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Journal of Biological Sciences
  Year: 2010 | Volume: 10 | Issue: 6 | Page No.: 581-583
DOI: 10.3923/jbs.2010.581.583
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thua nao, Indigenous Thai Fermented Soybean: A Review

E. Chukeatirote, K. Dajanta and A. Apichartsrangkoon

thua nao is an indigenous fermented soybean of Northern Thailand. The product can be consumed directly or often used as major ingredient in several local dishes. Similar products include Japanese natto, Indian kinema and Nigerian dawadawa. Such fermented foods are commonly known as alkali fermented soybeans due to bacterial proteolytic activity during the fermentation. Interestingly, these are all household fermentations caused by mixed starter culture of bacilli (except natto which is commercialised and produced by a pure starter culture). In this present study, we aim to summarise the scientific basis of Thai thua nao including fermentation process, microbes involved and nutritive data.
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  •    Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
  •    Fermentation Increases Isoflavone Aglycone Contents in Black Soybean Pulp
  •    Microbiological and Biochemical Changes in Thua nao Fermentation
How to cite this article:

E. Chukeatirote, K. Dajanta and A. Apichartsrangkoon, 2010. thua nao, Indigenous Thai Fermented Soybean: A Review. Journal of Biological Sciences, 10: 581-583.

DOI: 10.3923/jbs.2010.581.583






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