Microbiological safety of kinema, a fermented soya bean food

Nout, M.J.R.; Bakshi, Dapinder Kaur; Sarkar, Prabir

doi:10.1016/s0956-7135(98)00126-1

Cited by 44 publications

(37 citation statements)

References 13 publications

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“…Similar fermented soybean products have been described in several countries, ie kinema in India, [3][4][5] schuidouchi in China, 6 and natto in Japan. 7 Other related products (ie ugba and iru) made with legume seeds instead of soybeans have also been reported in Western Africa.…”

Section: Introductionsupporting

confidence: 61%

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Chantawannakul¹,

Oncharoen²,

Klanbut³

et al. 2002

ScienceAsia

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Eighty-two bacillus strains were isolated from Thai fermented soybeans (thua nao), of which thirty-nine were identified as Bacillus subtilis. Crude proteins from these B. subtilis strains were investigated for their proteolytic activity. When tested on skim milk agar, the crude proteins of B. subtilis strain 38 exhibited the highest proteolytic activity (a clear zone with an average area of 480 mm 2 ). Optimal pH and temperature of the proteases from B. subtilis strain 38 were found to be at 6.5 and 47 °C , respectively. The proteases were unstable and rapidly decreased in activity when heated at 60 °C . Various protease inhibitors were tried, only 1, 10-phenanthroline decreased the enzyme activity indicating the presence of metalloproteases. In addition, we attempted to produce fermented soybeans using the B. subtilis strain 38 as a starter culture.

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Section: Introductionsupporting

confidence: 61%

Untitled

Chantawannakul¹,

Oncharoen²,

Klanbut³

et al. 2002

ScienceAsia

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“…Among the LAB strains, four E. faecalis, one S. capitis, and five B. cereus strains were detected in the douchi samples (Table 2). This indicates that consumption of douchi could be potentially hazardous, which might compromise the product in terms of food safety (Nout et al, 1998;Abriouel et al, 2008). To solve this problem, stricter hygienic measures during the manufacturing process and appropriate starter cultures should be adopted.…”

Section: Discussionmentioning

confidence: 99%

Natural populations of lactic acid bacteria in douchi from Yunnan Province, China

Liu

Gong

et al. 2012

J. Zhejiang Univ. Sci. B

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“…Consequently, in vivo toxicity tests should be carried out in case of doubt of toxicity of samples having high BCET levels (Nout, Bakshi, & Sarkar, 1998). While selecting for the BCET level in spices, the spice kinds where all the samples of that kind contained B. cereus (Banerjee & Sarkar, 2003) were chosen.…”

Section: Discussionmentioning

confidence: 99%