SILPAKORN UNIVERSITY JOURNAL OF SOCIAL SCIENCES, HUMANITIES, AND ARTS, Vol. 3 (Number 1-2) 2003

Thua nao : Alkali Fermented Soybean from Bacillus subtitis

Arunsri Leejeerajumnean




Abstract


Thua nao was a Thai alkali fermented product from soybean
by Bacillus and it had a special flavour and aroma. The
microorganisms involved in traditional thua nao were mixed natural
flora of Bacillus, B. subtilis, B. megaterium and B. cereus,
contaminated from cooked soybeans. The product had a very strong
smell of ammonia. Ammonia content in dried product was lower
than in the wet product. The increase of ammonia was controlled by
fermentation under the atmosphere of CO2 or adding phosphate
buffer (0.1 mol kg-1 wet wt KH2PO4, pH 6.5), which had no effect
on the growth of Bacillus, proteolytic activity or amino acid
formation. The major volatile compounds in thua nao were
different from those found in natto, Japanese alkali fermented
soybean.

Full Text: PDF