Bacillus Fermentation of Soybean: A Review

Authors

  • Ashok Kumar Shrestha Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia, Queensland 4072, Brisbane,
  • Nawa Raj Dahal Department of Food Technology and Quality Control, Kathmandu,
  • Vedaste Ndungutse Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia, Queensland 4072, Brisbane,

DOI:

https://doi.org/10.3126/jfstn.v6i0.8252

Keywords:

Soyabean, Bacillus fermentation, Health benefits, Acceptability, Commercialization

Abstract

Soybeans in its natural form have a little direct use as a food due to its poor digestibility as well as beany taste and flavour. Fermentation; however, can improve the eating and nutritional qualities of soybeans. Fermented soybean foods have been an intricate part of oriental diet for a long time. Bacillus subtilis dominated traditionally fermented soyfoods have typical taste, texture and aroma which is popular in Asian and African countries. B. subtilis fermentation of soaked and cooked soybeans brings many physico-chemicals and sensory changes that make it highly digestible and nutritious. This paper reviews various facets of B. subtilis fermented traditional foods, properties of fermenting organisms, preparation of such fermented foods, changes in chemical composition and nutritional properties and improving the quality of these foods.

J. Food Sci. Technol. Nepal, Vol. 6 (1-9), 2010

DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8252

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Published

2013-06-27

How to Cite

Shrestha, A. K., Dahal, N. R., & Ndungutse, V. (2013). Bacillus Fermentation of Soybean: A Review. Journal of Food Science and Technology Nepal, 6, 1–9. https://doi.org/10.3126/jfstn.v6i0.8252

Issue

Vol. 6 (2010)

Section

Articles

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.