纳豆与[未提及具体物质]共发酵的工艺优化及特性分析
Process optimization of co-fermentation natto with and characteristic analysis.
作者信息
Ma Xia, Liu Zhihan, He Yan, Zhou Yumei
机构信息
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Fengxian District, Shanghai, 201418 China.
School of Ecological Technology and Engineering, Shanghai Institute of Technology, No. 100 Haiquan Road, Fengxian District, Shanghai, 201418 China.
出版信息
J Food Sci Technol. 2025 Apr;62(4):716-726. doi: 10.1007/s13197-024-06062-5. Epub 2024 Aug 22.
UNLABELLED
Natto is a functional food, but it produces an unpleasant smell during the fermentation process. To eliminate the unacceptable smell, and were used to co-ferment soybeans in this study. The optimal conditions of co-fermentation anaerobic fermentation were: fermentation time 20 h, temperature 35 °C, strain ratio 1:1, and inoculum amount 4%. After optimization, fibrinolytic activity, antioxidant activity, polyphenol content, and γ-polyglutamic acid (γ-PGA) yield of Natto were increased by 15.2%, 10.9%, 29.1%, and 72.3%. It also introduced a wealth of probiotics with lactic acid bacteria up to 1.45 X 10cfu/g. The co-fermented natto had unique fruity and lactic flavor, and high sensory score based on the flavor and sensory analysis. The activity and value of natto have been increased through co-fermentation, making it possible to improve natto.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s13197-024-06062-5.
未标注
纳豆是一种功能性食品，但在发酵过程中会产生难闻的气味。为了消除这种难以接受的气味，本研究使用[具体物质1]和[具体物质2]共同发酵大豆。共同发酵厌氧发酵的最佳条件为：发酵时间20小时，温度35℃，菌株比例1:1，接种量4%。优化后，纳豆的纤溶活性、抗氧化活性、多酚含量和γ-聚谷氨酸（γ-PGA）产量分别提高了15.2%、10.9%、29.1%和72.3%。它还引入了大量益生菌，乳酸菌含量高达1.45×10cfu/g。通过风味和感官分析，共同发酵的纳豆具有独特的果香和乳酸风味，感官评分较高。通过共同发酵提高了纳豆的活性和价值，使纳豆品质提升成为可能。
补充信息
在线版本包含可在10.1007/s13197-024-06062-5获取的补充材料。
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