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, 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 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

Published in :

Leave a Reply

Your email address will not be published. Required fields are marked *