Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum

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 42°C, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage...

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Detalles Bibliográficos
Autores principales: Park, Min-Ju, General, Thiyam, Lee, Sam-Pin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866766/
https://www.ncbi.nlm.nih.gov/pubmed/24471061
http://dx.doi.org/10.3746/pnf.2012.17.1.036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866766/
https://www.ncbi.nlm.nih.gov/pubmed/24471061
http://dx.doi.org/10.3746/pnf.2012.17.1.036

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