Douchi fermentation

Wang, D., Wang, L. J., Zhu, F. X., Chen, X. D., Zou, L., Saito, M., and Li, L. T. (2008a). In vivo and in vitro studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food). Food Chem. 107,1421-1428. 

Fig. 14.9. Chinese douchi (soy nugguts or fermented whole soybeans).

Zhang, J., Tatsumi, E., Ding, C., Li, L. (2006). Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product. Food Chemistry, 98, 551-557. 

Fan, J., Zhang, Y, Chang, X., Saito, M., Li, Z. (2009). Changes in the radical scavenging activity of bacterial-type Douchi, a traditional fermented soybean product, during the primary fermentation process. Bioscience, Biotechnology, and Biochemistry, 73, 2749-2753. 

Figure 18.5 Douchi process. Black soya beans are washed, soaked, steamed and inoculated with Aspergillus spp. after cooling. The beans undergo solid-state fermentation and are then washed and matured in a mixture of brine and spices.

Table 18.5 Douchi cheiiiical modifications during the fermentation of koji and the maturation of douchi...

In view of fermented soya bean products, and referring to Table 18.1, many candidates for salt reduction are certainly present. Some industrial products have been modified already at an experimental scale, such as soya sauce (Yanfang, 2010) and douchi (Gao Liu, 2010). 

Gao, Y, Liu, X. (2010). Subsection-fermented process of subsalt-fermented Douchi using multiple strains. Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 26, 369-373. 

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