Improvement of High Vitamin B12 Thua nao by Mixed Cultures of Soybean Oligosaccharide and the Use of Bacteria and Yeasts

Authors

  • Janpen Tangjitjaroenkun Department of Environmental Science, Faculty of Resources and Environment, Kasetsart University, Bangkok 10900, Thailand.
  • Vichien Kitpreechavanich Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
  • Surang Suthirawut Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
  • Pratumporn Chim-anage Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
  • Wanna Praprilong Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
  • Warawut Krusong Department of Agro-Industry, Faculty of Agro-Technology, King Mongkut’s Institute of Technology, Bangkok 10520, Thailand.
  • Busaba Yongsmith Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

Thua nao production, mixed cultures, vitamin B12 enrichment

Abstract

The traditional production of “Thua nao” involves predominantly Bacillus spp. fermentation on soybean substrates. It is a high protein fermented food with ammonia smell but without vitamin B12 content. Based on soybean fermented sources and oligosaccharide (raffinose) utilizing capability, three potent microbial isolates with different characteristics to improve Thua-nao fermentation have been selected. They are a high proteolytic Bacillus amyloliquefaciens, a high vitamin B12 producing Klebsiella sp.KB2 and a pleasant aroma contributing yeast, Candida sp. KB1. Cocultures fermentation of Bacillus sp. B4 and Klebsiella sp. KB2 could improve the quality of Thua-nao by enhancing more soluble protein and vitamin B12 contents in the fermented soybean up to 91.43 µg/100gdw as nine times higher than control fermentation inoculated with Klebsiella sp. KB2 alone. Furthermore, the local Thua-nao isolate, Candida sp. KB1 could significantly decrease the strong ammonia smell without interference on the
vitamin B12 content of the product.

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Published

2004-02-28

How to Cite

Janpen Tangjitjaroenkun, Vichien Kitpreechavanich, Surang Suthirawut, Pratumporn Chim-anage, Wanna Praprilong, Warawut Krusong, and Busaba Yongsmith. 2004. “Improvement of High Vitamin B12 Thua Nao by Mixed Cultures of Soybean Oligosaccharide and the Use of Bacteria and Yeasts”. Agriculture and Natural Resources 38 (1). Bangkok, Thailand:123-30. https://li01.tci-thaijo.org/index.php/anres/article/view/242935.

Issue

Vol. 38 No. 1 (2004): January-February

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.