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- W2067670478 abstract "Soybeans were soaked for 24h in tap water at 30°C in preparation for tempe fermentation. Soaking was conducted under conditions that give a microbial fermentation, and in the presence of antibiotics where microbial growth was inhibited. Sucrose, stachyose and raffinose were the main di- and oligosaccharides in the beans, and their concentrations decreased by 84, 65 and 50%, respectively, during soaking. Glucose, fructose and galactose were found in the soak-water along with lesser amounts of sucrose, melibiose, raffinose and stachyose. Glucose was the main substrate for microbial growth in the soak-water. The concentrations of mono-, di-and oligosaccharides in the beans and in the soak-water were determined by the activity of invertases and α-galactosidases endogenous to the beans, diffusion of the sugars into and out of the bean, and the species of micro-organism growing in the soak-water." @default.
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- W2067670478 date "2007-06-29" @default.
- W2067670478 modified "2023-10-18" @default.
- W2067670478 title "Changes in the concentration of carbohydrates during the soaking of soybeans for tempe production" @default.
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- W2067670478 doi "https://doi.org/10.1111/j.1365-2621.1991.tb02005.x" @default.
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