Faculty of Biology, University of Latvia
Hard copy: ISSN 1691–8088
On-line: ISSN 2255–9582
Environ Exp Biol (2017) 15: 173–176
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Environmental and

Environ Exp Biol (2017) 15: 173–176

Orginal Paper

Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus

Anittaya Kanghae, Prapassorn Damrongkool Eungwanichayapant, Ekachai Chukeatirote*
School of Science, Mae Fah Luang University, Chiang Rai 57100, Thailand
* Corresponding author, E-mail: ekachai@mfu.ac.th


There are various types of fermented soybean products in Asia including Natto (Japan), Jang (Korea), Kinema (India), and Thua Nao (Thailand). For these products, bacteria mostly belonging to the genus Bacillus (i.e., Bacillus subtilis) are used. This study was aimed to use a co-culture between B. subtilis and Rhizopus oligosporus in preparing the fermented soybean. Initially, the raw soybeans were washed, sterilized by autoclaving, and inoculated with these inocula; for this, three different ratios between B. subtilis and R. oligosporus were used (100:0, 50:50, and 0:100). The fermentation was carried out at 30 °C for 3 days, and fatty acid concentration was determined. Results showed that palmitic, stearic, oleic, linoleic, and eicosanoic acids were present in the fermented soybeans products. The major fatty acids present in all samples were oleic and linoleic, ranging between 30.49 to 34.07 and 50.35 to 53.72% of total fatty acids, respectively.

Key words: Bacillus, fatty acid, fermented soybean, Rhizopus.

Environ Exp Biol (2017) 15: 173–176
 DOI: http://doi.org/10.22364/eeb.15.16

Prof. Gederts Ievinsh
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