NaCl-Added Soybean Fermentation and Post-Fermentation Moisture Modulation : Effects on Safety and Shelf Life of a Traditional, Nonsalted Alkaline Food
2015
Rakshit, M. | Nout, M.J.R. | Sarkar, P.K.
The present study aimed to evaluate the effect of adding NaCl prior to fermentation and moisture reduction after the fermentation on the safety and shelf life of kinema, a Bacillus-fermented soybean food. The physicochemical parameters of kinema decreased with an increase in the concentration of NaCl up to 4 g/100 g where there was no significant change in cell count of the fermenting microorganism (Bacillus subtilis) and sensory score of the product but eliminated Bacillus cereus. Escherichia coli was reduced by 1 log cycle in the presence of NaCl but eliminated when the water activity (aw) of kinema was reduced to 0.5 after fermentation. Salt had no effect on its shelf-life. Storage stability was determined in terms of its moisture sorption isotherms. Thermodynamic functions decreased with increasing moisture content. The monolayer moisture content ranged from 6.0 to 8.3 g/100 g and the optimum aw for storage of kinema was =0.5.
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