双菌株混合发酵纳豆的条件优化  

Optimization of Natto Processing by Two Strains Fermentation

作　　者：孙军德[1] 陈思[1] 杨璐[1] 闫潇[1] 陈璋[1] 

机构地区：[1]沈阳农业大学土地与环境学院,沈阳110161

出　　处：《沈阳农业大学学报》2016年第1期35-40,共6页Journal of Shenyang Agricultural University

基　　金：国家科技支撑计划项目(2013BAD10B00)

摘　　要：为降低纳豆氨腥味,提高纳豆激酶活力,从工艺条件入手,以纳豆感官、挥发性盐基氮含量和纳豆激酶活力作为评判标准,首先采用单因素试验探索了沼泽红假单胞菌与纳豆芽孢杆菌的比例、发酵温度、发酵时间3个单因素的最佳条件,然后通过正交试验探索了这3个因素的最佳联合条件。结果表明:最佳联合条件为沼泽红假单胞菌与纳豆芽孢杆菌比例1∶50,发酵温度35℃,发酵时间22h,在此发酵条件下,纳豆口感好,氨腥味明显降低,纳豆激酶活力增大显著,可达8432.003U·g^(-1),与纳豆芽孢杆菌单独发酵纳豆时相比提高53.74%,氨含量降低79.81%。纳豆芽孢杆菌与沼泽红假单胞菌混合发酵在保持纳豆原有的保健功效外,还丰富了发酵产生的蛋白酶系,提高了纳豆的营养价值,并解决了纳豆氨腥味浓郁的问题。To lower the beany odor and improve the nattokinase activity of natto, optimized the ermentation conditions, with the content volatile base nitrogen and nattokinase activity as indicators. First, the single factor experiment was conducted to explore the best conditions of three factors, strain ratio of Rhodopseudomonas palustris and Bacillus sublitis natto, culture temperature and incubation time. The orthogonal experiment was conducted to explore the best joint condition. The optimum fermentation conditions were optimized as strain ratio of Rhodopseudomonas palustris and Bacillus sublitis natto 1∶50, culture temperature 35℃, incubation time 22 h. Under such condition, natto had good taste, very low beany odor and high nattokinase activity. The nattokinase activity was 8432.003U·g^(-1), 53.74% higher than that of Bacillus sublitis natto fermentation alone, and the ammonia content decreased by 79.81%. The mix fermentation of Rhodopseudomonas palustris and Bacillus sublitis natto had a good health function of natto. The protease produced enriched by the fermentation system was also and increased the nutritional value of natto. More importantly this method solved the problem of strong beany odor, suitable for Chinese tastes, and provided a new way for developing new type of natto.

关 键 词：双菌混合发酵 沼泽红假单胞菌 纳豆芽孢杆菌 纳豆激酶 挥发性盐基氮 正交试验 

分 类 号：TS201.3[轻工技术与工程—食品科学]