混菌发酵纳豆的工艺研究
|
摘要
为改善纳豆风味,该研究以市售大豆为原料,采用纳豆发酵粉和乳酸菌粉混合发酵,并以感官评分、挥发性盐基氮含量和纳豆激酶活力为考察指标,采用单因素试验和正交试验对纳豆发酵工艺进行优化。结果表明,混菌发酵纳豆最优发酵工艺为菌粉比例(乳酸菌∶纳豆芽孢杆菌)1.0∶1.5,发酵温度40℃,发酵时间27 h。在此最优发酵工艺下,纳豆感官评分为9.0分,挥发性盐基氮含量为11.02 mg/100 g,纳豆激酶活力为438.90 U/g,此时纳豆色泽鲜亮,氨臭味明显降低,拉丝状态好,纳豆品质明显优于市售纳豆。
In order to improve the flavor of natto, soybean was fermented by natto fermentation starter powder and lactic acid bacteria powder. Using the sensory score, volatile basic nitrogen content and nattokinase activity as evaluation indexes, the fermentation process of natto was optimized by single factor tests and orthogonal tests. The results showed that the optimal fermentation process of natto with mixed starters was starter powder(lactic acid bacteria ∶ Bacillus natto) ratio 1.0∶1.5, fermentation temperature 40 ℃, and time 27 h. Under the optimal fermentation process, the sensory score of natto was 9.0, the volatile basic nitrogen content was 11.02 mg/100 g, and the nattokinase activity was 438.90 U/g. The natto had a bright color, the ammonia odor was significantly reduced, the drawing state was good, and the quality of natto was significantly better than that of commercially available natto.
In order to improve the flavor of natto, soybean was fermented by natto fermentation starter powder and lactic acid bacteria powder. Using the sensory score, volatile basic nitrogen content and nattokinase activity as evaluation indexes, the fermentation process of natto was optimized by single factor tests and orthogonal tests. The results showed that the optimal fermentation process of natto with mixed starters was starter powder(lactic acid bacteria ∶ Bacillus natto) ratio 1.0∶1.5, fermentation temperature 40 ℃, and time 27 h. Under the optimal fermentation process, the sensory score of natto was 9.0, the volatile basic nitrogen content was 11.02 mg/100 g, and the nattokinase activity was 438.90 U/g. The natto had a bright color, the ammonia odor was significantly reduced, the drawing state was good, and the quality of natto was significantly better than that of commercially available natto.
引文
[1]MUROOKA Y,YAMASHITA M.Traditional healthful fermented products of Japan[J].J Ind Microbiol Biot,2008,35(8):791-798.
[2]MURAMATSU K,NAGAI T,SATO S,et al.Stimulative effect of phytone on the production of sticky materials in Bacillus subtilis(natto)[J].JJpn Soc Food Sci,1997,44(11):812-815.
[3]TAMURA Y,TAKENAKA T.Antioxidative activity of water soluble extracts from okara fermented with Bacillus natto and Rhizopus oligosporus[J].J Jpn Soc Food Sci,1999,46:561-569.
[4]ONO R,YAMAGUCHI M.Increase in bone components of rats orally administered isoflavone-containing soybean extract(Nijiru)[J].J Health Sci,1999,45(2):66-69.
[5]IWAI K,NAKAYA N,KAWASAKI Y.et al.Inhibitory effect of natto,a kind of fermented soybeans,on LDL oxidation in vitro[J].J Agr Food Chem,2002,50(12):3592-3596.
[6]KWON D Y,DAILY J W,KIM H J,et al.Antidiabetic effects of fermented soybean products on type 2 diabetes[J].Nutr Res,2010,30(1):1-13.
[7]FENG C,JIN S,LUO M,et al.Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product[J].Innovat Food Sci Emer Tech,2015,31:160-169.
[8]KADA S,ISHIKAWA A,OHSHIMA Y,et al.Alkaline serine protease Apr E plays an essential role in poly-γ-glutamate production during natto fermentation[J].Biosci Biotech Bioch,2013,77(4):802-809.
[9]LAMPE B J,ENGLISH J C.Toxicological assessment of nattokinase derived from Bacillus subtilis var.natto[J].Food Chem Toxicol,2016,88:87-99.
[10]OKADA M,NAKAMURA Y,HAYASHI S,et al.Chemical structure and biological activity of a quorum sensing pheromone from Bacillus subtilis subsp.natto[J].Bioorg Med Chem Lett,2015,25(19):4293-4296.
[11]UMENE K,SHIRAISHI A.Complete nucleotide sequence of Bacillus subtilis(natto)bacteriophage PM1,a phage associated with disruption of food production[J].Virus Genes,2013,46(3):524-534.
[12]LIU Y,SONG H,LUO H.Correlation between the key aroma compounds and g DNA copies of Bacillus during fermentation and maturation of natto[J].Food Res Int,2018,112:175-183.
[13]LIU Y,SU H,SONG H.Comparison of four extraction methods,SPME,DHS,SAFE,Versus SDE,for the analysis of flavor compounds in natto[J].Food Anal Met,2018,11(2):343-354.
[14]SUWANMANON K,HSIEH P C.Isolating Bacillus subtilis and optimizing its fermentative medium for GABA and nattokinase production[J].CyTA-J Food,2014,12(3):282-290.
[15]付文静,王家林,张杰.赤小豆纳豆发酵工艺的研究[J].食品研究与开发,2018,39(2):109-113.
[16]甄珍.纳豆杆菌诱变选育及风味纳豆工艺研究[D].齐齐哈尔:齐齐哈尔大学,2015.
[17]严美婷,杜霞,邱醒,等.中式纳豆制备技术的研究[J].中国酿造,2017,36(2):175-179.
[18]黄占旺,上官新晨,程军辉,等.纳豆混合发酵技术研究[J].中国食品学报,2005,5(4):70-73.
[19]王常苏,孙晓彤,金健,等.混合多菌种固态发酵产纳豆激酶的研究[J].武汉工业学院学报,2013,32(3):5-9.
[20]YUKI T,AKI O,KUNIKO Y,et al.Which characteristic of natto:appearance,odor,or taste most affects preference for natto[J].J Phys Anthropol,2012,32(13):1-4.
[21]WEI X,LUO M,XIE Y,et al.Strain screening,fermentation,separation,and encapsulation foe production of nattokinase functional food[J].Appl Biochem Biotech,2012,168(7):1752-1764.
[22]ZHANG B,CHEN P,CHEN C,et al.Quantitative trait loci mapping of seed hardness in soybean[J].Crop Sci,2008,48(4):1341-1349.
[2]MURAMATSU K,NAGAI T,SATO S,et al.Stimulative effect of phytone on the production of sticky materials in Bacillus subtilis(natto)[J].JJpn Soc Food Sci,1997,44(11):812-815.
[3]TAMURA Y,TAKENAKA T.Antioxidative activity of water soluble extracts from okara fermented with Bacillus natto and Rhizopus oligosporus[J].J Jpn Soc Food Sci,1999,46:561-569.
[4]ONO R,YAMAGUCHI M.Increase in bone components of rats orally administered isoflavone-containing soybean extract(Nijiru)[J].J Health Sci,1999,45(2):66-69.
[5]IWAI K,NAKAYA N,KAWASAKI Y.et al.Inhibitory effect of natto,a kind of fermented soybeans,on LDL oxidation in vitro[J].J Agr Food Chem,2002,50(12):3592-3596.
[6]KWON D Y,DAILY J W,KIM H J,et al.Antidiabetic effects of fermented soybean products on type 2 diabetes[J].Nutr Res,2010,30(1):1-13.
[7]FENG C,JIN S,LUO M,et al.Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product[J].Innovat Food Sci Emer Tech,2015,31:160-169.
[8]KADA S,ISHIKAWA A,OHSHIMA Y,et al.Alkaline serine protease Apr E plays an essential role in poly-γ-glutamate production during natto fermentation[J].Biosci Biotech Bioch,2013,77(4):802-809.
[9]LAMPE B J,ENGLISH J C.Toxicological assessment of nattokinase derived from Bacillus subtilis var.natto[J].Food Chem Toxicol,2016,88:87-99.
[10]OKADA M,NAKAMURA Y,HAYASHI S,et al.Chemical structure and biological activity of a quorum sensing pheromone from Bacillus subtilis subsp.natto[J].Bioorg Med Chem Lett,2015,25(19):4293-4296.
[11]UMENE K,SHIRAISHI A.Complete nucleotide sequence of Bacillus subtilis(natto)bacteriophage PM1,a phage associated with disruption of food production[J].Virus Genes,2013,46(3):524-534.
[12]LIU Y,SONG H,LUO H.Correlation between the key aroma compounds and g DNA copies of Bacillus during fermentation and maturation of natto[J].Food Res Int,2018,112:175-183.
[13]LIU Y,SU H,SONG H.Comparison of four extraction methods,SPME,DHS,SAFE,Versus SDE,for the analysis of flavor compounds in natto[J].Food Anal Met,2018,11(2):343-354.
[14]SUWANMANON K,HSIEH P C.Isolating Bacillus subtilis and optimizing its fermentative medium for GABA and nattokinase production[J].CyTA-J Food,2014,12(3):282-290.
[15]付文静,王家林,张杰.赤小豆纳豆发酵工艺的研究[J].食品研究与开发,2018,39(2):109-113.
[16]甄珍.纳豆杆菌诱变选育及风味纳豆工艺研究[D].齐齐哈尔:齐齐哈尔大学,2015.
[17]严美婷,杜霞,邱醒,等.中式纳豆制备技术的研究[J].中国酿造,2017,36(2):175-179.
[18]黄占旺,上官新晨,程军辉,等.纳豆混合发酵技术研究[J].中国食品学报,2005,5(4):70-73.
[19]王常苏,孙晓彤,金健,等.混合多菌种固态发酵产纳豆激酶的研究[J].武汉工业学院学报,2013,32(3):5-9.
[20]YUKI T,AKI O,KUNIKO Y,et al.Which characteristic of natto:appearance,odor,or taste most affects preference for natto[J].J Phys Anthropol,2012,32(13):1-4.
[21]WEI X,LUO M,XIE Y,et al.Strain screening,fermentation,separation,and encapsulation foe production of nattokinase functional food[J].Appl Biochem Biotech,2012,168(7):1752-1764.
[22]ZHANG B,CHEN P,CHEN C,et al.Quantitative trait loci mapping of seed hardness in soybean[J].Crop Sci,2008,48(4):1341-1349.