Dried bean curd

Dry bean curd refuse was used as the substrate in the lactic acid fermentation with simultaneous saccharification (SSF). The dry bean curd refuse was preliminarily sieved under a mesh size of 250 II m. It contained 12.3% water, 4.0% ash, 0.8% lipid, 29.3% protein, 53.6% carbohydrate, respectively, in weight basis. The cellulase derived from Aspergilltis niger with an enzymatic activity of 25,000 units/g (Tokyo Kasei Industry Inc.) was employed as the saccharification enzyme. 

Yuba is another soyfood derived from soymilk (Fig. 14.4). Named after a Japanese word for soymilk film, yuba is also known as dried bean curd in English, doufupi or fiizhu in Chinese, kong kook in Korean, vAfuchok in Malaysian. 

Table 1 shows the dry weight of substrate, and amounts of HCl aqueous solution for pretreatment, cellulase and suspension broth for the lactic acid fermentation with ESS. The initially supplied amount of bean curd refuse in dry weight basis was changed from 10 to 150 g to examine the influence of substrate loading. The amount of cellulase was increased against initial substrate loading. And also, the amoimt of 0.1 mol/1 HCl was increased against... 

For lactic acid fermentation of bean curd refuse with simultaneous saccharification, it is found that the pretreatment of the substrate using 0.1 or 0.2 mol/l HCl aqueous solution with heating at niTi for 30 min efficiently solubilized the raw material and significantly enhanced the enzymatic saccharification followed by the lactic acid fermentation. The amount of initial load of bean curd refiise in dried state could be increased up to 75 g/1 in a batch fermentation, and the finally attained lactic acid yield and its concentration were as high as 87.0% and 45.8 g/1, respectively. 

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