Factors affecting lipid oxidation in the soybean fermentation by Bacillus subtilis
Keywords:
Bacillus subtilis, fermentation, lipid, oxidation, soybean.
Abstract
The study aimed to determine lipid oxidation affected by factors (pH, fermentation temperature, fermentation time) during soybean fermentation by Bacillus subtilis. Soybean is fermented at different fermentation conditions: pH (6.0, 6.3 - natural pH of raw materials, 7.0, 8.0), temperature (28, 33, 35 - room temperature, and 38oC), and fermentation time (24, 36, 48, and 60 hours)...
điểm /
đánh giá
Published
2022-11-25
Section
KHOA HỌC KỸ THUẬT VÀ CÔNG NGHỆ