Physical, Mechanical, and Antimicrobial Properties of Edible Film Produced from Defatted Soybean Meal Fermented by Bacillus subtilis

In order to extend the shelf life of packaged or coated foods, an antibacterial edible film was developed from soybean meal that had been fermented with Bacillus subtilis under the optimum condition of pH 7.0-7.5 and 33℃ for 33 h. The water vapor permeability of the fermented film (86.0 mg/㎠ㆍh) was...

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Published inJournal of microbiology and biotechnology Vol. 15; no. 4; pp. 815 - 822
Main Authors Kim, H.W. (Konkuk University, Seoul, Republic of Korea), Ko, E.J. (Konkuk University, Seoul, Republic of Korea), Ha, S.D. (Chung-Ang University, Anseong, Republic of Korea), Song, K.B. (Chungnam National University, Daejeon, Republic of Korea), Park, S.K. (Gwangju Institute of Science and Technology, Gwangju, Republic of Korea), Chung, D.H. (Gyeongsang National University, Jinju, Republic of Korea), Youn, K.S. (Catholic University of Daegu, Gyungsan, Republic of Korea), Bae, D.H. (Konkuk University, Seoul, Republic of Korea), E-mail: donghoya@konkuk.ac.kr
Format Journal Article
LanguageEnglish
Published Seoul Korean Society for Applied Microbiology 01.08.2005
한국미생물·생명공학회
Subjects
antimicrobial film
Bacteriocin-like substance
Biological and medical sciences
Biotechnology
EDIBLE FILMS
fermented soybean film
FILM COMESTIBLE
functional film
Fundamental and applied biological sciences. Psychology
physical and mechanical properties of film
생물학
Bacteriocin-like substance
antimicrobial film
Bacillus subtilis
Bacteriocin
Mechanical properties
Soybean
Bacillaceae
Fermented product
Glycine max
Physical properties
Antimicrobial agent
functional film
physical and mechanical properties of film
Bacillales
Leguminosae
Dicotyledones
fermented soybean film
Angiospermae
Bacteria
Spermatophyta
Soybean meal
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Summary:In order to extend the shelf life of packaged or coated foods, an antibacterial edible film was developed from soybean meal that had been fermented with Bacillus subtilis under the optimum condition of pH 7.0-7.5 and 33℃ for 33 h. The water vapor permeability of the fermented film (86.0 mg/㎠ㆍh) was higher than those of normal soybean films (66.9 mg/㎠ㆍh). Protein solubility of the fermented film was also higher than ordinary soy protein film at the pH range of 3-10.
Bibliography:T10
2006015266
G704-000169.2005.15.4.004
ISSN:1017-7825