作者: Wilfred F.M. Röling , Frank P. Schuurmans , Kris H. Timotius , Adriaan H. Stouthamer , Henk W. Van Verseveld
DOI: 10.1016/0922-338X(94)90012-4
关键词: Bacteria 、 Glycerol 、 Food science 、 Lactic acid fermentation 、 Bacterial growth 、 Monosaccharide 、 Fermentation 、 Brining 、 Solid-state fermentation 、 Chemistry
摘要: Abstract Prior to the baceman stage or brine fermentation in Indonesian kecap (soy sauce) production, soybeans undergo a number of treatments, such as soaking, cooking and fungal solid state (bungkil stage). The influence these prebrining steps on was investigated. Acidification during soaking inhibited bacterial growth fermentation, causing lower initial numbers bacteria slower acidification baceman. Cooking time influenced softness beans thus bungkil stage. Increasing from 1 3 h resulted better solubility macromolecules gave higher final concentrations products formol nitrogen When increased 5 only slight differences could be observed. Length had some minor influences; amount residual monosaccharides decreased by 16% when length 2 7 d. highest amounts were found with d fermentation. addition rice flour showed that absence yeast is related lack sugars after previous lactic acid In fungi also positively flour. Sun drying crumbling caused enzyme activities glycerol. Growth Pediococcus halophilus faster sun dried, although due content amino acids which less buffering. added salty water similar increase products.