Functional Improvements on Immobilization Carrier of Bacillus Culture for Natto Fermentation

CHEN Longjun; LIN Cheng; LIN Chenqiang; ZHANG Hui; JIA Xianbo; FANG Yu; CHEN Jichen

doi:10.19303/j.issn.1008-0384.2021.07.015

Volume 36 Issue 7

Jul. 2021

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Article Navigation > Fujian Journal of Agricultural Sciences > 2021 > 36(7): 855-860

CHEN L J, LIN C, LIN C Q, et al. Functional Improvements on Immobilization Carrier of Bacillus Culture for Natto Fermentation [J]. Fujian Journal of Agricultural Sciences，2021，36（7）：855−860 doi: 10.19303/j.issn.1008-0384.2021.07.015

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CHEN L J, LIN C, LIN C Q, et al. Functional Improvements on Immobilization Carrier of Bacillus Culture for Natto Fermentation [J]. Fujian Journal of Agricultural Sciences，2021，36（7）：855−860 doi: 10.19303/j.issn.1008-0384.2021.07.015

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Functional Improvements on Immobilization Carrier of Bacillus Culture for Natto Fermentation

doi: 10.19303/j.issn.1008-0384.2021.07.015

1.
Soil and Fertilizer Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
2.
Fuzhou Agricultural and Rural Bureau, Fuzhou, Fujian　350003, China

Received Date: 2020-07-22
Rev Recd Date: 2021-07-02

Available Online: 2021-07-13

Publish Date: 2021-07-28

Abstract

Abstract

Objective The physical properties of maifanshi, a volcanic rock, were modified to improve its porosity and adsorption to be used as an immobilization carrier for natto fermentation bacteria that was further added with protective agents to extend the shelf life of viable Bacillus natto. Method Maifanshi was treated by acid, alkali, or salt to modify the porosity and surface adsorption property as a microbial carrier. Various protective agents, such as glucose, dextrin, and/or starch were incorporated to help prolong the viability of the imbedded B. natto powder. Result (1) The optimum conditions for B. natto culture included 40 ℃ and pH 7.5. (2) The maximum viable bacteria count was the highest at 13.17×10⁸ CFU·g⁻¹ on the maifanshi carriers modified by 0.5 mol·L⁻¹sodium chloride solution. It was followed by a count of 12.7 ×10⁸ CFU·g⁻¹ on maifanshi treated by sulfuric acid, 12.6×10⁸ CFU·g⁻¹ on maifanshi treated by hydrochloric acid, and 11.9×10⁸ CFU·g⁻¹ on maifanshi treated by sodium hydroxide. (3) The viable B. natto counts after 6 months in storage on control was 2.91×10⁸ CFU·g⁻¹ as compared to those immobilized on the carriers with addition of 2% dextrin, 2% glucose, or 2% starch being 4.1×10⁸ CFU·g⁻¹, 5.42×10⁸ CFU·g⁻¹, and 4.63×10⁸ CFU·g⁻¹, respectively. The retention of viable B. natto on the NaCl-treated maifanshi with the addition of dextrin was 31%, that of glucose 41%, that of starch 35%, and that of control 22%. Conclusion As a bacteria carrier, maifanshi could be significantly further improved on the adsorption capacity by modification such as NaCl treatment. With an addition of 2% glucose on the immobilized system, the retained viable B. natto count could rise 1.86 times over control in 6 months of storage. It appeared that this study had paved the way of developing a practical application of maifanshi for natto fermentation industry.
- Bacillus natto,
- maifanshi,
- modification,
- protectant,
- adsorption

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References(17)

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