Study on Solid Fermentation and Antioxidant Function of Natto  

作　　者：Junxia SONG Hongbing QI Yanhong MAO 

机构地区：[1]School of Geographical Sciences,Lingnan Normal University,Zhanjiang 524048,China [2]Life Science and Technology School,Lingnan Normal University,Zhanjiang 524048,China

出　　处：《Asian Agricultural Research》2024年第1期32-36,共5页亚洲农业研究（英文）

基　　金：Supported by 2023 Zhanjiang Non-funded Science and Technology Research Plan(2023B01023);2022 University-level Education and Teaching Reform Project of Lingnan Normal University(LingShiJiaoWu2022154).Junxia SONG,bachelor degree,experimenter,research fields:physical geography.

摘　　要：[Objectives]To study the optimum conditions of solid fermentation of natto with antioxidant function as an index.[Methods]Single factor experiment and orthogonal experiment were designed to study the effects of temperature,time,initial pH and inoculum amount on the antioxidant activity of natto solid fermentation.The optimum conditions of natto solid fermentation were determined and the antioxidant ac-tivity of natto extract was compared.[Results]The optimal fermentation conditions were as follows:temperature 32℃,initial pH 7.0,inocu-lation amount 8%,fermentation time 32 h.The hydroxyl radical scavenging rate of natto solid fermentation crude extract was the highest,which was 82.7%.The optimized nato fermentation extract showed stronger scavenging ability for-OH and O,:,and showed obvious dose-effect relationship.ICso was 3.63 and 4.24 mg/mL,respectively,and the scavenging efficiency was 1.3 and 1.9 times higher than that of the unoptimized fermentation extract,respectively.[Conclusions]Natto is rich in nattokinase and other functional factors,and its antioxidant ac-tivity can be improved by optimizing fermentation technology,so that natto products can be widely used,including cosmetic raw materials,nat-to skin care soap,health food and medicine,etc.,and have a broader development prospect.

关 键 词：NATTO Solid fermentation Hydroxyl radical scavenging rate Antioxidant activity 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]