Study on the preparation of bean-mulberry natto and properties of its freeze-dried powder
To develop a novel natto product with enhanced flavor and health benefits,a mixture of soybeans,chickpeas,black beans,and adzuki beans was combined with mulberry powder and inoculating with Bacillus subtilis for solid-state fermentation. A comprehensive quality evaluation system was employed to determine the optimal fermentation process. The nutritional composition,antibacterial and antitumor activities,and gastrointestinal stability of the resulting freeze-dried natto powder were then investigated. Optimal fermentation parameters for the bean-mulberry natto were as follows:mass ratio of soybean to chickpea to black bean to adzuki bean at 10︰4︰3︰3,soaking time of 15 hours,mulberry powder of 15％,steaming time of 40 minutes,Bacillus subtilis inoculation amount of 10％,fermentation temperature of 45 ℃,and fermentation time of 96 hours. The sensory evaluation revealed that the bean-mulberry natto had superior flavor and a higher natto kinase activity compared to commercially available natto products. The freeze-dried powder exhibited antibacterial activity against heat-resistant Staphylococcus aureus and inhibited the growth of MDA-MB-463 breast cancer cells by 29.98％. Furthermore,the natto kinase deactivation rates of the freeze-dried powder in simulated intestinal environments (20.28％ after 4 hours and 38.33％ after 10 hours) were lower than those observed in a simulated gastric environment.
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