Zhang Qifeng, Lan Guangqun, Tian Xueyi, He Laping, Li Cuiqin, Tao Han, Zeng Xuefeng, Wang Xiao
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China.
College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Foods. 2022 Sep 2;11(17):2674. doi: 10.3390/foods11172674.
Natto is a high-value fermented soybean produced by . However, produces a pungent amine odor. This study compared the volatile organic compounds (VOCs), free amino acids (FAAs) and biogenic amines (BAs), nattokinase (NK) of natto made by two-strain fermentation with BZ25 and GUTU09 (NMBB) and that of natto made by single-strain fermentation with GUTU09 (NMB). Compared with NMB, volatile amine substances disappeared, ketones and aldehydes of NMBB were reduced, and alcohols increased. Besides that, the taste activity value of other bitter amino acids was lowered, and BA content was decreased from 255.88 mg/kg to 238.35 mg/kg but increased NK activity from 143.89 FU/g to 151.05 FU/g. Correlation analysis showed that the addition of BZ25 reduced the correlation between GUTU09 and BAs from 0.878 to 0.808, and pH was changed from a positive correlation to a negative one. All these results showed that the quality of natto was improved by two-strain co-fermentation, which laid a foundation for its potential industrial application.
纳豆是一种由……生产的高价值发酵大豆。然而，……会产生刺鼻的胺气味。本研究比较了用BZ25和GUTU09（NMBB）两株菌发酵制成的纳豆与用GUTU09（NMB）单株发酵制成的纳豆的挥发性有机化合物（VOCs）、游离氨基酸（FAAs）和生物胺（BAs）、纳豆激酶（NK）。与NMB相比，挥发性胺类物质消失，NMBB的酮类和醛类减少，醇类增加。除此之外，其他苦味氨基酸的味觉活性值降低，BA含量从255.88毫克/千克降至238.35毫克/千克，但NK活性从143.89 FU/g提高到151.05 FU/g。相关性分析表明，添加BZ25使GUTU09与BAs之间的相关性从0.878降至0.808，pH从正相关变为负相关。所有这些结果表明，两株菌共同发酵提高了纳豆的品质，为其潜在的工业应用奠定了基础。
