenous microorganisms, Lactobacillus rhamnosus LS and Bacillus firmus NA-1 for 15 h at 37℃. The pH, acidity, viable cell counts, and tyrosine content were evaluated in samples with variations in sugar, starter and type of SCR. The raw Doowon SCR (D-SCR, cold-processed) fermented by indigenous microorganism had a 0.9% acidity and 6.7×10^7 CFU/g viable cell counts, compared with the 0.11% acidity and 6.7×10^6 CFU/g viable cell counts of raw fermented Pulmuwon SCR (P-SCR, hot-processed). After fermentation of raw P-SCR with 1% glucose and 1% L. rhamnosus LS starter, the viable cell counts, tyrosine content and acidity were 4.7×10^8 CFU/g, 16.3 mg% and 0.9%, respectively. In addition, the raw P-SCR fermented with Bacillus firmus NA-1 as co-starter had a 0.45% acidity, 2.4×10^8 CFU/g lactic acid bacteria, and 3.3×10^6 CFU/g Bacillus sp. In particular, the tyrosine content was increased 5 fold. The drying of fermented SCR was completed by hot-air drying (50℃) within 12 h; the dried P-SCR and D-SCR had 1.8×10^7 CFU/g and 5.3×10^6 CFU/g viable cell counts, respectively. The concentrate of methanol extract from fermented D-SCR inhibited the initial cell growth of E. coli, Staphylococcus aureus and Pseudomonas aeruginosa in liquid culture.
|
|
|
KEYWORD
|
|
|
soybean curd residue, lactic acid bacteria, Bacillus, peptide
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|