Optimization of natto with double-bacteria mixed fermentation

Authors

Dan-ni ZHENG, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023 , China
Meng-ying WANG, Wuhan Institute for Food and Cosmetic Control, Wuhan, Hubei 430012 , China
Yi-han HU, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023 , China
Liang-zhong LIU, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023 , China

Abstract

In order to optimize the processing technology of natto, improve the flavor of the product, and to explore the effect of double-bacteria mixed fermentation on the quality of natto, two better strains were screened through the ratio of the diameter of the hydrolytic colonies (C/H), growth curve of the strains, nattokinase activity and volatile base nitrogen content. The single-factor and orthogonal experiments were used to optimize the process conditions of the two-bacteria fermentation of natto, with nattokinase activity and volatile base nitrogen content as the indicator. The optimal fermentation process of natto with two strains is the ratio of strains (m_N5∶m_N3) 4∶1, inoculation volume 9%, fermented for 25 h at 35 ℃. Natto prepared under this fermentation condition has a nattokinase activity of 481.84 U/g, which increased by 36.8% compared with single-bacteria fermentation; the volatile base nitrogen content was 205.21 mg/100 g, which was reduced by 42.3%, compared with the highest value of single fermentation. The results showed that using two strains of Bacillus natto to optimize the fermentation process could provide a way to enhance enzyme activity and improve the flavor.

Publication Date

2-18-2023

First Page

183

Last Page

188

DOI

10.13652/j.issn.1003-5788.2020.12.037

Recommended Citation

ZHENG, Dan-ni; WANG, Meng-ying; HU, Yi-han; and LIU, Liang-zhong (2023) "Optimization of natto with double-bacteria mixed fermentation," Food and Machinery: Vol. 36: Iss. 12, Article 37.
DOI: 10.13652/j.issn.1003-5788.2020.12.037
Available at: https://www.ifoodmm.cn/journal/vol36/iss12/37

References

[1] YOSHIKAWA Y,CHEN Peng-yin,ZHANG Bo,et al.Evaluation of seed chemical quality traits and sensory properties of natto soybean[J].Food Chemistry,2014,153:186-192.
[2] 刘彦敏,沈璐,王康,等.传统大豆发酵食品中纳豆芽孢杆菌的分离及纳豆发酵[J].食品科学,2020,41(2):208-214.
[3] 宋军霞.常见豆类制备纳豆的品质比较[J].大豆科学,2017,36(2):309-314.
[4] 南芝润,侯磊,任莹,等.纳豆及其产物的研究与应用[J].山西农业科学,2017,45(10):1 721-1 724,1 736.
[5] 王建.纳豆激酶的发酵、纯化条件的优化及开发应用[D].西安:陕西科技大学,2012:Ⅰ.
[6] 胡洋,邓淑心,朴春红,等.纳豆芽孢杆菌发酵产品研究进展[J].大豆科学,2019,38(3):485-490.
[7] 沈跃丽,陈蕊,张莉,等.枯草芽孢杆菌生产抗菌物质的食品级发酵培养基优化[J].食品科学,2014,35(9):168-173.
[8] 张琪,朱丹,牛广财,等.纳豆芽孢杆菌发酵黑豆豆豉的前发酵工艺优化[J].食品与机械,2019,35(10):179-183.
[9] LAMPE B J,ENGLISH J C.Toxicological assessment of nattokinase derived from Bacillus subtilis var.natto[J].Food and Chemical Toxicology,2016,88:87-99.
[10] 李大鹏.纳豆加工工艺研究[J].中国食物与营养,2014,20(3):55-57.
[11] 何人可,宋莲军,黄现青,等.嗜热链球菌发酵改良纳豆工艺优化[J].食品工业科技,2020,41(6):161-166.
[12] 高瑞萍,刘辉,刘嘉,等.纳豆的研究进展[J].食品与发酵科技,2011,47(1):23-26.
[13] KUBO Y,ROONEY A P,TSUKAKOSHI Y,et al.Phylogenetic analysis of Bacillus subtilis strains applicable to natto(fermented soybean)production[J].Applied and Environmental Microbiology,2011,77(18):6 463-6 469.
[14] 彭亮,覃光球.纳豆的特异性保健功效因子研究进展[J].中国食物与营养,2013,19(10):65-69.
[15] 付文静,王家林,张杰.中国纳豆生产工艺的研究现状及展望[J].食品工业,2018,39(3):230-233.
[16] SUMI H,HAMADA H,TSUSHIMA H,et al.A novel fibrinolytic enzyme(nattokinase)in the vegetable cheese Natto;a typical and popular soybean food in the Japanese diet[J].Experientia,1987,43(10):1 110.
[17] KUROSAWA Y,NIRENGI S,HOMMA T,et al.A single-dose of oral nattokinase potentiates thrombolysis and anti-coagulation profiles[J].Scientific Reports,2015,5:1-7.
[18] MURAKAMI K,YAMANAKA N,OHNISHI K,et al.Inhibition of angiotensin I converting enzyme by subtilisin NAT(nattokinase)in natto,a Japanese traditional fermented food[J].Food & Function,2012,3(6):674-678.
[19] LIU Jun-guo,XING Jian-min,CHANG Tian-shi,et al.Optimization of nutritional conditions for nattokinase production by Bacillus natto NLSSE using statistical experimental methods[J].Process Biochemistry,2004,40(8):2 757-2 762.
[20] 刘梦洁,陈守文,魏雪团.纳豆激酶高产菌的快速筛选及其发酵纳豆特性[J].食品科学,2016,37(21):131-135.
[21] 王雪妍,孙玉飞,冯菲,等.一株高产纳豆激酶菌株的鉴定与分析[J].生物技术通报,2016,32(1):187-194.
[22] 张杰,葛武鹏,陈瑛,等.纳豆激酶高产菌株的选育及固态发酵技术[J].食品科学,2016,37(3):151-156.
[23] 卓晓沁.鹰嘴豆纳豆发酵菌种诱变及发酵条件优化[D].杭州:浙江大学,2018:20-31.
[24] 张树明,唐伟林.降低纳豆氨味研究进展[J].黑龙江中医药,2016,45(5):75-76.
[25] 孙军德,陈思,杨璐,等.双菌株混合发酵纳豆的条件优化[J].沈阳农业大学学报,2016,47(1):35-40.
[26] 王欢,李宏梁,杜磊,等.纳豆菌的分离、筛选、鉴定及发酵特性对比研究[J].中国调味品,2018,43(11):1-5.
[27] 陈思.双菌混合发酵纳豆的初步研究[D].沈阳:沈阳农业大学,2016:15-18.
[28] 关志炜.枯草芽孢杆菌发酵产纳豆激酶的研究[D].济南:山东轻工业学院,2007:11.