scholarly journals Quality characteristics of fermented soybean products produced by lactic acid bacteria isolated from traditional soybean paste

2017 ◽  
Vol 24 (2) ◽  
pp. 187-195 ◽  
Author(s):  
Sun Young Lee ◽  
Bo Young Seo ◽  
Jeong Seon Eom ◽  
Hye Sun Choi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality Characteristics ◽  
Fermented Soybean ◽  
Soybean Paste

Determination on Microbial and Total Flavonoids of Commercially Available Fermented Soybean Paste

2013 ◽  
Vol 864-867 ◽  
pp. 56-59
Author(s):  
Xin Xu ◽  
Jun Rui Wu ◽  
Ling Shuai Meng ◽  
Ri Na Wu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Flavonoids ◽  
Fermented Soybean ◽  
Soybean Paste

There are 6 samples of soybean paste which collected from market will be investigated. The results show that the total counts of lactic acid bacteria in the soybean paste samples was average 105-107cfu·g-1, but the total counts of molds and yeasts in some samples was just 103 cfu·g-1. And the total counts of bacillus in samples was over 105 cfu·g-1 .Compared with nature fermented soybean paste, the counts of molds and yeasts was down. The results indicate that the microbiological compositions of the soybean paste samples maybe changed. There were less total contents of flavonoids in the soybean paste, only up to 1.26 mg/g.

scholarly journals Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria

2020 ◽  
Vol 3 (1) ◽  
pp. 25-31
Author(s):  
Kamonwan Manowan ◽  
Pairote Wongputtisin ◽  
Unnop Tassanaudom ◽  
Tanongsak Sassa- Deepaeng ◽  
Ni-orn Chomsri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality Characteristics ◽  
Vegetable Product

scholarly journals Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 24-30 ◽  
Author(s):  
S. Boycheva ◽  
T. Dimitrov ◽  
N. Naydenova ◽  
G. Mihaylova
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruit Juice ◽  
Unsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Blueberry Juice ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Control Samples

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

scholarly journals Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

2017 ◽  
Vol 6 (1) ◽  
pp. 95
Author(s):  
Karola R. Wendler ◽  
Francis M. Nattress ◽  
Jordan C. Roberts ◽  
Ivy L. Larsen ◽  
Jennifer Aalhus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Brochothrix Thermosphacta ◽  
Colour Saturation ◽  
Meat Samples ◽  
Water Holding

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU·g-1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product. 

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