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Bedeutung der fermentativen Feststoffverarbeitung von Soibum

Bedeutung der fermentativen Feststoffverarbeitung von Soibum

          
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About the Book

In Manipur wird die natürliche Milchsäuregärung in der Lebensmittelverarbeitung schon seit der Antike für die Herstellung von Soibum, Soidon und Soijin aus Bambussprossen genutzt. Soibum, das wichtigste unter ihnen, wurde unter Beteiligung von Milchsäurebakterien (LAB) wie Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides und L. phallax usw. hergestellt. Allerdings sind auch Hefen wie Saccharomyces, Tolulopsis und Pichia sps. usw. an der Soibum-Gärung beteiligt, wobei die LAB überwiegt. Bei der traditionellen kommerziellen Herstellung von Soibum wurden Methoden der Exsudatspeicherung und der Exsudatentleerung angewandt. Aus dem vorliegenden Beitrag konnte festgestellt werden, dass die Soibum-Fermentation zu einem signifikanten Anstieg der freien Aminosäuren, Polyphenole, Phosphate und Phytosterole etc. sowie zu einer signifikanten Abnahme von Phytat führte. Polyphenole sind Antioxidantien, die zur Vorbeugung von Krebs, koronaren Herzkrankheiten und Diabetes usw. eingesetzt werden. Die Soibum-Fermentation hat den Polyphenolgehalt innerhalb eines Monats um das 2,43- bis 4,42-fache erhöht und ist damit genauso wirksam wie andere Feststofffermentationen.


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Product Details
  • ISBN-13: 9786206641605
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Verlag Unser Wissen
  • Height: 229 mm
  • No of Pages: 60
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 6206641600
  • Publisher Date: 06 Nov 2023
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 100 gr


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Bedeutung der fermentativen Feststoffverarbeitung von Soibum
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