Characterization of the spontaneous and inoculated fermented soybean (Glycine max, var. PSB SY2) whey extracts for bacteriostatic activity as applied to raw pork loin slices

Characterization of the spontaneous and inoculated fermented soybean (Glycine max, var. PSB SY2) whey extracts for bacteriostatic activity as applied to raw pork loin slices

This study primarily aimed to investigate the bacteriostatic activity of spontaneous and inoculated fermented soy whey extracts to valorize soy whey and improve the shelf life of raw pork. Soy whey was produced and then sterilized in the laboratory from local soybeans (Glycine mac var. PSB SY2) of C...

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Bibliographic Details
Main Author: Valad-on, Klarshane D. (Author)
Other Authors: Peralta, Justin Godfred B. (adviser.)
Format: Thesis
Language:English
Subjects:
Soybean products.
Food handling.
Meat > Preservation.
Fermented Soybean Whey.
Plantaricin.
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