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Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.
J Sci Food Agric. 2010 May; 90(7):1194-202.JS

Abstract

BACKGROUND

To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculated with Bacillus natto and fermented at 37 degrees C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated.

RESULTS

The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, beta-glucosidase activities, TCA-soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 microg g(-1) during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P < 0.05) and aglycone isoflavone (r = 0.9861, P < 0.05).

CONCLUSION

Black soybean natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Hu Y
School of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China. huyjinsytu@yahoo.com.cn
Ge C
No affiliation info available
Yuan W
No affiliation info available
Zhu R
No affiliation info available
Zhang W
No affiliation info available
Du L
No affiliation info available
Xue J
No affiliation info available

MeSH

AntioxidantsBacillusColorFermentationFunctional FoodIsoflavonesPlant PreparationsSeedsSoy FoodsSoybeans

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20394001

Citation

Hu, Yongjin, et al. "Characterization of Fermented Black Soybean Natto Inoculated With Bacillus Natto During Fermentation." Journal of the Science of Food and Agriculture, vol. 90, no. 7, 2010, pp. 1194-202.
Hu Y, Ge C, Yuan W, et al. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation. J Sci Food Agric. 2010;90(7):1194-202.
Hu, Y., Ge, C., Yuan, W., Zhu, R., Zhang, W., Du, L., & Xue, J. (2010). Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation. Journal of the Science of Food and Agriculture, 90(7), 1194-202. https://doi.org/10.1002/jsfa.3947
Hu Y, et al. Characterization of Fermented Black Soybean Natto Inoculated With Bacillus Natto During Fermentation. J Sci Food Agric. 2010;90(7):1194-202. PubMed PMID: 20394001.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation. AU - Hu,Yongjin, AU - Ge,Changrong, AU - Yuan,Wei, AU - Zhu,Renjun, AU - Zhang,Wujiu, AU - Du,Lijuan, AU - Xue,Jie, PY - 2010/4/16/entrez PY - 2010/4/16/pubmed PY - 2010/9/30/medline SP - 1194 EP - 202 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 90 IS - 7 N2 - BACKGROUND: To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculated with Bacillus natto and fermented at 37 degrees C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. RESULTS: The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, beta-glucosidase activities, TCA-soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 microg g(-1) during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P < 0.05) and aglycone isoflavone (r = 0.9861, P < 0.05). CONCLUSION: Black soybean natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/20394001/Characterization_of_fermented_black_soybean_natto_inoculated_with_Bacillus_natto_during_fermentation_ L2 - https://doi.org/10.1002/jsfa.3947 DB - PRIME DP - Unbound Medicine ER -