Effect of temperatures during pure culture fermentation of Kinema

Kinema was prepared by fermenting whole cooked soybeans with pure culture of Bacillus subtilis KK2:B10 (MTCC 2756) strain at 35°C, 40°C and 45°C for 24h. Temperature, mesophilic plate counts, relative viscosity, water-soluble nitrogen, formal nitrogen contents and reducing sugars of fermenting soybeans were investigated during fermentation. At higher temperatures the growth rate of B. subtilis KK2:B10 was faster. A remarkable increase in the relative viscosity of kinema was observed at 40°C during fermentation. Water-soluble nitrogen and formol nitrogen to total nitrogen contents increased throughout the 24h of fermentation. Reducing sugars increased during the log phase and then decreased sharply. Kinema matured below 10°C for 1 day after the desired fermentation showed a significant increase in relative viscosity. The quality of kinema was maintained with pure culture fermentation by B. subtilis KK2:B10 at 40°C for 20h and matured at 5°C for 1 day.