摘要
纳豆不仅含有大豆的营养价值,还具有比大豆更高的蛋白质消化吸收率。纳豆经发酵过程可增加多种生理活性物质,起到强身健体、预防疾病和护肝美容等多种功效。选取嗜热链球菌、干酪乳杆菌和戊糖片球菌分别与纳豆芽孢杆菌NJ-2混合发酵制作纳豆,发酵结束后,分别测试各组纳豆的纳豆激酶活力、活菌数、挥发性盐基氮以及黏多糖含量。比较不同乳酸菌辅助发酵对纳豆品质产生的影响,研究结果显示戊糖片球菌和纳豆芽孢杆菌混合发酵纳豆对于改良纳豆品质效果最好。
Natto not only contains the nutritional value of soybean,but also has higher protein digestibility and absorption than soybean.After fermentation,various physiological active substances are increased to strengthen the body,prevent diseases and protect the liver and beauty.Streptococcus thermophilus,Lactobacillus casei and Pediococcus pentosus were respectively mixed with Bacillus natto NJ-2 to produce natto.After the fermentation,Nattokinase activity,viable bacteria number,volatile basic nitrogen and mucopolysaccharide content of natto in each group were tested.It was found that the mixed fermentation of Pediococcus pentosaceus and Bacillus natto was the best for improving the quality of natto.
作者
吴雷
WU Lei(Department of Cooking and Nutrition,Jiangsu College of Tourism,Yangzhou 225127,China)
出处
《食品科技》
CAS
北大核心
2021年第2期10-15,共6页
Food Science and Technology
基金
扬州大学科技创新培育基金项目(2019CXJ185)。
关键词
纳豆
乳酸菌
发酵
natto
lactic acid bacteria
fermentation
