a b s t r a c tFor the purpose of p

a b s t r a c t
For the purpose of preparing lactic acid bacteria (LAB) carrier food, the solid-state fermentation of whole
soybean was performed using Bifidobacterium animalis 937, Lactobacillus casei Zhang and Lactobacillus
plantarum P-8 mixed with Bacillus subtilis natto, respectively. The physicochemical properties, the amino
nitrogen content and peptide molecular weight distribution of the fermented whole soybean products
were examined during this process. After 48 h of fermentation, the viable counts of the three samples
were 1.41
108 CFU/g (B. animalis 937), 1.74
1010 CFU/g (L. casei Zhang) and 2.19
1010 CFU/g
(L. plantarum P-8), with the pH declined rapidly from 6.32 to 5.78, 5.60 and 5.44 at the early stage of the
fermentation and increased to 6.71, 6.47 and 6.60 at the later stage of the fermentation. The fermentation
caused a sharply increase in the content of the free amino nitrogen from 99.7 mmol/g to 301.9 mmol/g,
390.1 mmol/g and 529.1 mmol/g in the solid fermented soybean products, due to the multiplication of
microorganism and the effect of enzyme system. Furthermore, the levels of soybean peptide with molecular
weight less than 1000 Da increased 30.7%, 71.2% and 81.3% relative to that of the control group at
48 h. The result of the present work implied that whole soybean fermented by LAB can provide the
different probiotics for the host, and there is potential to develope nutritious fermented soybean
products.

ผลลัพธ์ (อังกฤษ) 2:

abstract
For the purpose of lactic acid bacteria Preparing (LAB) Carrier Food, the Solid-State fermentation of whole
soybean was performed using Bifidobacterium animalis 937, Lactobacillus casei and Lactobacillus Zhang
plantarum P-8 Bacillus subtilis natto mixed with, respectively. The physicochemical properties, the amino
nitrogen content and peptide molecular weight Distribution of the whole Fermented soybean Products
were examined during this Process. After 48 H of fermentation, the viable counts of the Three samples
were 1:41? 108 CFU / g (B. animalis 937), 1.74? 1010 CFU / g (L. casei Zhang) and 2.19? 1010 CFU / G
(L. plantarum P-8), with the pH Declined rapidly from 6:32 to 5.78, 5.60 and five forty-four at the Early Stage of the
fermentation and Increased to 6.71, 6.47 and 6.60 at the later Stage of the fermentation. The fermentation
caused a sharply increase in the content of the free amino nitrogen from 99.7 MMOL / G to 301.9 MMOL / G,
390.1 MMOL / G and 529.1 MMOL / G in the Solid Fermented soybean Products, Due to the Multiplication of
Microorganism and the Effect. of enzyme system. Furthermore, the levels of soybean peptide with molecular
weight less than 1,000th Da Increased 30.7%, 71.2% and 81.3% Relative to that of the Control Group at
48 H. Result implied that the whole of the present Work by LAB Fermented soybean Can provide the
different probiotics for the Host, and there is potential to develope Fermented soybean Nutritious
Products.
?

ผลลัพธ์ (อังกฤษ) 3:

A b s t r a C T
For the purpose of preparing lactic acid bacteria (LAB), carrier food the solid-state fermentation of whole
soybean. Was performed using Bifidobacterium, animalis 937 Lactobacillus casei Zhang and Lactobacillus
plantarum P-8 mixed with Bacillus. Subtilis, natto respectively. The, physicochemical properties the amino
.Nitrogen content and peptide molecular weight distribution of the fermented whole soybean products
were examined during. This process. After 48 h of fermentation the viable, counts of the three samples
were 1.41
108 CFU / g (B. Animalis 937), 1.74
1010 CFU / G. (L. Casei Zhang) and 2.19
1010 CFU / G
(L. Plantarum P-8), with the pH declined rapidly from 6.32, to 5.78 5.60 and 5.44 at the early stage of the
fermentation and increased to 6.71 6.47 and, 6.60 at the later stage of the, fermentation. The fermentation
caused a sharply increase in the content of the free amino nitrogen from 99.7 mmol / g to 301.9 mmol / G
390.1,, Mmol / g and 529.1 mmol / g in the solid fermented soybean products due to, the multiplication of
microorganism and the effect. Of enzyme, Furthermore system.The levels of soybean peptide with molecular
weight less than 1000 Da, increased 30.7% 71.2% and 81.3% relative to that. Of the control group at
48 h. The result of the present work implied that whole soybean fermented by LAB can provide the
different. Probiotics for, the host and there is potential to develope nutritious fermented products soybean
.

.