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KMID : 1160620120170010036
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Preventive Nutrition and Food Science
2012 Volume.17 No. 1 p.36 ~ p.45
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Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum
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Park Min-Ju
General Thiyam
Lee Sam-Pin
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Abstract
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To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at 42oC, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and 1.7×1010 CFU/g of viable cell counts. After the second lactic acid fermentation with 10～30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64～1.99%, tyrosine content with 246～308 mg% and protease activity in the range of 5.2～17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated 1.6×108 CFU/g of B. subtilis and 7.3×1010 CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 g·ømm-1 greatly decreased to 1,533 g·ømm-1 in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264～3,998 in the presence of 10～30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.
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KEYWORD
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solid-state fermentation, Bacillus subtilis, Lactobacillus plantarum, peptides, probiotic
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