BEAN FERMENTATION PROCESS FOR HYDROLYSATE PROTEIN PODUCTION BY BACTERIA FROM FERMENTED SOYBEAN (THUA-NAO)
Keywords:
Protein hydrolysate, Bean, Thua-nao, Amino acidAbstract
This research was to study the production of bean protein hydrolysate by bacteria isolated from fermented soybean (Thua-nao). There were 25 isolates of bacteria from Thua-nao which were studied morphological and physiological characteristics. The result showed gram-positive rod 13 isolates with short- chain arrangement and gram-positive cocci 12 isolates. The degree of hydrolysis showed the highest degree of degradation at 20.70 ± 0.56 percent by isolate TN23. Then, isolate TN23 was strain analyzed by MALDI-TOF MS, which showed a strain of isolate TN23 is Lactobacillus lactis. After the fermentation of 5 different types of beans which were soybeans, red beans, mung beans, black beans, and peanuts by L. lactis TN23, the amino acid profile was analyzed. It was found that the hydrolysates black beans protein was increased for all amino acids. It could be concluded that in the production of protein hydrolysate from fermented black beans by L. lactis TN23 for 72 hours at room temperature, the amount of essential amino acids is higher than in non-fermented black beans.
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