COMPARISON OF FERMENTATION PROFILES BETWEEN LUPINE AND SOYBEAN BY ASPERGILLUS-ORYZAE AND ASPERGILLUS-SOJAE IN SOLID-STATE CULTURE SYSTEMS

To explore the possibilities of using lupine as a soybean replacement in fermented foods, fermentation profiles of lupine and soybean by Asp ergillus oryzae and A. sojae, respectively, in a solid-state culture w ere compared. Biomass, spore concentration, oxygen consumption rate, c arbon dioxide production rate, water activity, and production of three enzymes, namely amylase, protease, and cellulase, were measured durin g a 7-day fermentation. The similarity of fermentation profiles and th e reported nutritive value of lupine and soybean lead to the conclusio n that lupine can be used as a potential replacement of soybean in cer tain fermented foods.