Predisposing factors contributing to spoilage of soy sauce by Bacillus circulans
2008
Sumague, M.J.V. | Mabesa, R.C. | Dizon, E.I., Philippines Univ. Los Banos, College, Laguna (Philippines). Food Science Cluster | Roxas, N.P., Philippines Univ. Los Banos, College, Laguna (Philippines). Animal and Dairy Sciences Cluster
This study investigated the factors that predispose soy sauce to spoilage by Bacillus circulans. Factors studied that would likely spoil soy sauce were dilution, inoculum, incubation, temperature and incubation period. Determinants of spoilage monitored were viable cell count of B. circulans, pH, titratable acidity and sodium chloride content of soysauce. Dilution, inoculum and incubation temperature significantly affected the viable cell count and pH of soy sauce inoculated with B. circulans at 95% confidence level. Dilution and inoculum, were the most important factors that affected all the determinants of soy sauce spoilage. Optimum conditions for spoilage of soy sauce by B. circulans were found in the range of 70-80% dilution and 14-18% inoculum. Under these conditions, soy sauce has viable cell count of 8 (log CFU/mL), pH of 5.7-6.5, 0.2-0.4% titratable acidity and 4.0-6.0% sodium chloride content. The multiplication of B. circulans in diluted soy sauce indicated that this microorganism is slight to moderate halophile. Soy sauce in the original unaltered state was very stable.
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