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Bacillus fermentation of soybeans


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 105 to 1010 c.f.u./g wet wt after 48 h incubation at 37°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.

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Additional information

P.K. Sarkar was and P.E. Cook and J.D. Owens are with the Food Microbial Interactions Laboratory, Department of Food Science and Technology, University of Reading, Reading RG6 2AP, UK; P.K. Sarkar is now with the Microbiology Laboratory, Centre for Life Sciences, University of North Bengal, Siliguri 734430, India.

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Sarkar, P.K., Cook, P.E. & Owens, J.D. Bacillus fermentation of soybeans. World J Microbiol Biotechnol 9, 295–299 (1993).

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Key words

  • Bacillus
  • Enterococcus
  • fermentation
  • kinema
  • soybean