Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of <i>Bacillus subtilis</i> GUTU09 and <i>Bifidobacterium animalis subsp. lactis</i> BZ25 resulted in a drama...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Yun Yang, Guangqun Lan, Xueyi Tian, Laping He, Cuiqin Li, Xuefeng Zeng, Xiao Wang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	natto nattokinase combination fermentation thrombolytic property Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/77090cb5066c445281223e3fe8e0c8f3
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:77090cb5066c445281223e3fe8e0c8f3
record_format	dspace
spelling	oai:doaj.org-article:77090cb5066c445281223e3fe8e0c8f32021-11-25T17:32:29ZEffect of Fermentation Parameters on Natto and Its Thrombolytic Property10.3390/foods101125472304-8158https://doaj.org/article/77090cb5066c445281223e3fe8e0c8f32021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2547https://doaj.org/toc/2304-8158Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of <i>Bacillus subtilis</i> GUTU09 and <i>Bifidobacterium animalis subsp. lactis</i> BZ25 resulted in a dramatically better sensory and functional quality of natto. The current study further explored the effects of different fermentation parameters on the quality of natto fermented with <i>Bacillus subtilis</i> GUTU09 and <i>Bifidobacterium</i> BZ25, using Plackett–Burman design and response surface methodology. Fermentation temperature, time, and inoculation amount significantly affected the sensory and functional qualities of natto fermented with mixed bacteria. The optimal conditions were obtained as follows: soybean 50 g/250 mL, triangle container, 1% sucrose, <i>Bacillus subtilis</i> GUTU09 to <i>Bifidobacterium</i> BZ25 ratio of 1:1, inoculation 7%, fermentation temperature 35.5 °C, and fermentation time 24 h. Under these conditions, nattokinase activity, free amino nitrogen content, and sensory score were increased compared to those before optimization. They were 144.83 ± 2.66 FU/g, 7.02 ± 0.69 mg/Kg and 82.43 ± 5.40, respectively. The plate thrombolytic area and nattokinase activity both increased significantly as fermentation time was increased, indicating that the natto exhibited strong thrombolytic action. Hence, mixed-bacteria fermentation improves the taste, flavor, nattokinase activity, and thrombolysis of natto. This research set the groundwork for the ultimate manufacturing of natto with high nattokinase activity and free amino nitrogen content, as well as good sensory and thrombolytic properties.Yun YangGuangqun LanXueyi TianLaping HeCuiqin LiXuefeng ZengXiao WangMDPI AGarticlenattonattokinasecombination fermentationthrombolytic propertyChemical technologyTP1-1185ENFoods, Vol 10, Iss 2547, p 2547 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	natto nattokinase combination fermentation thrombolytic property Chemical technology TP1-1185
spellingShingle	natto nattokinase combination fermentation thrombolytic property Chemical technology TP1-1185 Yun Yang Guangqun Lan Xueyi Tian Laping He Cuiqin Li Xuefeng Zeng Xiao Wang Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
description	Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of <i>Bacillus subtilis</i> GUTU09 and <i>Bifidobacterium animalis subsp. lactis</i> BZ25 resulted in a dramatically better sensory and functional quality of natto. The current study further explored the effects of different fermentation parameters on the quality of natto fermented with <i>Bacillus subtilis</i> GUTU09 and <i>Bifidobacterium</i> BZ25, using Plackett–Burman design and response surface methodology. Fermentation temperature, time, and inoculation amount significantly affected the sensory and functional qualities of natto fermented with mixed bacteria. The optimal conditions were obtained as follows: soybean 50 g/250 mL, triangle container, 1% sucrose, <i>Bacillus subtilis</i> GUTU09 to <i>Bifidobacterium</i> BZ25 ratio of 1:1, inoculation 7%, fermentation temperature 35.5 °C, and fermentation time 24 h. Under these conditions, nattokinase activity, free amino nitrogen content, and sensory score were increased compared to those before optimization. They were 144.83 ± 2.66 FU/g, 7.02 ± 0.69 mg/Kg and 82.43 ± 5.40, respectively. The plate thrombolytic area and nattokinase activity both increased significantly as fermentation time was increased, indicating that the natto exhibited strong thrombolytic action. Hence, mixed-bacteria fermentation improves the taste, flavor, nattokinase activity, and thrombolysis of natto. This research set the groundwork for the ultimate manufacturing of natto with high nattokinase activity and free amino nitrogen content, as well as good sensory and thrombolytic properties.
format	article
author	Yun Yang Guangqun Lan Xueyi Tian Laping He Cuiqin Li Xuefeng Zeng Xiao Wang
author_facet	Yun Yang Guangqun Lan Xueyi Tian Laping He Cuiqin Li Xuefeng Zeng Xiao Wang
author_sort	Yun Yang
title	Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
title_short	Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
title_full	Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
title_fullStr	Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
title_full_unstemmed	Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
title_sort	effect of fermentation parameters on natto and its thrombolytic property
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/77090cb5066c445281223e3fe8e0c8f3
work_keys_str_mv	AT yunyang effectoffermentationparametersonnattoanditsthrombolyticproperty AT guangqunlan effectoffermentationparametersonnattoanditsthrombolyticproperty AT xueyitian effectoffermentationparametersonnattoanditsthrombolyticproperty AT lapinghe effectoffermentationparametersonnattoanditsthrombolyticproperty AT cuiqinli effectoffermentationparametersonnattoanditsthrombolyticproperty AT xuefengzeng effectoffermentationparametersonnattoanditsthrombolyticproperty AT xiaowang effectoffermentationparametersonnattoanditsthrombolyticproperty
_version_	1718412231183433728

Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Ejemplares similares