NaCl-Added Soybean Fermentation and Post-Fermentation Moisture Modulation: Effects on Safety and Shelf Life of a Traditional, Nonsalted Alkaline Food

M. Rakshit, M.J.R. Nout, P.K. Sarkar

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

The present study aimed to evaluate the effect of adding NaCl prior to fermentation and moisture reduction after the fermentation on the safety and shelf life of kinema, a Bacillus-fermented soybean food. The physicochemical parameters of kinema decreased with an increase in the concentration of NaCl up to 4 g/100 g where there was no significant change in cell count of the fermenting microorganism (Bacillus subtilis) and sensory score of the product but eliminated Bacillus cereus. Escherichia coli was reduced by 1 log cycle in the presence of NaCl but eliminated when the water activity (aw) of kinema was reduced to 0.5 after fermentation. Salt had no effect on its shelf-life. Storage stability was determined in terms of its moisture sorption isotherms. Thermodynamic functions decreased with increasing moisture content. The monolayer moisture content ranged from 6.0 to 8.3 g/100 g and the optimum aw for storage of kinema was =0.5.
Original languageEnglish
Pages (from-to)1555-1565
JournalJournal of Food Processing and Preservation
Volume39
Issue number6
DOIs
Publication statusPublished - 2015

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