Effect of Adding <i>Bifidobacterium animalis</i> BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by <i>Bacillus subtilis</i> GUTU09

Effect of Adding <i>Bifidobacterium animalis</i> BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by <i>Bacillus subtilis</i> GUTU09

Natto is a high-value fermented soybean produced by <i>B. subtilis</i>. However, <i>B. subtilis</i> produces a pungent amine odor. This study compared the volatile organic compounds (VOCs), free amino acids (FAAs) and biogenic amines (BAs), nattokinase (NK) of natto made by t...

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Bibliographic Details
Main Authors: Qifeng Zhang, Guangqun Lan, Xueyi Tian, Laping He, Cuiqin Li, Han Tao, Xuefeng Zeng, Xiao Wang
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
two-strain mixed fermentation
natto
flavor
free amino acids
biogenic amines
nattokinase
Online Access:https://www.mdpi.com/2304-8158/11/17/2674

Internet

https://www.mdpi.com/2304-8158/11/17/2674

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