Comparison of Fermentation Profiles between Lupine and Soybean by Aspergillus oryzae and Aspergillus sojae in Solid-State Culture Systems

To explore the possibilities of using lupine as a soybean replacement in fermented foods, fermentation profiles of lupine and soybean by Aspergillus oryzae and A. sojae, respectively, in a solid-state culture were compared. Biomass, spore concentration, oxygen consumption rate, carbon dioxide produc...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-08, Vol.46 (8), p.3376-3380
Main Authors: Sardjono, Zhu, Yang, Knol, Wieger
Format: Article
Language:English
Subjects:
ALIMENT FERMENTE
ALIMENTOS
ALIMENTOS FERMENTADOS
ASPERGILLUS
ASPERGILLUS ORYZAE
Biological and medical sciences
FERMENTACION
FERMENTATION
Fermented food industries
FERMENTED FOODS
Food industries
FOODS
Fundamental and applied biological sciences. Psychology
LUPINUS
Other fermented food industries
PRODUIT ALIMENTAIRE
PROTEINAS
PROTEINE
PROTEINS
SOJA
SOYBEANS
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Summary:To explore the possibilities of using lupine as a soybean replacement in fermented foods, fermentation profiles of lupine and soybean by Aspergillus oryzae and A. sojae, respectively, in a solid-state culture were compared. Biomass, spore concentration, oxygen consumption rate, carbon dioxide production rate, water activity, and production of three enzymes, namely amylase, protease, and cellulase, were measured during a 7-day fermentation. The similarity of fermentation profiles and the reported nutritive value of lupine and soybean lead to the conclusion that lupine can be used as a potential replacement of soybean in certain fermented foods. Keywords: Solid-state fermentation; fermented foods; lupine; soybean; Aspergillus oryzae; Aspergillus sojae
ISSN:0021-8561
1520-5118
DOI:10.1021/jf980221c