Influence of bacteriocin-producing Bacillus strains on quality characteristics of fermented soybean product with biogenic amine-forming lactic acid bacteria

Applied Biological Chemistry

Table 3 Viable cell counts of Bacillus and LAB and pH levels of fermented soybean product manufactures by different starter culture

Fermentation starter	Viable cell counts (CFU/g)		pH
Fermentation starter	Bacillus	LAB	pH
Non-starter (control)	2.8 ± 1.4 × 10^8b	1.7 ± 0.7 × 10^7bc	6.72 ± 0.20^e
Enterococcus faecalis D08	ND	5.0 ± 0.8 × 10^8a	6.76 ± 0.04^de
Enterococcus faecium D12	ND	5.7 ± 1.7 × 10^8a	6.90 ± 0.13^d
Enterococcus faecalis D51	ND	4.6 ± 0.6 × 10^8a	6.86 ± 0.08^d
Bacillus sp. DB407	5.5 ± 0.3 × 10^9a	ND	7.23 ± 0.03^c
Bacillus licheniformis DB612	7.2 ± 1.1 × 10^9a	ND	7.75 ± 0.01^a
Bacillus subtilis DB821	4.3 ± 0.9 × 10^9a	ND	7.51 ± 0.10^ab
Bacillus sp. DB407 + Enterococcus faecalis D08	4.0 ± 0.7 × 10^9a	3.1 ± 2.5 × 10^7b	7.19 ± 0.11^c
Bacillus licheniformis DB612 + Enterococcus faecalis D08	4.9 ± 2.1 × 10^9a	7.5 ± 1.5 × 10^7b	7.40 ± 0.08^b
Bacillus subtilis DB821 + Enterococcus faecium D12	5.5 ± 1.8 × 10^9a	4.3 ± 0.5 × 10^7b	7.37 ± 0.14^b
Bacillus subtilis DB821 + Enterococcus faecalis D51	6.1 ± 0.3 × 10^9a	8.5 ± 2.2 × 10^6c	7.11 ± 0.15^c

Data are means ± SD from triplicate determinations
^a⁻^eValues within a column with different superscripts are significantly each groups at p < 0.05 by Duncan’s multiple range test
ND not detected