Factors affecting lipid oxidation in the soybean fermentation by Bacillus subtilis

Abstract

The study aimed to determine lipid oxidation affected by factors (pH, fermentation temperature, fermentation time) during soybean fermentation by Bacillus subtilis. Soybean is fermented at different fermentation conditions: pH (6.0, 6.3 - natural pH of raw materials, 7.0, 8.0), temperature (28, 33, 35 - room temperature, and 38^oC), and fermentation time (24, 36, 48, and 60 hours)...