2005/06/04 | 纳豆 和 天培的制作方法
类别(科学) | 评论(4) | 阅读(413) | 发表于 16:41
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Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food
Food Research International Volume: 37, Issue: 2, March, 2004, pp. 123-131
Gibbs, Bernard F.; Zougman, Alexandre; Masse, Robert; Mulligan, Catherine



2.1. Preparation of natto
Bacillus subtilis was obtained from the American
Type Culture Collection ATCC No.41332. Natto was
produced in petri dishes in triplicate according to the
method of Steinkraus, Van Buren, Hackler, and Hand
(1965). Fifty grams of soybeans was cleaned and soaked
overnight until they doubled in weight. The soaked
beans were steamed at 130 _C for 32 min, cooled to
40 _C before inoculation with B. subtilis approximately
1 g/ml and incubated at 38 _C for 24 h. The mixture was
sampled every 4 h with a final sample taken at 30 h.
Samples were left at 5 _C for 24 h to complete maturation
prior to analysis.
2.2. Preparation of tempeh
The initial preparation for tempeh consisted of boiling
soybeans (approximately 100 g) for 30 min, draining,
splitting and dehulling. The dehulled soybeans were
acidified at 120 _C for 10 min in lactic acid (0.1 M) and
surface dried on a perforated metal tray. Tempeh was
produced in petri dishes in triplicate according to the
method of Steinkraus et al. (1965). The spores were
prepared by Rhizopus oligosporus NRRL 2710 fungus
culture grown on dextrose agar at 30 _C and harvested
after approximately 5 days with sterile distilled water.
The mycelium was broken by vortexing, retained by
passing the suspension through a 100 lm filter and
washed three times with distilled water. The spores were
removed from the filter with distilled water resulting in a
final concentration of 106 spores/ml.
The soybean preparation was added to 10 ml of the
spore suspension and 50 g of the mixture was added to
each 90-mm diameter vented petri dish. The dishes were
placed in humidity-controlled incubators at 30 _C. Uninoculated
dishes containing the soybean preparation
were used as controls. Samples were taken at 0, 4, 8, 12,
16, 20, 24, 27 and 30 h for analysis. Natto, tempeh and
soy protein hydrolysate were purchased locally and used
to compare against experimental batches. They were
kept at 4 _C when not in use. Solid samples were pulverized
with a mortar and pestle and thoroughly dried
before use.


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