纳豆、日本发酵大豆生产过程中生物素水平的变化

M. Muratsugu, Kaori Washino, Yoshiko Onchi, Akane Yamaguchi, Ayano Kumaki, Iori Shimooka, M. Nakanishi
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引用次数: 3

摘要

研究了纳豆生产过程中生物素水平的变化。采用植物乳杆菌ATCC 8014琼脂平板生物测定法测定总生物素水平。总生物素水平在浸水过程中下降,但在纳豆枯草芽孢杆菌发酵后升高,达到最高水平。总生物素的增加不受Asp、Arg和Ile的影响,高浓度的Asp、Arg和Ile促进了植物乳杆菌的生长。发酵大豆中生物素的峰值水平显著高于干大豆。生物素峰值水平的发酵大豆可满足食用要求。此外,我们在大豆和纳豆中分别检测到9种和4种生物素化多肽。我们推测生物素水平的升高可能与纳豆中4种生物素化多肽和游离生物素的增加有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Changes in biotin levels during production of natto, Japanese fermented soybean
The change of biotin level during production of natto (Japanese fermented soybean) was investigated in this study.  The total biotin level was measured by an agar plate bioassay using Lactobacillus plantarum ATCC 8014. The total biotin level decreased during water soaking, but increased after the fermentation of soybeans using Bacillus subtilis var. natto ( B. natto ) and reached a maximum level. The increase of total biotin was not affected by Asp, Arg, and Ile which promoted the growth of L. plantarum in high concentrations. The peak level of biotin in the fermented soybeans was significantly higher than that of dry soybeans. The fermented soybeans at the biotin peak level were adequate for food. In addition, we detected 9 and 4 biotinylated polypeptides in the soybeans and B. natto used in this study, respectively. We speculated that the increase of biotin level may depend on the increase of the 4 biotinylated polypeptides and free biotin in B. natto .
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