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

Autor:	Xin Xu, Jun Rui Wu, Ling Shuai Meng, Ri Na Wu
Rok vydání:	2013
Předmět:	Bacillus (shape) chemistry.chemical_compound Materials science chemistry Biochemistry biology General Engineering food and beverages Fermentation Food science biology.organism_classification Bacteria Lactic acid
Zdroj:	Advanced Materials Research. :56-59
ISSN:	1662-8985
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::154e3cf441d4fa01d6ce4a27f628c1b3 https://doi.org/10.4028/www.scientific.net/amr.864-867.56 Zobrazit plný text záznamu