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Effet des variables de transformation et de la variété de soja sur la qualité du natto

Effet des variables de transformation et de la variété de soja sur la qualité du natto


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About the Book

Le natto est l'un des rares produits dans lesquels les bactéries prédominent pendant la fermentation. La bactérie responsable a été identifiée comme étant Bacillus natto. Le natto est un aliment japonais à base de soja fermenté qui se caractérise par une odeur d'ammoniac, contient des acides gras et a un goût de moisi. Il a un aspect visqueux et est recouvert de polymères visqueux et collants d'acide glutamique. Le soja (Glycine max L.) est appelé Bhatmas en népalais. Les variétés de soja les plus répandues au Népal sont de couleur blanche, brune, grise et noire. Il porte différents noms locaux selon les variétés, la couleur des graines et les régions, comme Nepale, Hardi, Darmali, Maily, Kalo, Seto, etc. La fermentation par B. subtilis des graines de soja trempées et cuites entraîne la protéolyse des polypeptides de soja, modifiant sa digestibilité, son goût et sa saveur, tout en améliorant la qualité des protéines. En outre, elle inactive les facteurs antinutritionnels, élimine les oligosaccharides indigestes et augmente la teneur en isoflavones, en enzymes protéolytiques et en phytostérols, qui peuvent avoir un effet bénéfique sur la santé humaine. La fermentation par B. subtilis s'accompagne d'un enrobage des granules intacts par une substance visqueuse de couleur blanche, d'aspect visqueux et de texture plus molle.


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Product Details
  • ISBN-13: 9786208948337
  • Publisher: Editions Notre Savoir
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 136
  • Returnable: N
  • Weight: 245 gr
  • ISBN-10: 6208948339
  • Publisher Date: 17 Jun 2025
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Spine Width: 8 mm
  • Width: 152 mm


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