Optimization of Bacillus natto Fermented from Soybean Dregs by Response Surface Methodology

Abstract

Abstract: In order to improve soybean dregs added value,soybean dregs were utilized as medium to ferment Bacillus natto. Firstly,a Plackett-Burman design was used to evaluate the affecting factors of Bacillus natto fermented.Initial pH value, fermentation temperature and bran content are significant factors.The others had no significant effect on fermenting Bacillus natto.The steepest ascent experiment is used to approach the optimal conditions subsequently.Finally the optimized conditions are confirmed initial pH value 6.02,fermentation temperature 36.4℃and bran 0.31% further optimized with response surface methodology.The best result is 4.35×10~9CFU/ml life bacteria count under the optimized conditions.

Key words: soybean dregs, Bacillus natto, probiotics, response surface methodology

SUN Yan-Hui, DONG Ying. Optimization of Bacillus natto Fermented from Soybean Dregs by Response Surface Methodology[J]. FOOD SCIENCE, 2007, 28(4): 208-211.

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Optimization of Bacillus natto Fermented from Soybean Dregs by Response Surface Methodology

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