Nutrient composition of soybean fermented with combined culture of Bacillus subtilis and Bacillus licheniformis
Abstract
Quantitative changes in the nutrient composition of soybeans during fermentation of soybean condiment
by a combined culture of Bacillus subtilis and Bacillus licheniformis were investigated. The highest increase and the
lowest decrease in the nutrient quantities were attained between 20 and 30h of fermentation. Significant (P > 0.05)
increases were in the total soluble protein (356 mg.g-1), free amino acids (354 mg.g-1), ammonia (1.18 mmol/ml) and
organic acid (3.5 molar acidity) relative to the values in unfermented soybean. Total sugars, reducing sugar, lipids and
ash decreased by the end of the 72nd hour of fermentation. The resultant product of fermentation seems to be of higher
quality than the unfermented soybean.
Key Words: Soybean fermentation; Bacillus subtilis; Bacillus licheniformis; Soydaddawa
by a combined culture of Bacillus subtilis and Bacillus licheniformis were investigated. The highest increase and the
lowest decrease in the nutrient quantities were attained between 20 and 30h of fermentation. Significant (P > 0.05)
increases were in the total soluble protein (356 mg.g-1), free amino acids (354 mg.g-1), ammonia (1.18 mmol/ml) and
organic acid (3.5 molar acidity) relative to the values in unfermented soybean. Total sugars, reducing sugar, lipids and
ash decreased by the end of the 72nd hour of fermentation. The resultant product of fermentation seems to be of higher
quality than the unfermented soybean.
Key Words: Soybean fermentation; Bacillus subtilis; Bacillus licheniformis; Soydaddawa
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