纳豆芽孢杆菌的分离鉴定及纳豆腐乳营养品质探究
Isolation and Characterization of Bacillus subtilis natto and Investigation of Nutritional Quality of Natto Sufu
袁玉华 1孙伟2
作者信息
- 1. 广东巨树食品有限公司,广东阳江 529500
- 2. 华南理工大学 食品科学与工程学院,广东广州 510640
- 折叠
摘要
本研究以纳豆芽孢杆菌的分离纯化实验为基础,探讨筛选高酶活纳豆芽孢杆菌并将其应用于制备纳豆腐乳.通过分离得到的纳豆芽孢杆菌生产新型纳豆腐乳,并比较纳豆腐乳与传统腐乳在纳豆激酶酶活、氨基酸、总酸等营养品质方面的区别.结果表明,从 5 株纯化菌株中筛选出高酶活的纳豆芽孢杆菌NT4,16S rDNA鉴定结果为Bacillus subtilis subsp.subtilis strain 168,应用该菌株生产的纳豆腐乳纳豆激酶含量为(96.0±4.0)U·g-1,盐分含量为9.11%±0.06%,水分含量为74.43%±2.83%,氨基酸态氮含量为(0.60±0.02)g/100 g,总酸含量为(0.46±0.12)g/100 g,感官得分平均值为(8.81±0.95)分.纳豆腐乳有望为腐乳生产的创新发展提供新的方向.
Abstract
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.
关键词
纳豆芽孢杆菌/纳豆腐乳/纳豆激酶/食品发酵Key words
Bacillus subtilis natto/natto sufu/nattokinase/food fermentation引用本文复制引用
出版年
2024
NETL
NSTL
万方数据