2.4. Preparation of soymilk and fermentation with LAB
Whole soybeans (100 g of commercial soybeans) were washed and
hydrated with distilled water during 16 h, and manually peeled. Slurry
was obtained by grinding soybeans with 1 volume of distilled water
(300 mL) using a kitchen blender (Home Electric TS-696, China). The
slurry was then cooked with 3 volumes of water at 80 °C for 15 min,
and 2 volumes of water were added before filtering using a double
layered cheese-cloth. The obtained soymilk was autoclaved 15 min at
121 °C.
Selected LAB were activated inMRS broth at 37 °C for 16 h. To eliminate
extracellular riboflavin, the cells were harvested by centrifugation
at 5000 ×g for 5 min, washed twice with 1 volume of sterile saline
solution. Cell suspension was inoculated in soymilk at an initial optical
density at 600 nm (OD600) of 0.2. After 0, 4, 8, 12 and 24 h of incubation
at 37 °C samples were taken and riboflavin concentrations were determined
as described above.
2.4. Preparation of soymilk and fermentation with LABWhole soybeans (100 g of commercial soybeans) were washed andhydrated with distilled water during 16 h, and manually peeled. Slurrywas obtained by grinding soybeans with 1 volume of distilled water(300 mL) using a kitchen blender (Home Electric TS-696, China). Theslurry was then cooked with 3 volumes of water at 80 °C for 15 min,and 2 volumes of water were added before filtering using a doublelayered cheese-cloth. The obtained soymilk was autoclaved 15 min at121 °C.Selected LAB were activated inMRS broth at 37 °C for 16 h. To eliminateextracellular riboflavin, the cells were harvested by centrifugationat 5000 ×g for 5 min, washed twice with 1 volume of sterile salinesolution. Cell suspension was inoculated in soymilk at an initial opticaldensity at 600 nm (OD600) of 0.2. After 0, 4, 8, 12 and 24 h of incubationat 37 °C samples were taken and riboflavin concentrations were determinedas described above.
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2.4 การเตรียมนมถั่วเหลืองและหมักด้วย LAB 2.4. Preparation of soymilk and fermentation with LAB
ถั่วเหลืองทั้งหมด (100 กรัมของถั่วเหลืองในเชิงพาณิชย์) Whole soybeans (100 g of commercial soybeans) were washed and
ได้รับการล้างและชุ่มชื้นด้วยน้ำกลั่นในช่วง16 ชั่วโมงและปอกเปลือกด้วยตนเอง hydrated with distilled water during 16 h, and manually peeled. Slurry
was obtained by grinding soybeans with 1 volume of distilled water
(300 mL) using a kitchen blender (Home Electric TS-696, China). The
slurry was then cooked with 3 volumes of water at 80 °C for 15 min,
and 2 volumes of water were added before filtering using a double
layered cheese-cloth. The obtained soymilk was autoclaved 15 min at
121 °C.
Selected LAB were activated inMRS broth at 37 °C for 16 h. To eliminate
extracellular riboflavin, the cells were harvested by centrifugation
at 5000 ×g for 5 min, washed twice with 1 volume of sterile saline
solution. Cell suspension was inoculated in soymilk at an initial optical
density at 600 nm (OD600) of 0.2. After 0, 4, 8, 12 and 24 h of incubation
at 37 °C samples were taken and riboflavin concentrations were determined
as described above.
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