Skip to main content

Bacillus fermentation of soybeans

Abstract

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.

This is a preview of subscription content, access via your institution.

References

  1. Batra, L.R. & Millner, P.D. 1976 Asian fermented foods and beverages. Developments in Industrial Microbiology 17, 117–128.

    Google Scholar 

  2. Campbell-Platt, G. 1987 Fermented Foods of the World—A Dictionary and Guide. London: Butterworths.

    Google Scholar 

  3. Kunitz, M. 1947 Crystalline soybean trypsin inhibitor II. General properties. Journal of General Physiology 30, 291–310.

    Google Scholar 

  4. Njoku, H.O., Ogbulie, J.N. & Nnubia, C. 1990 Microbiological study of the traditional processing of African oil bean (Pentaclethra macrophylla Bentham) for ugba production. Food Microbiology 7, 13–26.

    Google Scholar 

  5. Odunfa, S.A. 1985 African fermented foods. In Microbiology of Fermented Foods, Vol. 2, ed. Wood, B.J.B. pp. 155–191. London: Elsevier.

    Google Scholar 

  6. Odunfa, S.A. 1986 Dawadawa. In Legume-based Fermented Foods, eds Reddy, N.R., Pierson, M.D. & Salunkhe, D.K. pp. 173–189. Boca Raton, FA: CRC Press.

    Google Scholar 

  7. Ohta, T. 1986 Natto. In Legume-based Fermented Foods eds Reddy, N.R., Pierson, M.D. & Salunkhe, D.K. pp. 85–93. Boca Raton, FA: CRC Press.

    Google Scholar 

  8. Rowley, B.I. & Bull, A.T. 1977 Isolation of a yeast-lyzing Arthrobacter species and the production of the lytic enzyme complex in batch and continuous-flow fermenters. Biotechnology and Bioengineering 19, 879–899.

    Google Scholar 

  9. Slanetz, L.W. & Bartley, C.H. 1957 Numbers of enterococci in water, sewage and feces determined by the membrane filter technique with an improved medium. Journal of Bacteriology 74, 591–595.

    PubMed  Google Scholar 

  10. Sundhagul, M., Smanmathuroj, P. & Bhodacharoen, W. 1972 Thua-nao: a fermented soybean food of Northern Thailand. I. Traditional processing method. Thai Journal of Agricultural Science 5, 43–56.

    Google Scholar 

  11. Tamang, J.P., Sarkar, P.K. & Hesseltine, C.W. 1988 Traditional fermented foods and beverages of Darjeeling and Sikkim—a review. Journal of the Science of Food and Agriculture 44, 375–385.

    Google Scholar 

  12. Yokotsuka, T. 1985 Fermented protein foods in the Orient, with emphasis on shoyu and miso in Japan. In Microbiology of Fermented Foods, Vol. 1, ed Wood, B.J.B. pp. 197–247 London: Elsevier.

    Google Scholar 

  13. Yokotsuka, T. 1991 Proteinaceous fermented foods and condiments prepared with koji moulds. In Handbook of Applied Mycology, Vol. 3, Foods and Feeds, eds Arora, D.K., Mukerji, K.G. & Marth, E.H. pp. 329–373 New York: Marcel Dekker.

    Google Scholar 

Download references

Authors

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.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Sarkar, P.K., Cook, P.E. & Owens, J.D. Bacillus fermentation of soybeans. World J Microbiol Biotechnol 9, 295–299 (1993). https://doi.org/10.1007/BF00383066

Download citation

Key words

  • Bacillus
  • Enterococcus
  • fermentation
  • kinema
  • soybean