Contribution of a Fermentation Process using Bacillus subtilis (natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food
Contribution of a Fermentation Process using Bacillus subtilis (natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food
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使用枯草芽孢杆菌（纳豆）的发酵工艺对日本传统发酵大豆食品纳豆的高多胺含量的贡献
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发表时间：
2016
期刊：
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通讯作者：
Satoshi Watanabe
中科院分区：
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作者：
K. Kobayashi;S. Shimojo;Satoshi Watanabe
我们开发了一种更方便的方法来测定多胺，并重新检查多胺含量的变化，在纳豆生产过程中的每一个步骤。蒸制过程使大豆中的亚精胺含量略有下降，而随后的发酵过程使大豆中的亚精胺含量比蒸制过程增加了41.1%，精胺含量降低了19.4%。这些结果表明，枯草芽孢杆菌（纳豆）在发酵过程中产生亚精胺。此外，我们确定亚精胺生产不同接种菌株。有人还建议，选择具有高亚精胺生产力的发酵剂提高纳豆中的多胺水平。
We developed a more convenient method for assaying polyamines and re-examined the variation of polyamine contents during each step of the natto production process. The steaming process slightly decreased spermidine in soybeans, and the subsequent fermentation process resulted in 41.1% increase of spermidine and 19.4% reduction of spermine compared with those of steamed soybeans. These results indicated that Bacillus subtilis (natto) produces spermidine during the fermentation process. Further, we determined that spermidine production differs among inoculum strains. It was also suggested that the selection of starter cultures with high spermidine productivity improves polyamine levels in natto.