Browse > Article
http://dx.doi.org/10.3746/jkfn.2002.31.4.583

Characterization and Fermentation Characteristics of Lactic Acid Bacteria Isolated from Soybean Curd Residue (Biji)  

Baek, Joseph (Traditional Microorganism Resources Center, Keimyung University)
Lee, In-Seon (Dept. of Food Science & Technology, Keimyung University)
Lee, Sam-Pin (Dept. of Food Science & Technology, Keimyung University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.4, 2002 , pp. 583-588 More about this Journal
Abstract
Two microorganisms isolated from soybean curd residue (biji) were identified as Enterococcus faecium (51% homology) and Lactobacillus rhamnosus (99.5% homology) by using gram positive identification (GPI) card and API 50 CHL kit, respectively. Ent. faecium grew well in micronized full-fat soyflour (MFS) milk, indicating pH 4.9, 0.38% acidity and 1.8$\times$10$^{9}$ CFU/$m\ell$ of viable cell counts after fermentation for 20 hr. L. rhamnosus LL showed pH 6.5 and 4.6$\times$10$^{8}$ CFU/$m\ell$ viable cell counts, but enhanced acid production in MFS milk mixture fortified with skim milk or by the addition of 1% of glucose and lactose. On the other hand, Ent. faecium LL did not show increased acid production in MFS/skim milk and MFS milk fortified with sugar. The MFS/skim milk fermented by L. rhmnosus LS and Ent. faecium LL showed 600 mg% and 350 mg% lactic acid, respectively.
Keywords
lactic acid bacteria; soybean; soybean curd residue; full-fat soyflour;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Shin DH, Kim MS, Bae KS, Ko YH. 1992. Identification of putrefactive bacteria related to soybean curd. Korean J Food Sci Technol 24: 29-30.   과학기술학회마을
2 Amerine MA, Ough CS. 1979. Methods for analysis of musts and wines. A wiley-interscience publication, John Wiley & Sons, New York. p 46-47.
3 Van der Reit WB, Wight AW, Clillierers KR, Datel JM. 1989. Food chemical investigation of Tofu and its byproduct Okara. Food Chem 34: 193-202.   DOI   ScienceOn
4 Meurman JH, Antila H, Korhonen A, Salminen S. 1995. Effect of Lactobacillus rhamnosus strain GG (ATCC53103) on the growth of Streptococcus sobrinus in vitro. Eur J Oral Sci 103: 253-258.   DOI   ScienceOn
5 Yamaguchi F, Ota Y, Hatanaka C. 1996. Extraction and purification of pectic polysaccharides from soybean Okara and enzymatic analysis of their structures. Carbohydr Polym 30: 265-273.   DOI   ScienceOn
6 Zee J, Boudreau A, Bourgeois M, Breton R. 1988. Chemical composition and nutritional quality of Faba bean (Vicia fada L. Minor) based Tofu. J Food Sci 53: 1772-1774.   DOI
7 Kim DM, Baek HH, Jin JS, Lee SE, Kim KH. 1992. Physicochemical properties of soybean curd whey concentrated by reverse osmosis. Korean J Food Sci Technol 24: 311-314.   과학기술학회마을
8 Kim KH, Bang IR, Ko YT. 1989. Effects of protease treatment of soy milk on acid production by lactic acid bacteria and quality of soy yogurt. Korean J Food Sci Technol 21: 92-99.   과학기술학회마을
9 Stephen H. 1999. The soy revolution. Sung-Ha public, Seoul, Korea. p 48-82.
10 Cho MK, Lee WJ. 1996. Preparation of high-fiber bread with soybean curd residue and Makkolli (rice wine) residue. J Korean Soc Food Sci Nutr 25: 632-636.   과학기술학회마을
11 Kang KG, Ma CS. 1993. Characteristics of the antibacterial substances produced by Lactobacillus casei subsp. and Streptococcus faecium. Korean J Vet Res 33: 393-406.
12 Fernandez-garc E, McGregor JU. 1994. Determination of organic acids during the fermentation and cold storage of yogurt. J Dairy Sci 77: 2934-2939.   DOI
13 Ben-gera I, Kramer A. 1969. The utilization of food industry wastes. Adv Food Res 17: 77-152.   DOI
14 Hackler LR, Stillings BR, Polimeni RJ Jr. 1967. Correlation of amino acid indexes with nutritional quality of several soybean factions. Cereal Chem 44: 638-644.
15 Lee MS, Kim KH, Lee GJ. 1987. Microbiological studies and biochemical changes in fermenting soybean curd residue during fermentation. Korean J Food Sci Technol 19: 520-527.   과학기술학회마을
16 Ohno A, Ano T, Shoda M. 1996. Use of soybean curd residue, Okara, for the solid state substrate in the production of a lipopeptide antibiotic, Iturin A, by Bacillus subtilis NB22. Process Biochem 31: 801-806.   DOI   ScienceOn
17 Hackler LR, Hand DB, Steinkraus KH, Van Buren JP. 1963. A comparison of the nutritional value of protein from several soybean fractions. J Nutr 80: 205-210.   DOI
18 Angeles A, Marth E. 1971. Growth and activity of lactic acid bacteria in soy-milk, part 1. J Milk and Food Technol 34: 30-36.   DOI
19 O'Toole DK. 1999. Characteristics and use of Okara, the soybean residue from soy milk production, a review. J Agric Food Chem 47: 363-371.   DOI   ScienceOn
20 Chung SS, Chang HN, Park MY. 1978 Dehydration of soybean residue by hot-air in conjunction with filter pressing. Korean J Food Sci Technol 10: 1-7.   과학기술학회마을
21 Gopal PK, Prasad J, Smart J, Gill HS. 2001. In vitro adherence properties of Lactobacillus rhamnosus DR20 and Bifidobacterium lactis DR10 strains and their antagonistic activity against an enterotoxigenic Escherichia coli. Int J Food Microbiol 67: 207-216.   DOI   ScienceOn
22 Sohn JW, Kim WJ. 1985. Some quality changes in soybean curd by addition of dried soymilk residue. Korean J Food Sci Technol 24: 522-525.   과학기술학회마을
23 Cappuccino JG, Sherman N. 1983. A laboratory manual. Addison-wesley publishing company, London. p 31.
24 Sohn JW, Kim WJ, Kim SS. 1985. Equations for water sorption isotherms of the mixture of dried soymilk residue and wheat flour. Korean J Food Sci Technol 17: 101-106.   과학기술학회마을