Cereal and pulse based fermented food: bioenrichment of wheat and soybean flours through solid state fermentation under natural conditions [in Bangladesh]
1990
Hoque, M.M. | Ahsan, M.M. | Hoq, M. (Dhaka Univ. (Bangladesh). Dept. of Microbiology)
A mixture of wheat and soybean flour (1:1) with 70% moisture was allowed for fermentation in natural conditions at 30 deg.C for 72h. This moisture level favoured the growth of bacteria and yeasts, inhibiting filamentous fungi. A significant increase of microbial biomass was achieved in the fermented mass. The predominant microorganisms were Lactobacillus plantarum, Streptococcus facials, Pediococcus acidiactici, Saccharomyces cerevisiae, S. cerevisiae var. ellipsoideus, Candida tropicalis and C. mycoderma. The initial pH decreased to 4.6 from 6.8 and its equivalent titratable acidity raised to 680 mg from 120 mg of NaOH per 100 g of fermented mass. The fermented mass was enriched with soluble protein, thiamine and riboflavin.
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