Natto characteristics as affected by steaming time, Bacillus strain, and fermentation time
Natto characteristics as affected by steaming time, Bacillus strain, and fermentation time
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纳豆特性受蒸煮时间、芽孢杆菌菌株和发酵时间的影响
DOI：
10.1111/j.1365-2621.2001.tb15601.x
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发表时间：
2001
影响因子：
3.9
通讯作者：
K. Chang
中科院分区：
文献类型：
--
作者：
Q. Wei;C. Wolf;K. Chang
以大豆为原料，采用2次蒸煮、9株纳豆芽孢杆菌和6次发酵，在实验室规模上制备纳豆。测定了纳豆的色泽、硬度、黏度、氨含量和细菌数量。接种B的纳豆成品粘度值最高。第二种是纳豆和B。纳豆NRRL B − 3383菌株。较高的蒸煮时间减少了发酵时间和最终产品中的氨含量。在室温下浸泡20 h（增重比：2.1~2.3），在121 ° C下蒸煮40 min，接种伊藤木株式会社或NRRL3383株式会社，在40~42 ° C下发酵18 h，可以在实验室规模上生产出优质的纳豆产品。
Natto was made in a laboratory scale from soybean using 2 steaming times, 9 Bacillus natto strains, and 6 fermentation times. Natto characteristics including color, firmness, viscosity, ammonia content, and bacteria population were determined. The highest viscosity value of the final products was the natto inoculated with B. nattoâItobiki strainâ; the 2nd was natto with B. natto NRRL Bâ3383 strain. A higher steaming time reduced fermentation time and ammonia content in the final products. A combination of soaking at the room temperature for 20 h (weight increase ratio: 2.1 to 2.3), steaming at 121°C for 40 min, inoculated with âItobiki strainâ or NRRLâ3383 strain, and fermented at 40 to 42°C for 18 h was able to produce good natto products in a laboratory scale.
硬度成分对清洁的影响
DOI：
--
发表时间：
2015
期刊：
影响因子：
--
作者：
増子富美，美谷千鶴;間瀬清美，森田みゆき
通讯作者：
間瀬清美，森田みゆき