Study on the Nattokinase Produced by Bacillus natto Liquid Fermentation with Grains and Antioxidant Activity of Fermentation Products
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Abstract:
The effects of Bacillus natto liquid fermentation time on biomass and enzyme activities of nattokinase and protease were studied. In addition, the effects of four grains (brown adlay, corn, buckwheat, brown rice) on enzyme activities of protease and nattokinase, migration ratios and residue ratios of grain total phenols, and antioxidant activities of fermentation products by Bacillus natto liquid fermentation were also evaluated. The results showed that buckwheat and brown rice could significantly promote the enzyme activities of protease (2444.19, 1813.71U/mL) and nattokinase (719.67, 681.38 U/mL). The fermentation products obtained by Bacillus natto liquid fermentation with buckwheat possessed the highest of migration ratio of total phenols (0.64 mg/g dry grain) and exhibited the strongest antioxidant activity (30.37 μmol trolox equiv/mL). The enzyme activities of protease and nattokinase, migration ratios and residue ratios of grain phenols and antioxidant activities of fermentation products could be significantly improved by soaking and cooking four grains and extending fermentation time. The functional food rich in nattokinase, grain phenolics, and peptides possessed strong thrombolytic and antioxidant activity could be obtained by Bacillus natto liquid fermentation for 48 h with buckwheat pretreated by soaking and cooking.
