Nalaganje...
Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum
To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at 42°C, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage...
Shranjeno v:
| Main Authors: | , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
The Korean Society of Food Science and Nutrition
2012
|
| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3866766/ https://ncbi.nlm.nih.gov/pubmed/24471061 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2012.17.1.036 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|