Isolation and Characterization of Bacillus subtilis natto and Investigation of Nutritional Quality of Natto Sufu
Based on the isolation and purification experiments of Bacillus subtilis,this study investigated the feasibility of screening high enzyme activity Bacillus subtilis and applying it to the preparation of natto sufu and its product properties.A new type of natto sufu was produced by the isolated Bacillus subtilis natto and compared with traditional sufu in terms of nattokinase enzyme activity,amino acid,total acid and other nutritional qualities.The results showed that the high enzyme activity of Bacillus subtilis NT4 was selected from five purified strains,and the 16S rDNA identification result was Bacillus subtilis subsp.subtilis strain 168.The nattokinase content of natto sufu produced by this strain was(96.0±4.0)U·g-1,the salt content was 9.11%±0.06%,the water content was 74.43%±2.83%,and the amino acid nitrogen content was(0.60±0.02)g/100 g.The total acid content was(0.46±0.12)g/100 g,and the average sensory score was 8.81±0.95.The natto sufu is expected to provide a new direction for the innovative development of sufu production.
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