DOI QR코드

DOI QR Code

Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics

  • Oh, Soo-Myung (Department of Food Science and Technology, Keimyung University) ;
  • Kim, Chan-Shick (Faculty of Horticultural Life Science, Cheju National University) ;
  • Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University)
  • Published : 2004.06.01

Abstract

Soybean curd residues (SCR) obtained from hot and cold manufacturing processes were fermented by indigenous microorganisms, Lactobacillus rhamnosus LS and Bacillus firmus NA-l for 15 h at 37$^{\circ}C$. The pH, acidity, viable cell counts, and tyrosine content were evaluated in samples with variations in sugar, starter and type of SCR. The raw Doowon SCR (D-SCR, cold-processed) fermented by indigenous microorganism had a 0.9% acidity and 6.7 ${\times}$ 10$^{7}$ CFU/g viable cell counts, compared with the 0.11 % acidity and 6.7 ${\times}$ 10$^{6}$ CFU/g viable cell counts of raw fermented Pulmuwon SCR (P-SCR, hot-processed). After fermentation of raw P-SCR with 1 % glucose and 1 % L. rhamnosus LS starter, the viable cell counts, tyrosine content and acidity were 4.7 ${\times}$ 10$^{8}$ CFU/g, 16.3 mg% and 0.9%, respectively. In addition, the raw P-SCR fermented with Bacillus firmus NA-l as co-starter had a 0.45% acidity, 2.4 ${\times}$ 10$^{8}$ CFU/g lactic acid bacteria, and 3.3 ${\times}$ 10$^{6}$ CFU/g Bacillus sp. In particular, the tyrosine content was increased 5 fold. The drying of fermented SCR was completed by hot-air drying (5$0^{\circ}C$) within 12 h; the dried P-SCR and D-SCR had 1.8 ${\times}$ 10$^{7}$ CFU/g and 5.3 ${\times}$ 10$^{6}$ CFU/g viable cell counts, respectively. The concentrate of methanol extract from fermented D-SCR inhibited the initial cell growth of E. coli, Staphylococcus aureus and Pseudomonas aeruginosa in liquid culture.

Keywords

References

  1. Process Biochemistry v.31 Use of soybean curd residue, Okara, for the solid state substrate in the production of a lipopeptide antibiotic, Iturin A, by Bacillus subtillis NB22 Ohno A;Ano T;Shoda M https://doi.org/10.1016/S0032-9592(96)00034-9
  2. Korean J Food Sci Technol v.10 Dehydration of soybean residue by hot-air in conjunction with filter pressing Chung SS;Chang HN;Park MY
  3. New Food Ind v.19 Use of okara powder for bread Kurokochi K;Matsuhashi T;Nakuzawa M;Nakazawa A
  4. Food Res Int v.29 Isolation and characterization of proteins from soymilk residue (okara) Ma CY;Liu WS;Kwok KC;Kwok F
  5. Process Biochemisty v.37 Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu Jackson CC;Dini JP;Lavandier C;rupasingle HPV;Faulkner H;Poysa V;Buzzell D;DeGrandis S https://doi.org/10.1016/S0032-9592(01)00323-5
  6. Nutr Res v.20 Dietary fibre from edible seaweeds:chemical structure, physicochemical properties and effects on cholesterol metabolism Jimenez-Escrig A;Sanchez-Muniz FJ https://doi.org/10.1016/S0271-5317(00)00149-4
  7. J Agric Food Chem v.47 Characteristics and use of okara, the soybean residue from soymilk production; a review O'Toole DK https://doi.org/10.1021/jf980754l
  8. Cereal Chem v.66 Yield and amino acid composition of fraction obtained during tofu production Wang HL;Cavins JF
  9. MD Dissertation. Korea University Studies on the isolation, characterization of microorganism and compositional change during natural fermentation of soybean curd residue Lee MS
  10. Nutraceut Food v.7 Optimized lactic acid fermentation of soybean curd residue (Biji) Baek J;Kim CS;Lee SP https://doi.org/10.3746/jfn.2002.7.4.397
  11. J Korean Soc Food Sci Nutr v.31 Characterization and fermentation characteristics of lactic acid bacteria isolated from soybean curd residue Baek J;Lee IS;Lee SP https://doi.org/10.3746/jkfn.2002.31.4.583
  12. J Food Sci Nutr v.9 Optimization of the production of fibrinolytic enzyme for Bacillus firmus NA-1 in fermented soybeans Seo JH;Lee SP https://doi.org/10.3746/jfn.2004.9.1.014
  13. Process Biochemistry v.34 High pyrazine production by Bacillus subtilis in solid substrate fermentation on ground soybeans Larroche C;Besson I;Gros JB https://doi.org/10.1016/S0032-9592(98)00141-1
  14. Methods for analysis of musts and wines Amerine MA;Ough CS
  15. Official methods of analysis(17th ed.) AOAC
  16. Bioresource Technology v.79 The production of poly-(γ-glutamic acid) from microorganisms and its various applicatons Shih IL;Van YT https://doi.org/10.1016/S0960-8524(01)00074-8
  17. J Biological Chem v.276 The profibrinolytic enzyme subtilisin NAT purified from Bacillus subtilis cleaves and inactivates plasminogen activator inhibitor type Ⅰ Urano T;Ihara H;Umemura K;Suzuki Y;Oike M;Akita S;Tsukamoto Y;Suzuki I;Takada A https://doi.org/10.1074/jbc.M101751200
  18. Trends in Food Science Technol v.15 Lactic acid bacteria as functional starter cultures for the food fermentation industry Leroy F;Vuyst LD https://doi.org/10.1016/j.tifs.2003.09.004
  19. Appl Microbiol Biotechnol v.52 Production, recovery and purification of bacteriocins from lactic acid bacteria Parente E;Ricciardi A https://doi.org/10.1007/s002530051570
  20. Food Technol v.43 Antimicrobial substances from lactic acid bacteria for use as food preservatives Daeschel MA