Improvement of high vitamin B12 Thua nao by mixed cultures of soybean oligosaccharide and the use of bacteria and yeasts
2004
Janpen Tangjitjaroenkun(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Vichien Kitpreechavanich(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Surang Suthirawut(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Pratumporn Chim-anage(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Wanna Praprilong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Warawut Krusong(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agro-Technology. D ept. of Agro-Industry) | Busaba Yongsmith(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology)
Traditional production of "Thua nao" involves predominantly Bacillus spp. fermentation on soybean substrates. It is a high protein fermented food with ammonia smell but without vitamin B12 content. Based on soybean fermented sources and oligosaccharide (raffinose) utilizing capability, three potent microbial isolates with different characteristics to improve Thua-nao fermentation have been selected. They are a high proteolytic Bacillus amyloliquefaciens, a high vitamin B12 producing Klebsiella sp.KB2 and a pleasant aroma contributing yeast, Candida sp. KB1. Cocultures fermentation of Bacillus sp. B4 and Klebsiella sp. KB2 could improve the quality of Thua-nao by enhancing more soluble protein and vitamin B12 contents in the fermented soybean up to 91.43 micro g/100gdw as nine times higher than control fermentation inoculated with Klebsiella sp. KB2 alone. Furthermore, the local Thua-nao isolate, Candida sp. KB1 could significantly decrease the strong ammonia smell without interference on the vitamin B12 content of the product.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Kasetsart University