Fermented soya products

A range of fermented soya food products is known (Chen et al., 2012), and Table 18.1 illustrates some important representatives that will be discussed in this chapter. There are several ways to distinguish fermented soya products, for example, by their consistency, their salt content or the type of microorganisms used for their fermentation. In Table 18.1, the products are listed according to consistency sauces are liquid, pastes are semi-solid and another group comprises solid or firm food products. The salt content depends very much on the manufacturing process. Salt has been used traditionally... 

Fermented soya products Rhizopus oligosporus, Trichosporon beigilii, Lactobacillus plantarum Histamine, cadaverine, putrescine, tyramine, tryptamine... 

Table 2 presents a comparison of the fermentation parameters used in the framework of this study by the multi-layer-packed bed reactor and data from experiments conducted in flasks and in enamel metallic trays using the same substrate and the same strain in passive aeration. It is evident that in flasks, xylanase production is higher than in the multi-layer-packed bed reactor and in the enamel metallic trays. A major difference in these three systems tested is the depth (bed height) of the fermented soya oil cake. Indeed, the production requires an appropriate thickness of medium for the microbial growth, the complete colonization of the medium, and not sporulation of the strain. A great quantity of inoculum enhances slightly the production. However, we think that it is not the best solution to improve the production. Indeed, with a low quantity of inoculum and an appropriate depth of medium, the entire... 

The interaction with fermented soya bean products is established, marked, and is likely to be clinically relevant in all patients. Patients taking cou-marin and probably indanedione anticoagulants should probably be advised to avoid natto, unless they want to consume a regular constant amount. 

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). 

The main limitation to the clinical use of the MAOIs is due to their interaction with amine-containing foods such as cheeses, red wine, beers (including non-alcoholic beers), fermented and processed meat products, yeast products, soya and some vegetables. Some proprietary medicines such as cold cures contain phenylpropanolamine, ephedrine, etc. and will also interact with MAOIs. Such an interaction (termed the "cheese effect"), is attributed to the dramatic rise in blood pressure due to the sudden release of noradrenaline from peripheral sympathetic terminals, an event due to the displacement of noradrenaline from its mtraneuronal vesicles by the primary amine (usually tyramine). Under normal circumstances, any dietary amines would be metabolized by MAO in the wall of the gastrointestinal tract, in the liver, platelets, etc. The occurrence of hypertensive crises, and occasionally strokes, therefore limited the use of the MAOIs, despite their proven clinical efficacy, to the treatment of atypical depression and occasionally panic disorder. 

COMMON FOOD SOURCES Only microorganisms make B12 (not even plants make it). Large quantities are stored in the body, especially in the liver, enough to last 3 or more years, which is not the case for other water-soluble vitamins. We acquire vitamin B12 through ingesting meats (especially liver) and dairy products, including food fermented by bacteria, such as yogurt, soya sauce and sauerkraut. 

This paper investigates the potential of xylanase production in solid-state fermentation from soya oil cake by Penicillium canescens lO-lOc using a multi-layer-packed bed reactor. Previous studies reported xylanase production by this strain in solid-state fermentation from wheat straw in flasks [1]. 

In preliminary studies at small scale in flask and in enamel metallic trays (submitted for publication), several cheap substrates (soya oil cake, soya meal, wheat bran, complete bran, and pulp sugar beet) have been tested. The best substrates were issued from soya. However, soya oil cake gave better production than soya meal. The average of best activities were obtained after 7 days, 14,485 1,090 U/g in flasks and 8,133 540 U/g in enamel metallic trays. To improve the scale up of the production, we have decided to test xylanase production in a multi-layer-packed bed reactor. The fermentations conditions are similar. 

The present work has established the potential of a laboratory multi-layer-packed bed reactor for xylanase production in solid-state fermentation by P. canescens. Optimal production obtained is largely superior to those related in literature. Two problems are identified. Initially, the forced aeration causes sporulation of the Penicillium strain and so decreases xylanase production. In addition, increasing the cultural surface more than 100 g/layer of soya oil cake (1-cm bed height) decreases significantly xylanase production and constitutes a disadvantage for this process. To increase efficiency of the multi-layer-packed bed reactor, we can increase the dimensions of the layers. Why not associate mixing the culture medium, moistened air, and a rigorous control of the temperature at the inner the reactor Another approach would be to develop a reactor in this direction to improve the production. 

Baucells, R J.E Perez J. Morales J. Gasa. Effect of a-galactosidase supplementation of cereal-soya-bean-pea diets on the productive performances, digestibility and lower gut fermentation in growing and finishing pigs. Anim. Sci. 2000, 71, 157-164. 

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