Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 22, Issue 2, Pages 209-217Publisher
JAPANESE SOC FOOD SCI & TECHNOLOGY
DOI: 10.3136/fstr.22.209
Keywords
turmeric; soybean; GABA; Bacillus subtilis; Lactobacillus plantarum
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Funding
- Agricultural Biotechnology Development Program of the Ministry of Agriculture, Food and Rural Affairs
- Ministry of Trade, Industry and Energy through Center for Traditional Microorganism Resources at Keimyung University, Republic of Korea
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A turmeric and roasted soybean flour mixture (TRSF) was successfully fermented in solid-state using Bacillus subtilis HA and Lactobacillus plantarum K154. The co-fermentation was optimized using the turmeric mixture (turmeric: RSF=1:1), 5% MSG, and a 2-fold volume of water. The TRSF fermented by B. subtilis HA showed a consistency of 1.23 Pa.s(n) and 3.57% (w/w) mucilage. The co-fermented TRSF exhibited pH 5.94 and 1.94% acidity after the second lactic acid fermentation. The viable cell counts of Bacillus sp. and Lactobacillus sp. were 4.50 x 10(7) CFU/g and 8.00x10(9) CFU/g, respectively. In addition, the co-fermented TRSF exhibited a higher GABA content (1.78%) than that of the single strain-fermented TRSF. Serial co-fermentation using two bacterial strains can thus provide novel turmeric-based ingredients fortified with gamma-PGA, GABA, peptides, and probiotics.
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