嗜热链球菌发酵改良纳豆工艺优化

何人可; 宋莲军; 黄现青; 闫科润; 黄郑朝; 刘茜

doi:10.13386/j.issn1002-0306.2020.06.027

嗜热链球菌发酵改良纳豆工艺优化

河南农业大学食品科学技术学院, 郑州市大豆深加工重点试验室, 河南郑州 450000

基金项目:

河南省产学研合作计划项目(172107000024)。

详细信息

作者简介:
何人可(1994-),女,硕士研究生,研究方向:大豆加工,E-mail:hrk0804@163.com。

通讯作者:
宋莲军(1969-),女,硕士,教授,研究方向:大豆加工,E-mail:slj69@126.com。

中图分类号: TS201.4
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出版历程
- 收稿日期: 2019-06-23
- 网络出版日期: 2020-11-12
- 刊出日期: 2020-03-14

Optimization of Fermentation Process for Streptococcus thermophilus Improved Natto

Zhengzhou City Key Laboratory for Sobean Refined, College of Food Science

摘要

摘要: 采用嗜热链球菌为改良菌种,通过二次发酵改良纳豆。熟制灭菌后的大豆在纳豆菌接种量2%、发酵温度37℃、发酵时间24 h条件下进行一次发酵。以嗜热链球菌的发酵温度、发酵时间、接种量为因素,以感官评分、纳豆激酶酶活为指标,通过单因素和响应面实验,研究嗜热链球菌二次发酵改良纳豆的最佳工艺条件。结果表明:在发酵温度42℃、发酵时间18.6 h、接种量1.5%时改良效果最佳,得到的感官评分为8.0分,纳豆激酶酶活为1964 U/g。改良效果较好,纳豆臭味下降,纳豆激酶酶活提高。
- 纳豆 /
- 嗜热链球菌 /
- 改良 /
- 纳豆激酶酶活
Abstract: Streptococcus thermophiles was used as a modified strain to improve natto by secondary fermentation.The sterilized soybeans were inoculated with 2% natto inoculum and fermented 24 h at 37℃.Through single factor and response surface experiments,based on the fermentation temperature,fermentation time and inoculum of Streptococcus thermophilus,with sensory score and nattokinase activity as indicators,the most effective conditions for secondary fermentation of Streptococcus thermophilus was studied.The results showed that the best improvement was obtained when the fermentation temperature was 42℃,the fermentation time was 18.6 h,and the inoculum volume was 1.5%. The sensory score was 8.0 score and the nattokinase activity was 1964 U/g. The improvement effect was good,the bad odor of natto decreased,and the activity of nattokinase increased.
- natto /
- Streptococcus thermophilus /
- improved /
- nattokinase enzyme activity