Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum
The present study aimed to optimize the processing technology of natto fermented with Bacillus subtilis natto and Limosilactobacillus fermentum 2–2 and its effect on quality characteristics as well as volatile compounds. The results of single-factor tests and response surface methodology (RSM) showe...
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Elsevier
2025-01-01
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| Series: | Current Research in Microbial Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666517425000094 |
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| author | Yi-Ni Ma Xun Xu Lai-Feng Chen Jin-Ping Zhou Zhen-Hui Cao Qiu-Ye Lin |
| author_facet | Yi-Ni Ma Xun Xu Lai-Feng Chen Jin-Ping Zhou Zhen-Hui Cao Qiu-Ye Lin |
| author_sort | Yi-Ni Ma |
| collection | DOAJ |
| description | The present study aimed to optimize the processing technology of natto fermented with Bacillus subtilis natto and Limosilactobacillus fermentum 2–2 and its effect on quality characteristics as well as volatile compounds. The results of single-factor tests and response surface methodology (RSM) showed that the optimal fermentation conditions of natto were L. fermentum inoculation amount of 0.3 %, fermentation temperature at 39 °C, fermentation time of 48 h, and after-ripening time of 24 h. Compared with natto control with B. subtilis natto only, natto co-cultured with B. subtilis natto and L. fermentum 2–2 showed higher scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and greater nattokinase activity. Volatomics analysis revealed that 71 differential volatile compounds were identified with 23 up-regulated and 48 down-regulated. Especially, co-fermentation of B. subtilis natto and L. fermentum 2–2 increased generation of alcohols, ketones and esters while reduced pyrazines formation. The above results indicate that co-culture of B. subtilis natto and L. fermentum can enhance the antioxidant and nattokinase activity and modify the volatile profile in natto and have the potential for application as the mixed starter in natto production. |
| format | Article |
| id | doaj-art-1d243d21355a45b0864a51d5fd75bb58 |
| institution | Kabale University |
| issn | 2666-5174 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
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| series | Current Research in Microbial Sciences |
| spelling | doaj-art-1d243d21355a45b0864a51d5fd75bb582025-01-30T05:15:01ZengElsevierCurrent Research in Microbial Sciences2666-51742025-01-018100347Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentumYi-Ni Ma0Xun Xu1Lai-Feng Chen2Jin-Ping Zhou3Zhen-Hui Cao4Qiu-Ye Lin5College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, PR ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, PR China; School of Management and Economics, Chuxiong Normal University, Chuxiong 675000, PR ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, PR ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, PR ChinaFaculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, PR China; Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Kunming 650201, PR ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, PR China; Correspondemce author at College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, PR ChinaThe present study aimed to optimize the processing technology of natto fermented with Bacillus subtilis natto and Limosilactobacillus fermentum 2–2 and its effect on quality characteristics as well as volatile compounds. The results of single-factor tests and response surface methodology (RSM) showed that the optimal fermentation conditions of natto were L. fermentum inoculation amount of 0.3 %, fermentation temperature at 39 °C, fermentation time of 48 h, and after-ripening time of 24 h. Compared with natto control with B. subtilis natto only, natto co-cultured with B. subtilis natto and L. fermentum 2–2 showed higher scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and greater nattokinase activity. Volatomics analysis revealed that 71 differential volatile compounds were identified with 23 up-regulated and 48 down-regulated. Especially, co-fermentation of B. subtilis natto and L. fermentum 2–2 increased generation of alcohols, ketones and esters while reduced pyrazines formation. The above results indicate that co-culture of B. subtilis natto and L. fermentum can enhance the antioxidant and nattokinase activity and modify the volatile profile in natto and have the potential for application as the mixed starter in natto production.http://www.sciencedirect.com/science/article/pii/S2666517425000094NattoBacillus subtilis nattoLimosilactobacillus fermentumProcessing optimizationNattokinaseVolatile compounds |
| spellingShingle | Yi-Ni Ma Xun Xu Lai-Feng Chen Jin-Ping Zhou Zhen-Hui Cao Qiu-Ye Lin Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum Current Research in Microbial Sciences Natto Bacillus subtilis natto Limosilactobacillus fermentum Processing optimization Nattokinase Volatile compounds |
| title | Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum |
| title_full | Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum |
| title_fullStr | Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum |
| title_full_unstemmed | Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum |
| title_short | Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum |
| title_sort | process optimization and evaluation of quality properties of natto with co culture of bacillus subtilis natto and limosilactobacillus fermentum |
| topic | Natto Bacillus subtilis natto Limosilactobacillus fermentum Processing optimization Nattokinase Volatile compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2666517425000094 |
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