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Effects of Different Conditions on Free Amino Nitrogen Content and Nattokinase Activity in Bacillus natto-Fermented Clam

WANG Wenxiu, YU Jia, LI Shan, WEI Yuxi*, SONG Huiping, XU Lina   

  1. College of Life Science, Qingdao University, Qingdao 266071, China
  • Online:2015-05-15 Published:2015-05-11

Abstract:

The optimization of conditions for clam fermentation with Bacillus natto for improved free amino nitrogen content
and nattokinase activity was conducted by the combined use of single factor method and orthogonal array design. The
maximum free amino nitrogen content, representing a conversion rate of 71.10%, was obtained when the fermentation was
performed at 43 ℃for 48 h with an inoculum amount of 0.6% and a solid-to-water ratio of 1:2 (m/V), while the maximum
nattokinase activity was achieved after 48 h of fermentation at 41 ℃ with an inoculum amount of 0.8% and a solid-to-water
ratio of 1:3 (m/V).

Key words: clam, Bacillus natto, fermentation, free amino nitrogen, nattokinase activity

CLC Number: