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Optimization process of black soybean natto using response surface methodology.

Ming-Chih Shih1, Kai-Ts'ung Yang, Sue-Tzu Kuo

  • 1Dept. of Food, Health and Nutrition Science, Chinese Culture Univ., Taipei 11114, Taiwan, R.O.C. smz2@faculty.pccu.edu.tw

Journal of Food Science
|September 3, 2009
PubMed
Summary
This summary is machine-generated.

Optimizing black soybean natto production requires specific fermentation conditions. Response surface methodology (RSM) identified fermentation time as key for quality, with optimal settings yielding superior results.

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Area of Science:

  • Food Science
  • Fermentation Technology
  • Microbiology

Background:

  • Black soybean natto is a fermented food with potential health benefits.
  • Optimizing the production process is crucial for consistent quality and yield.
  • Understanding the impact of key factors on natto characteristics is essential.

Purpose of the Study:

  • To determine the optimal processing parameters for black soybean natto production using Response Surface Methodology (RSM).
  • To investigate the effects of cooking time, bacterial inoculation, and fermentation duration on natto quality attributes.

Main Methods:

  • Response Surface Methodology (RSM) was employed to model and optimize the production of black soybean natto.
  • Key variables studied included cooking time (40-120 min), bacterial populations (10^1-10^9 cells/100 g), and fermentation time (12-36 h).
  • Quality parameters assessed were hardness, viscosity, and trichloroacetic acid-soluble nitrogen content.

Main Results:

  • All three factors significantly influenced the quality attributes of black soybean natto.
  • Fermentation time emerged as the most critical factor impacting natto quality.
  • Optimal conditions were identified as: cooking time of 110 min, bacterial inoculation of 10^2 to 10^4 cells/100 g, and fermentation time of 30 to 33 h.

Conclusions:

  • The study successfully established optimal parameters for producing high-quality black soybean natto.
  • Fermentation time is the primary driver for achieving desired texture and nitrogen solubility in black soybean natto.
  • RSM is an effective tool for optimizing complex food fermentation processes.