Effect of Aspergillus sojae and cellulase preparations on tofu cake [Soyfoods] fermentation characteristics
1995
Niwa, Y. (Nihon Univ., Tokyo (Japan). Coll. of Agriculture and Veterinary Medicine) | Kamata, H. | Nakanishi, G.
Tofu cake is a crude protein- and TDN-rich by-product produced from tofu manufacture and is useful as animal feed. The present work aimed to determine the chemical characteristics of ensiling tofu cake and to estimate the fermentative quality of tofu cake as an animal feed. In trial 1, tofu cake was ensiled in experimental silos (13 letter) both with and without an Aspergillus sojae preparation, a lactic acid bacteria preparation, glucose (Glu), ground barley (Gb), and beet pulp (Bp). After 91 days the preserved tofu cakes were analyzed for pH, organic acids, and water-soluble carbohydrates (WSC). The pH in preserved tofu cake decreased significantly in all additive-treated groups when compared with the control. In contrast, WSC content significantly increased in all additive-treated groups except for Lc. Lactic acid was higher in Lc, Asp, Glu and GbAs groups than in the control. In trial 2, the effects of adding crude cellulase, A. sojae, Gb, fresh soy sauce cake and heat-treated soy sauce cake on pH, lactic acid, WSC and reducing sugar in preserved tofu cake were studied. Crude cellulase, A. sojae and fresh soy sauce cake induced low pH and a high concentration of lactic acid. An accumulation of reducing sugars was observed in preserved tofu cake in the case of crude cellulase addition. These results indicate that additives such as crude cellulase, A. sojae and fresh soy sauce cake maintain the good quality of preserved tofu cake
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