Effect of temperatures during pure culture fermentation of Kinema

Kinema was prepared by fermenting whole cooked soybeans with pure culture o f Bacillus subtilis KK2:B10 (MTCC 2756) strain at 35 degrees C, 40 degrees C and 45 degrees C for 24 h. Temperature, mesophilic plate counts, relative viscosity, water-soluble nitrogen, formol nitrogen contents and reducing s ugars of fermenting soybeans were investigated during fermentation. At high er temperatures the growth rate of B. subtilis KK2:B10 was faster. A remark able increase in the relative viscosity of kinema was observed at 40 degree s C during fermentation. Water-soluble nitrogen and formol nitrogen to tota l nitrogen contents increased throughout the 24 h of fermentation. Reducing sugars increased during the log phase and then decreased sharply. Kinema m atured below 10 degrees C for 1 day after the desired fermentation showed a significant increase in relative viscosity. The quality of kinema was main tained with pure culture fermentation by B. subtilis KK2:B10 at 40 degrees C for 20 h and matured at 5 degrees C for 1 day.