Lecture+26+fermentation+and+gut+microbiology+_color_

Lecture+26+fermentation+and+gut+microbiology+_color_ -...

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Complex fermentations FST104 March 16, 2012 Tempeh: Soybeans fermented by Rhizopus Origin: Indonesia Can be prepared using other legumes, grains, or coconut Soybeans are heated and soaked Inoculated with mold ( Rhizophus ) found on banana leaves or in trays Incubate 24 h at 30 °C Benefits Soy protein becomes more digestible and toxins are removed Increased amount of vitamin B12 (from bacteria) Nutty taste and ammonia (NH 3 )
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Natto: Soybeans fermented by B. subtilis Origin: Japan Soybeans soaked and heated, inoculated, wrapped, and incubated for 20 h at 40 °C Traditionally made on rice straw Benefits Soy protein becomes more digestible (same as for tempeh) Unique flavor and texture ( B. subtilus exopolysaccharide) Multistep fermentation: Soy sauce Origin: China 2. Other microbes can grow on the released nutrients 1. Microbes with extracellular hydrolases partially digest the soy beans Results in increases in free sugars, peptides and amino acids Step 1: Koji Soybeans soaked, heated and inoculated with Aspergillus oryzae Incubate 3 days at 30 °C
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Soy sauce: complex fermentation Step 2: Moromi Koji mixed with 18% salt (NaCl) Inoculated with Saccharomyces rouxii & L. delbrueckii or Pediococcus soyae Incubation for 3 to 6 months 15 °C then at 25 °C Dominated by LAB and then yeasts Final pH = pH 4.5 Product is then drained. High in peptides, salt, low pH
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This document was uploaded on 04/03/2012.

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Lecture+26+fermentation+and+gut+microbiology+_color_ -...

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