Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)

  • Baek, Joseph (Dept. of Food Science and Technology, Keimyung University) ;
  • Kim, Chan-Shick (Faculty of Horticultural Life Science, Cheju National University) ;
  • Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University)
  • Published : 2002.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

Soybean curd residue (SCR) was fermented by lactic acid bacteria, Lactobacillus rhamnosus LS and Entercoccus faecium LL, isolated from SCR. The pH, titratable acidify and viable cell counts were determined from the fermented SCR to evaluate the lactic acid production and growth of lactic acid bacteria. Optimal amounts of pretense enzyme and glucose, and ideal fermentation time for SCR fermentation were estimated by response surface methodology (RSM). Raw SCR fermented by indigenous microorganisms had 0.78 % titratable acidity, The acid production in SCR fermented by L. rhamnosus LS was greatly enhanced by the addition of glucose and lactose. However only glucose increased acid production by Ent. faecium LL. The proof test of SCR fermentation demonstrated that similar results for titratable acidity, tyrosine content and viable cell counts to that predicted could be obtained by the at optimized fermentation conditions. In the presence of 0.029 % (w/w) pretense enzyme and 0.9% (w/w) glucose, the SCR fermented by Ent. faecium LL showed 1.07% (w/v) of titratable acidity, 1.02 mg% tyrosine content and 2$\times$10$^{9}$ (cfu/g) of viable cell counts. With the SCR fortified with 0.033% pretense enzyme and 1.7% glucose, L. rhamnosus LS showed 1.8% (w/v) of titratable acidity, 0.92 mg% of tyrosine content and 2$\times$10$^{9}$ (cfu/g) of viable cell counts.

Keywords

References

  1. Ohno A, Ano T, Shoda M. 1996. Use of soybean curd residue, okara, for the solid-state substrate in the production of a lipopeptide antibiotic, iturin A, by Bacillus subtilis NB22. Process Biochem 31: 801-806 https://doi.org/10.1016/S0032-9592(96)00034-9
  2. Ma CY, Liu WS, Kwok KC, Kwok F. 1997. Isolation and characterization of proteins from soymilk residue (okara). Food Res Int 29: 799-805
  3. Wang HL, Cavins JF. 1989. Yield and amino acid composition of fractions obtained during tofu production. Cereal Chem 66: 359-361
  4. Yamaguchi F, Ota Y, Hatanaka C. 1996. Extraction and purification of pectic polysaccharides from soybean okara and enzymatic analysis of their structures. Carbohydr Polym 30: 265-273 https://doi.org/10.1016/S0144-8617(96)00046-X
  5. Kurokochi K, Matsuhashi T, Nakuzawa M, Nakazawa A. 1977. Use of okara powder for bread. New Food Ind 19: 49-53
  6. Sohn JW, Kim WJ. 1985. Some quality changes in soybean curd on addition of dried soymilk residue. Kor J Food Technol 6: 522-525
  7. O'Toole DK. 1999. Characteristics and use of okara, the soybean residue from soymilk production: a review. J Agric Food Chem 47: 363-371 https://doi.org/10.1021/jf980754l
  8. Lee MS. 1987. Studies on the isolation, characterization of microorganism and compositional change during natural fermentation of soybean curd residue. MD Dissertation, Korea University
  9. Baek J, Lee IS, Lee SP. 2002. Characterization and fermentation characteristics of lactic acid bacteria isolated from soybean curd residue. J Kor Soc Food Sci Nutr 31: 583- 588 https://doi.org/10.3746/jkfn.2002.31.4.583
  10. AOAC. 2000. Official methods of analysis. 17th ed. Association of official analytical chemists, Washington DC. Chapter 4, p 1-40
  11. Lee MS, Kim KH, Lee KJ. 1987. Microorganism and compositional change during soybean curd residue of fermentation. Kor J Food Sci Technol 19: 520-527
  12. Chaplin MM, Kennedy JF. 1994. Carbohydrate analysis: A practical approach. 2nd ed. IRL Press, New York. p 3
  13. Amerine MA, Ough CS. 1980. Methods for analysis of musts and wines. A Wiley-Interscience Publication, New York. p 46-183
  14. Myers RH. 1971. Response surface methodology. Allyn and Bacon, Inc, New York
  15. Wanasundara PK, Shahidi R. 1996. Optimization of hexametaphosphate-assisted extraction of flaxseed proteins using response surface methodology. J Food Sci 61: 604-607 https://doi.org/10.1111/j.1365-2621.1996.tb13168.x
  16. SAS Institute Inc. 1988. SAS/STAT user's guide. version 6. 4th ed. Cary, NC, USA
  17. Shin DH, Kim MS, Bae KS, Kho YH. 1992. Identification of putrefactive bacteria related to soybean curd. Kor J Food Sci Technol 24: 29-30
  18. Cha SK, Choi BK, Kim KH. 1990. Comparison of cultivars of soybean by soy yoghurt production. Kor J Food Sci Technol 22: 357-362
  19. Audisio MC, Oliver G, Apella MC. 2001. Effect of different complex carbon source on growth and bacteriocin synthesis of Enterococcus faecium. Int J Food microbiol 63: 235-241 https://doi.org/10.1016/S0168-1605(00)00429-3
  20. Kim BW, Shon DS, Lee KC, Chun BC. 1982. Effects of feeding Streptococcus faecium Cernelle 68 (SF68) on the performance and the incidence of diarrhoea in piglets and fattening pigs. Kor Agri Res Rep 16: 51-56
  21. Meurman JH, Antila H, Korhonen A, Salminen S. 1994. Effect of Lactobacillus rhamnosus strain GG (ATCC 53103) on the growth of Streptococcus sobrinus in vitro. Eur J Oral Sci 103: 253-258 https://doi.org/10.1111/j.1600-0722.1995.tb00169.x
  22. Gopal PK, Prasad J, Smart J, Gill HS. 2001. In vitro adherence properties of Lactobacillus rhamnosus DR20 and Bifidobacterium lactis DR10 strains and their antagonistic activity against an enterotoxigenic Escherichia coli. Int J Food Microbiol 67: 207-216 https://doi.org/10.1016/S0168-1605(01)00440-8
  23. Vanhaverbeke C, Bosso C, Colin-Morel P, Gey C, Gamar- Nourani L, Blondeau K, Simonet JM, Heyraud A. 1998. Structure of an extracellular polysaccharide produced by Lactobacillus rhamnosus strain C83. Carbohydr Res 314: 211-220 https://doi.org/10.1016/S0008-6215(98)00297-3
  24. Yu JH, Jin HS, Lew ID. 1989. Interaction between Lactobacillus acidophilus and Saccharomyces uvarum on utilization of galacto-oligosaccharides in soymilk. Kor J Appl Microbiol Bioeng 17: 533-538
  25. Delcour J, Ferain T, Holes P. 2000. Advances in the genetics of thermophilic lactic acid bacteria. Current Opinion Biotechnol 11: 497-504 https://doi.org/10.1016/S0958-1669(00)00134-8

Cited by

  1. Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients vol.8, pp.3, 2003, https://doi.org/10.3746/jfn.2003.8.3.278
  2. OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL vol.35, pp.6, 2011, https://doi.org/10.1111/j.1745-4514.2010.00493.x
  3. Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics vol.9, pp.2, 2004, https://doi.org/10.3746/jfn.2004.9.2.138