Determination on Microbial and Total Flavonoids of Commercially Available Fermented Soybean Paste

Xin Xu; Jun Rui Wu; Ling Shuai Meng; Ri Na Wu

doi:10.4028/www.scientific.net/AMR.864-867.56

Paper Titles

A Mini Review of Transformation and Biosorption of Pentachloronitrobenzene
p.35

Study on the Factors and Degradation of Cellulose Degradation Bacteria
p.40

Effect of Habitat Types on the Physical and Chemical Properties of Soils in Sakaerat Environmental Research Station, Thailand
p.44

The Influence of Glucose on Growth and Lipid Production under Heterotrophic and Mixotrophic Conditions for Monoraphidium sp. FXY-10
p.49

Determination on Microbial and Total Flavonoids of Commercially Available Fermented Soybean Paste
p.56

The Influence of Various pH Values on Monoraphidium sp. FXY-10 Growth and Lipid Parameters in Autotrophic and Heterotrophic Conditions
p.60

Composting Study of Petroleum Contaminated Soil
p.67

Impact of Nitrogen Source on the Growth, Specific Growth Rate and Lipid Synthesis of Monoraphidium sp.FXY-10 under Different Culture Conditions
p.71

Study on the Contamination of NH₃-N and Total Phosphorus in the Seasonal River
p.79

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 864-867Determination on Microbial and Total Flavonoids of...

Determination on Microbial and Total Flavonoids of Commercially Available Fermented Soybean Paste

Abstract:

There are 6 samples of soybean paste which collected from market will be investigated. The results show that the total counts of lactic acid bacteria in the soybean paste samples was average 10⁵-10⁷cfu·g^-1, but the total counts of molds and yeasts in some samples was just 10³ cfu·g^-1. And the total counts of bacillus in samples was over 10⁵ cfu·g^-1 .Compared with nature fermented soybean paste, the counts of molds and yeasts was down. The results indicate that the microbiological compositions of the soybean paste samples maybe changed. There were less total contents of flavonoids in the soybean paste, only up to 1.26 mg/g.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 864-867)

Pages:

56-59

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.864-867.56

Citation:

Cite this paper

Online since:

December 2013

Authors:

Xin Xu, Jun Rui Wu, Ling Shuai Meng, Ri Na Wu

Keywords:

Lactic Acid Bacteria, Molds, Soybean Paste, Total Flavonoids Contents, Yeasts

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] HONG K. -J., LEEC. -H. and KIM S. W: submitted to Journal of Medicinal Food (2004).

Google Scholar

[2] KIM T.W., LEEJ. -H. and PARKM. -H., et al.: submitted to Journal of Modern Microbiology (2010).

Google Scholar

[3] Chunfeng Liu, Jinxia Liu and Lisheng Jiang, et al.: submitted to Journal of Food Science and Technology. In Chinese (2013).

Google Scholar

[4] Hao Chen: Traditional Fermented Soybean Products of Microbial Diversity. (Excellent master's degree thesis full-text database , China 2011).

Google Scholar

[5] HARUTAS, UENOS and EGAWAI, et al.: submitted to Journal of Food Microbiology (2006).

Google Scholar

[6] Xuefeng Guo. Flavonoids Extraction, Purification and Determination of Research rogress: Sci. Anhui Agri Vol. 35(2007), pp.8083-8086. In Chinese.

Google Scholar

[7] Qiumei Yang, Ying Ma and Shenghua He, et al.: submitted to Journal of China Brewing. In Chinese (2006).

Google Scholar

[8] Yutao Min, Yanxian Song: submitted to Journal of China Brewing. In Chinese (2013).

Google Scholar

[9] Beatriz C.B.S. Mello: submitted to Journal of Food Engineering (2010).

Google Scholar

[10] Jing Chen, Guang Mei and Changyu Fu: submitted to Journal of Food Science and Technology. In Chinese (2007).

Google Scholar

[11] Guangzhi Shen, Qiang Guo and Zhipeng He: submitted to Journal of Trace Elements and Health. In Chinese (2011).

Google Scholar