The Effect of pH on Steady-State Fermentation of Soya Bean

• Author(s): Rufai Nasir; Abubakar Mannir Rawayau; Ubiri Benjamin Oghenekparobo; Olurinde Victoria Oluwapelumi; Lateefat Ololade Mustapha; Saleem Adetunji Adeniyi; Hamza Magaji
• Paper ID: 1710381
• Page: 1896-1900
• Published Date: 07-10-2025
• Published In: Iconic Research And Engineering Journals
• Publisher: IRE Journals
• e-ISSN: 2456-8880
• Volume/Issue: Volume 9 Issue 3 September-2025

Abstract

Fermentation is also crucial in nutritional and sensory improvements of soybeans thus rendering them to be more food-friendly. To enable the steady fermentation of soybean pods, the research analyses the effects of pH and temperature on three variables, including protein content, moisture level, and growth of microbes. It is carried out with an inoculation of Bacillus subtilis and Lactobacillus plantarum mixed culture and underlying the methodological approach response-surface methodology is used to determine the most favourable operating conditions. The results showed that acidic pH especially at pH of 3 was found to have the greatest protein enrichment and also promoted maximum bacterial activity at moderate temperatures between 25 and 30 o C. The protein content fell at higher pH and high temperatures, the level of moisture also fell with increase in temperature. These results demonstrate that the quality of the products and the performance of the microorganisms depend on the control of the fermentation environment of these microorganisms. This work contributes to a better comprehension of steady processes related to the soybean fermentation, clarifying the influence of pH and temperature on fermentation and improving the practise in the industries. Finally, the investigation demonstrates that nutritional benefits can be enhanced through controlled fermentation in order to raise the chances of sustainable use of soybean.

Keywords

Fermentation, pH, Protein content, Soybean, Temperature

Citations

IRE Journals:
Rufai Nasir, Abubakar Mannir Rawayau, Ubiri Benjamin Oghenekparobo, Olurinde Victoria Oluwapelumi; Lateefat Ololade Mustapha, Saleem Adetunji Adeniyi; Hamza Magaji "The Effect of pH on Steady-State Fermentation of Soya Bean" Iconic Research And Engineering Journals Volume 9 Issue 3 2025 Page 1896-1900

IEEE:
Rufai Nasir, Abubakar Mannir Rawayau, Ubiri Benjamin Oghenekparobo, Olurinde Victoria Oluwapelumi; Lateefat Ololade Mustapha, Saleem Adetunji Adeniyi; Hamza Magaji "The Effect of pH on Steady-State Fermentation of Soya Bean" Iconic Research And Engineering Journals, 9(3)