Isolation of Bacillus natto from traditional fermented soybean food and fermentation of natto

Abstract

Abstract: Bacillus natto is a functional microbial strain of fermented natto products, also known as Bacillus natto/Bacillus Subtilis natto. This study used Chinese traditional soybean fermented food and straw samples as sources, based on protease and nattokinase activity, poly-l-glutamic acid (γ-PGA) properties and biotin-dependent properties. Eight strains of Bacillus subtilis having natto characteristics were used. The phylogenetic analysis of the isolated strains using the 16S-23S rRNA internal transcribed spacer (ITS) sequence showed that it was highly similar to the reported natto strains (93%-97%). A cluster of species, independent of other B. subtilis in the same species. Among them, TC100 and TC103 strains produced the highest activity of nattokinase, and the activities in fermented natto were 550 U/mL and 519 U/mL, respectively. The sensory effect of HN48 and TC100 strains fermenting natto was the best, and the evaluation score was 19 points. In summary, based on the unique traits of natto, eight isolates with natto characteristics were obtained. The morphological analysis of the strain and the phylogenetic analysis of the ITS gene sequence confirmed that the isolates belonged to natto. Eight strains of isolated strains can produce nattokinase, and the sensory effect of fermenting natto is good, and it is expected to be an industrial strain for natto production.

Key words: natto, Bacillus natto, nattokinase, fermentation process, sensory evaluation

CLC Number:

TS201.3

Yan-Min LIU Iribis. Isolation of Bacillus natto from traditional fermented soybean food and fermentation of natto[J]. FOOD SCIENCE, 0, (): 0-0.

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