Crimson Publishers Publish With Us Reprints e-Books Video articles

Abstract

Novel Techniques in Nutrition and Food Science

Effect of Storage on Protein Composition of Fermented Soybean (Glycine Max) Seed by Bacillus Subtillis

Submission: May 24, 2018;Published: August 20, 2018

DOI: 10.31031/NTNF.2018.02.000543

ISSN 2640-9208
Volume2 Issue4

Abstract

The effect of storage (shelf life) on percentage protein composition of stored fermented soybean seed was studied. Samples were fermented with Bacillus substilis (as a starter culture) and without (natural fermentation) for 3 days. Two methods of preservation were used, namely; oven drying and salting. Each sample was oven dried within 4-24hours and the percentage moisture content removed was calculated. 1-3% salt was also added to the fermented samples to monitor the effect of salting on the shelf life. Constant weight was obtained from 12hours of drying and about 0% moisture content which is very close to total dryness was obtained in both fermented soybean samples. Samples were monitored for two weeks. The protein content reduced with storage duration while pH moved towards acidic medium.

Keywords: Fermentation; Glycine max; Shelf life; Physiology; Bacillus subtillis

Get access to the full text of this article


About Crimson

We at Crimson Publishing are a group of people with a combined passion for science and research, who wants to bring to the world a unified platform where all scientific know-how is available read more...

Leave a comment

Contact Info

  • Crimson Publishers, LLC
  • 555 Madison Avenue, 5th floor
  •     New York, NY 10022, USA
  • +1 (929) 600-8049
  • +1 (929) 447-1137
  • info@crimsonpublishers.com
  • www.crimsonpublishers.com