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

Applied Biological Chemistry

Table 4 Contents of amino-type and ammonia-type nitrogen in fermented soybean product prepared using the different types of fermentation starters

Fermentation starter	Amino-type nitrogen contents (mg%)	Ammonia-type nitrogen contents (mg%)
Non-starter	328.31 ± 2.45^a	298.47 ± 0.06^a
Enterococcus faecalis D08	179.13 ± 1.35^e	166.69 ± 0.08^d
Enterococcus faecium D12	159.36 ± 0.52^g	184.21 ± 0.71^b
Enterococcus faecalis D51	111.31 ± 0.36^h	176.31 ± 0.19^bc
Bacillus sp. DB407	256.72 ± 1.52^d	135.14 ± 0.52^fg
Bacillus licheniformis DB612	209.40 ± 0.96^e	128.21 ± 0.11^g
Bacillus subtilis DB821	271.01 ± 0.44^c	111.65 ± 0.74^h
Bacillus sp. DB407 + Enterococcus faecalis D08	267.21 ± 2.11^c	141.82 ± 0.24^f
Bacillus licheniformis DB612 + Enterococcus faecalis D08	248.39 ± 0.99^b	155.73 ± 0.38^e
Bacillus subtilis DB821 + Enterococcus faecium D12	303.11 ± 1.74^ab	173.45 ± 0.36^c
Bacillus subtilis DB821 + Enterococcus faecalis D51	297.58 ± 2.84^b	157.51 ± 0.02^e

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