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http://dx.doi.org/10.3746/jkfn.2005.34.6.904

Production of Fibrinolytic Enzyme and Peptides from Alkaline Fermentation of Soybean Curd Residue by Bacillus firmus NA-1  

Oh, Soo-Myung (Dept. of Food Science and Technology, Keimyung University)
Seo, Ji-Hyun (Dept. of Food Science and Technology, Keimyung University)
Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.6, 2005 , pp. 904-909 More about this Journal
Abstract
To produce functional food ingredient from the soybean curd residue (SCR), alkaline fermentation was performed with SCR from cold processed (D-SCR) or hot processed (P-SCR) tofu. The solid- state fermentation was performed by Bacillus firmus NA-1 at $42^{\circ}C$. The fermentation of heat-treated D- SCR resulted in higher production of peptides and fibrinolytic enzyme compared with D-SCR without heating. The P-SCR showed higher production of peptides, fibrinolytic enzyme, indicating alkaline pH after fermentation for 18 hr. When the moisture content of P-SCR was reduced to $60\%$, the production of peptides and fibrinolytic enzyme were enhanced. The P-SCR fortified with $10\%$ MFS (micronized full-fat soy flour) showed higher fibrinolytic enzyme activity and consistency index by fermentation of Bacillus firmus NA-1 Furthermore, the P- SCR fortified with $20\%$ MFS indicated relatively higher peptide content, fibrinolytic enzyme activity and enhanced flavor. By increasing the addition of MFS, the peptide content of fermented P-SCR was increased significantly, but fibrinolytic enzyme was slightly decreased.
Keywords
soybean curd residue; Bacillus; peptide; fibrinolytic enzyme;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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