Optimization process of black soybean natto using response surface methodology

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Shih, Ming Chih ^a   Yang, Kai Ts'ung ^a   Kuo, Sue Tzu ^b  

^a Dept of Food Health and Nutrition Science ^*  (Taiwan)

^b CHINESE CULTURE UNIVERSITY   (Taiwan)

Author keywords

Black soybean; Fermentation; Natto; Optimization process; Response surface methodology (RSM)

Indexed keywords

ARTICLE; BACILLUS; CONFIDENCE INTERVAL; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HARDNESS; HEAT; METABOLISM; METHODOLOGY; QUALITY CONTROL; SOYBEAN; STATISTICAL MODEL; TIME; VISCOSITY;

BACILLUS; CONFIDENCE INTERVALS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HARDNESS; HOT TEMPERATURE; MODELS, STATISTICAL; QUALITY CONTROL; RESEARCH DESIGN; SOY FOODS; SOYBEANS; TIME FACTORS; VISCOSITY;

BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 70350179556     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01238.x     Document Type: Article

References (33)

1. Box GEP, Wilson KB. 1951. On the experimental attainment of optimum conditions. J Royal Statistical Soc 13:1-45.
2. Box GEP, Hunter WG, Hunter JS. 1978. Statistics for experiments. New York: John Wiley and Sons. 653 p.
3. Chou CC. 2004. Optimizing process of high physiological activity black soybean and okara nattos. [Master thesis] Taipei, Taiwan: Graduate Inst. of Applied Life Science, Chinese Culture Univ. 133 p.
4. Choung MG, Baek IY, Kang ST, Han WY, Shin DC,Moon HP, Kang KH. 2001. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.)Merr.). J Agric Food Chem 49:5848-51.
5. Fukushima D. 1986. Soy sauce and other fermented foods of Japan. In: Mycologia Memoir. St. Paul: APS Press. p 121-49.
6. Ikeda H, Tsuno S. 1985. The component changes during the manufacturing process of natto. Part II. On the water-soluble protein. Shokumotsu Gukkaishi 40:27-37.
7. Kanno A, Takamatsu H. 1987. Changes in the volatile components of "natto" during manufacturing and storage. Nippon Shokuhin Kogyo Gakkaishi 34:330-5.
8. Kanno A, Takamatsu H, Takano N, Akimoto T. 1982. Change of saccharides in soybeans during manufacturing of natto (Part 1). Nippon Shokuhin Kogyo Gakkaishi 29:105-10.
9. Kanno A, Takamatsu H, Tsuchihashi WT, Takai Y. 1985. Changes in tocopherol contents during manufacturing and storage of natto and hikiwari-natto. Nippon Shokuhin Kogyo Gakkaishi 32:754-8.
10. Kusano A. 1969. Changes of protein in manufacturing natto. Part I. Total N watersoluble N TCA soluble N amino N and peptide N. Eiyo To Shokuryo 22(9):615-9.
11. Kusano A. 1971. Changes of protein in manufacturing natto. Part II. TCA (trichloroacetic acid) soluble total and free amino acids. Eiyo To Shokuryo 24(1):8-12.
12. Li ST. 1990. Ben Tsao Gong Mu (Chinese botanical encyclopedia). Taipei, Taiwan: Great Taipei Publishing. 681 p.
13. Liang TC. 1994. Black soybean in Taiwan. Ctry Road 20(10):54-6.
14. Maruo B, Yoshkawa H. 1989. Industrial application of B. subtilis. In: Maruo B, Yoshkawa H, editors. Secondary metabolism I Bacillus subtilis: molecular biology and industrial application. New York: Elservier. p 143-61.
15. Matsumoto I, Akimoto T, Imai S. 1993. Effect of temperature and inoculum size on natto's appearance, number of B. natto, temperature, hardness and color tone during fermentation. Nippon Shokuhin Kogyo Gakkaishi 40:75-82.
16. Matsumoto I, Akimoto T, Imai S. 1995. Effect of soybean cooking condition on the quality of natto. Nippon Shokuhin Kogyo Gakkaishi 42:338-43.
17. Montgomery DC. 2001. Design and analysis of experiments. 5th ed. New York: Wiley. 684 p.
18. Muramatsu K, Kateumata R, Watanabe S, Tanaka T, Kiuchi K. 2001. Improvement of itohiki-natto-manufacturing process. Nippon Shokuhin Kagaku Kogaku Kaishi 48:277-86.
19. Myers RH, Montgomery DC. 2002. Response surfacemethodology: process and product optimization using designed experiments. 2nd ed. New York:Wiley. 798 p.
20. Nagai T, Nishimura K, Suzuki H, Banba YH, Kiuchi K. 1994. Isolation and characterization of a Bacillus subtilis strain producing natto with strong umami-taste and high viscosity. Nippon Shoukuhin Kogyo Gakkaishi 41:123-8.
21. Ohta T. 1986. Natto. In: Reddy NR, Pierson MD, Salunkhe DK, editors. Legume-based fermented foods. Boca Raton, Fla.: CRC Press. p 85-93.
22. Shih MC, Shiau SY. 2003. Effects of processing variables on the quality of black soybean. Taiwanese J Agric Chem Food Sci 41:151-8.
23. Shih MC, Hou HJ, Chang KC. 1997. Process optimization for soft tofu. J Food Sci 62:833-7.
24. Shih MC, Yang KT, Kuo SJ. 2002a. Effects of regrindingmethods on the physicochemical properties of black soybean tofu. Taiwanese J Agric Chem Food Sci 40:152-61.
25. Shih MC, Yang KT, Kuo SR. 2002b. Quality and antioxidative activity of black soybeantofu as affect by bean cultivar. J Food Sci 67:480-4.
26. Shih MC, Yang KT, Kuo ST. 2006. The physicochemical properties change during black soybean natto fermented. Taiwanese J Agric Chem Food Sci 44:351-8.
27. Snyder HE, Kwon TW. 1987. Soybean utilization. New York: Van Nostrand Reinhold. 346 p.
28. Su YC. 1980. Traditional fermented food in Taiwan. In: Proceedings of the Oriental Fermented Foods. Taipei, Taiwan: Food Industry Research and Development Inst.p 15-41.
29. Taguchi K, Kawabata M, Ohtsuki K, Tanaka Y. 1986. Changes in dietary fiber of natto and tempeh during fermentation. Nihon Eiyo Shokuryo Gakkaishi 39:203-8.
30. Tai WC. 1997. Antioxidative capacity of black bean extract [master thesis]. Taipei, Taiwan: Graduate Inst. of Applied Life Science, Chinese Culture Univ. 186 p.
31. Taira H, Suzuki N, Tsukamoto C, Kainuma Y, Tanaka H, Saito M. 1987. Quality of soybean seeds grown in Japan. Part 15. Suitability for natto processing of small seed cultivars and quality of the natto. Rep Natl Food Res Int 51:48-58.
32. Wei Q, Wolf-Hall C, Chang KC. 2001. Natto characteristics as affected by steaming time, Bacillus strain, and fermentation time. J Food Sci 66:167-73.
33. Yang SC. 2000. The changes of antioxidative activity and isoflavone contents during germination of black soybean. [Master thesis] Taipei, Taiwan: Graduate Inst. of Applied Life Science, Chinese Culture Univ. 85 p.