Optimization Of Natto Fermentation By The Fusant Of Bacillus Natto And Lactobacillus Acidophilus

Natto is a kind of traditional food in Japan,whose fermentation technological conditions are really mature,And nattokinase,secreted during the fermentation process of the bacillus natto,has pungent ammoniacal odour,which cannot be accepted by Chinese consumer.In this research we use lactobacillus acidophilus and fusant of bacillus natto to ferment natto,on the basis of keeping nattokinase activity during natto fermentation process,take advantages of lactobacillus acidophilus,to increase the degree of fermentation of soybean,so as to lighten ammoniacal odour and improve nutritional ingredient,and to work out nutrient-rich notto that meet the Chinese tastesIn order merge together of bacillus natto and lactobacillus acidophilus fusant into the field of natto fermentation,and optimize the fermentation conditions in fusant of natto,investigate the influences of inoculum size,sugar additive amount,primary fermentation time(aerobic fermentation),after fermentation time(anaerobic digestion)to nattokinase enzyme activity and content of amino acid nitrogen,by use three factors method to select out the optimal combination value of three factors:sugar additive amount,primary fermentation time and after fermentation time,and this three factors are obviously affected the results,so conduct response surface optimization work for the three factors,then can get to know the sugar additive amount and primary fermientation time remarkable affect nattokinase enzyme activity,the after fermentation time's influence and the three factors interaction is indistinctive While sugar additive amount,primary fermentation time and after fermentation time highly significant affect amino acid nitrogen,the interaction among the three factors are not reach to the significance level,comprehensive optimization between amino acid nitrogen content nattokinase enzyme activity,can obtain the optimal conditions:sugar additive amount is 3.21%,primary fermentation time is 19.66h,after fermentation time is 12.89 h,at last the nattokinase enzyme activity can reach to 1262.44 U/g,amino acid nitrogen content reach to 0.479%.