Artikel

Determination of factors affecting the protease content generated in fermented soybean by Bacillus subtilis 1423

The objective of the study to determine the factors affecting the protease content generated during soybean fermentation by Bacillus subtilis. In this study, four factors were investigated during soybean fermentation: (1) pH, (2) fermentation temperature, (3) fermentation time and bacterial density, and (4) added glucose content on steamed soybean. The experimental results showed that at 33 °C temperature, 48 h fermentation time, bacterial density 104 CFU, pH 7, and supplementation of 1 g glucose into 50 g steamed soybean, Bacillus subtilis fermented soybean (another name is natto) had the highest protease activity. This suggests that the fermentation conditions in the study are consistent with the growth of Bacillus subtilis to produce proteases. Moreover, the optimization of fermentation conditions contributes to reducing the energy consumption to obtain the desired product, by increasing the yield in reaction. Therefore, this study is important at an industrial level, while contributing to the rational use of energy.

Language: Englisch

Bibliographic citation: Journal: Energy Reports ; ISSN: 2352-4847 ; Volume: 6 ; Year: 2020 ; Issue: 1 ; Pages: 831-836 ; Amsterdam: Elsevier

Classification: Wirtschaft

Subject: Natto
Nattokinase
Protease
Soy
Soybean

Event: Geistige Schöpfung

(who): Tham Nguyen
Cong Ha Nguyen

Event: Veröffentlichung

(who): Elsevier

(where): Amsterdam

(when): 2020

DOI: doi:10.1016/j.egyr.2019.11.011

Handle: http://hdl.handle.net/10419/243830

Last update: 10.03.2025, 11:44 AM CET

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Object type

Artikel

Associated

Tham Nguyen
Cong Ha Nguyen
Elsevier

Time of origin

2020

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Determination of factors affecting the protease content generated in fermented soybean by Bacillus subtilis 1423

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Other Objects (12)

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The history and science of Chongkukjang, a Korean fermented soybean product

Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality

Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains

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The history and science of Chongkukjang, a Korean fermented soybean product

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Fermented foods of Southeast Asia other than soybean- or seafood-based ones

Functional diversity of AAA+ protease complexes in Bacillus subtilis

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The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening

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