Soybeans fermentation

Toda, T. et al.. New 6-0-acyl isoflavone glycosides from soybeans fermented with Bacillus subtilis (natto). I. 6-0-succinylated isoflavone glycosides and their preventive effects on bone loss in ovariectomized rats fed a calcium-deficient diet, Biological Pharmaceutical Bulletin, 22, 1193, 1999. 

Esaki, H., Watanabe, R., Onozaki, H., Kawakishi, S., and Osawa, T. 1999. Formation mechanism for potent antioxidative o-dihydroxyisoflavones in soybeans fermented with Aspergillus saitoi. Biosci. Biotech. Biochem. 63 851-858. 

For centuries, B. subtilis have been deliberately introduced into the food chain, as exemplified by the traditional Japanese food natto prepared from soybeans fermented with B. subtilis natto strains, without any adverse effect on human health [247]. In addition, B. subtilis is dominant among several Bacillus species that are involved in the preparation of traditional fermented soybean (Kinema, Hawaijar), and locust bean (Soumbala) dishes in Asia and Africa [248-250]. 

Chen, Y. C., Sugiyama, Y, Abe, N., Kuruto-Niwa, R., Nozawa, R., Hirota, A. (2005). DPPH radical-scavenging compounds from dou-chi, a soybean fermented food. Bioscience, Biotechnology and Biochemistry, 69, 999-1006. 

Sarkar, P. K., Tamang, J. R, Cook, P. E., Owens, J. D. (1994). Kinema - a traditional soybean fermented food proximate composition and microflora. Food Microbiology, 11,47-55. 

S.-J. Gho, S.-H. Oh, R.D. Pridmore, M.A. Juillerat, C.-H. Lee, Purification and characterization of proteases from Bacillus amylolicjuefaciens isolated from traditional soybean fermentation starter, Agric. Food. Chem. 51 (2003) 7664-7670. 

Cells of microorganisms have constituted a portion of human food siace ancient times. Yeast-leavened baked products contain the residual nutrients from the yeast cells destroyed duriag bakiag (see Bakery processes and leavening agents). Cultured dairy products, such as yogurt, buttermilk, and sour cream, contain up to lO cells of lactic acid bacteria per gram (19) (see Milk and milkproducts). Other examples of fermented foods consumed siace early times iaclude fermented meats, fish, and soybean products. 

Miso. Miso is a paste-like food having the consistency of peanut butter. It is made by fermenting cooked soybeans and salt with or without a cereal such as rice or barley (92). It is used as a base for soups in Japan, and as a seasoning in southern and eastern Asia. It is produced on a small scale in the United States. 

Tempeh. DehuUed cooked soybeans are inoculated with the mold, Thi pus oligosporus packed in perforated plastic bags, and allowed to ferment for 18 h. The mold mycelium overgrows the soybean cotyledons and forms a compact cake. When sHced and deep-fried in oil, a crisp and golden brown product is obtained. Although native to Indonesia, tempeh has become popular with vegetarians in the United States and other Western countries (93). 

Soybean-Based Cheese. In tofu cheese manufacture, the soybeans are cooked to give soy milk, then formed into a curd using calcium sulfate, and pressed to give tofu. The tofu is inoculated y ctinomucor elegans fermented, salted, and aged to form sufu (soft cheese) (17). This product is widely used ia the Orient and is gaining acceptance ia the United States. 

A subsequent patent, U.S. Patent 2,828,246 described a commercial process for bacitracin production. A 1,230 gallon portion of a medium containing 10% soybean oil meal, 2.50% starch and 0.50% calcium carbonate having a pH of 7.0 was inoculated with a culture of bacitracin-producing bacteria of the Bacillus subtilis group and the inoculated medium incubated for a period of 24 hours with aeration such that the superficial air velocity was 12.1. An assay of the nutrient medium following the fermentation revealed a yield of bacitracin amounting to 323 units/ml. This was more than twice the yields previously obtained. 

Sterile air was supplied at 1,200 liters per minute. Antifoam was added in 25 ml amounts as required. (10% Piuronic LSI in soybean oil.) The fermentation was controlled at 26°C until a maximum yield of clevulanic acid wes obtained between 3-5 days when 200-300 /.Ig/ml of clavulanic acid were produced. 

This material was made up with distilled water to provide 41 g per liter, and the mixture was adjusted to pH 7.0 with potassium hydroxide solution. To the mixture were added per liter 5.0 g of calcium carbonate and 7.5 ml of soybean oil. 2,000 ml portions of this medium were then added to fermentation vessels, equipped with stirrers and aeration spargers, and sterilized at 121°C for 60 minutes. After cooling the flasks were inoculated with a suspension of strain No. ATCC 11924 of Streptomyces lavendulae, obtained from the surface of agar slants. The flasks were stirred for 4 days at 28°C at approximately 1,700 rpm. At the end of this period the broth was found to contain cycloserine in the amount of about 250 C.D.U./ml of broth. The mycelium was separated from the broth by filtration. The broth had a pH of about 7.5. Tests showed it to be highly active against a variety of microorganisms. 

In a 1,600-gallon iron tank is placed a fermentation broth having the following composition 153 pounds starch 153 pounds soybean meal 51 pounds corn steep solids 33 pounds calcium carbonate 51 pounds sodium chloride and 1,200 gallons water. 

Nitrogen sources include proteins, such as casein, zein, lactalbumin protein hydrolyzates such proteoses, peptones, peptides, and commercially available materials, such as N-Z Amine which is understood to be a casein hydrolyzate also corn steep liquor, soybean meal, gluten, cottonseed meal, fish meal, meat extracts, stick liquor, liver cake, yeast extracts and distillers solubles amino acids, urea, ammonium and nitrate salts. Such inorganic elements as sodium, potassium, calcium and magnesium and chlorides, sulfates, phosphates and combinations of these anions and cations in the form of mineral salts may be advantageously used in the fermentation. 

The mixture of broth and mycelium thus formed was then transferred under aseptic conditions to a 3-iiter fermentor containing 2 00 ml of a sterile fermentation medium having the following composition 60 g Cerelose (dextrose hydrate), 18 g soybean meal, 5 g distillers solubles, 12 g cornmeal and tap water in a sufficient amount for a 1,000-ml total volume, adjusted to pH 7.0 to 7.2 with potassium hydroxide. 

The fermenters are inoculated with 7.5% by volume of a 24-hour old culture of Aspergillus sderotiorum Huber grown at 28°C in 50 ml aliquots of the above described soybean-glucose medium contained in 300 ml Erlenmeyer flasks, placed on a shaker rotating at approximately 230 rpm. The inoculated fermenters are agitated at 1,380 rpm and each aerated with 1 liter of air per minute and at a temperature of 28°C for 47 hours. A silicone antifoam is added when required. At the end of the 47-hour period, the pH of the fermentation broth rose to 6.8 to 6.9. Sulfuric acid is then added with sterile precautions to restore the pH to 6.5. 

A culture of Bacillus polymyxa in a tube with Trypticase soybean broth was incubated overnight at 25°C. 5 ml of this culture was transferred to 100 ml of the tank medium in a 500 ml Erlenmeyer flask which was incubated for 48 hours at room temperature. This 100 ml culture served as inoculum for one tank. During the course of fermentation the medium was aerated at the rate of 0.3 volume of air per volume of mash per minute. The temperature was maintained at about 27 C. Samples of mash were taken every 8 hours in order to determine pH and the presence of contaminants and spores. After 88 hours of fermentation the pH was about 6.3 and an assay using Escherichia coll showed the presence of 1,200 units of polymyxin per cubic centimeter. The polymyxin was extracted and purified by removing the mycelia, adsorbing the active principle on charcoal and eluting with acidic methanol. 

Soybean meal, by fermentation Bacitracin Clavulanic acid Cycloserine Erythromycin Gentamicin sulfate Kanamycin sulfate Micronomicin Novobiocin Oleandomycin Oxamniquine Oxytetracycline Paromomycin Ribostamicin Sisomicin... 

Microbial insecticides are very complex materials in their final formulation, because they are produced by fermentation of a variety of natural products. For growth, the bacteria must be provided with a source of carbon, nitrogen, and mineral salts. Sufficient nutrient is provided to take the strain of choice through its life cycle to complete sporulation with concomitant parasporal body formation. Certain crystalliferous bacilli require sources of preformed vitamins and/or amino acids for growth. Media for growing these bacilli may vary from completely soluble, defined formulations, usable for bench scale work, to rich media containing insoluble constituents for production situations (10,27). Complex natural materials such as cottonseed, soybean, and fish meal are commonly used. In fact, one such commercial production method (25) is based on use of a semisolid medium, a bran, which becomes part of the final product. 

FUJITA H, YAMAGAMi T (2001) Fermented soybean-derived Touchi-extract with anti-diabetic effect via alpha-glucosidase inhibitory action in a long-term administration study with KKAy mice. Life Sci. 70 219-27. 

FUJITA H, YAMAGAMI T, OHSHIMA K (2001a) Long-teim ingestion of a fermented soybean-derived Touchi-extract with alpha-glucosidase inhibitory activity is safe and effective in humans with borderline and mild type-2 diabetes. JNutr. 131 2105-8. 

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