Factors affecting lipid oxidation in the soybean fermentation by Bacillus subtilis

Abstract

The study aimed to determine lipid oxidation affected by factors (pH, fermentation temperature, fermentation time) during soybean fermentation by Bacillus subtilis. Soybean is fermented at different fermentation conditions: pH (6.0,
6.3 - natural pH of raw materials, 7.0, 8.0), temperature (28, 33, 35 - room temperature, and 38^oC), and fermentation time
(24, 36, 48, and 60 hours). To determine the degree of lipid oxidation, the parameters related to oxidation such as DPPH,
IC50, total lipid content, peroxide, TBARs, and free fatty acid content were determined. The most intense lipid oxidation
occur at pH 6.0, 35°C, and 60 hours of fermentation time. The lowest lipid oxidation occurred at pH 7.0, temperature 28^oC, and fermentation time of 24 hours.