使用在欧洲生产的豆类开发新型纳托
Rebecca Rocchi1, Jasper Zwinkels1, Merit Kooijman1
1Food Microbiology, Wageningen University and Research, Wageningen, the Netherlands.
Heliyon
|March 11, 2024
概括
红豆是生产纳托 (natto),一种发酵大豆产品的优秀基质. 这项研究发现红豆含有高度的维生素K2,挥发性有机化合物 (VOC) 和自由氨基酸 (FAA),与传统大豆相美.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 纳托是一种传统的日本发酵食品,由大豆制成,使用Bacillus subtilis var. 这是Natto.
- 了解不同基质和Bacillus subtilis菌株对纳托质量的影响对于优化生产至关重要.
研究的目的:
- 评估各种欧洲豆类作为纳托发酵基质的适用性.
- 评估不同细菌菌株对纳托菌的微生物,纹理,营养和挥发性化合物特征的影响.
- 为了确定最佳的发酵条件和基质,以生产高质量的纳托.
主要方法:
- 三种不同的细菌菌株与各种欧洲豆类的发酵.
- 分析微生物质量,聚-γ-谷氨酸链形成 (纹理质量),自由氨基酸 (FAA) 和挥发性有机化合物 (VOC).
- 量化维生素K1,K2,B1含量,并检测纳托基纳酶.
- 应用贝叶斯对比分析来比较质量属性.
主要成果:
- 所有经过测试的欧洲豆类,除了棕豆,都是适合纳托生产的基质.
- 红豆成为最优的基质,表现出一致的发酵和高度的维生素K2,VOC和FAA.
- 纳托的质量属性受到基质和使用的特定细菌菌株的影响.
- 在菌株或基板之间没有观察到细菌生长的显著差异.
结论:
- 欧洲的豆类,特别是红豆,可以有效地用于生产与传统的以大豆为基础的纳托相比或优于其质量的纳托.
- 基质和Bacillus subtilis菌株的选择对最终产品的质量特征产生重大影响.
- 基于红豆的纳托提供了一个有前途的替代品,具有增强的营养和感官特征.
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