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Growth characteristics of Bacillus subtilis (natto) in milk
Author(s) -
KITAMURA YUTAKA,
SUN JIANFENG,
TAKAHASHI SAKUYA,
HANSEN CONLY L
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00599.x
Subject(s) - bacillus subtilis , food science , ingredient , nattokinase , chemistry , incubation , aeration , dilution , functional food , skimmed milk , biology , bacteria , fermentation , biochemistry , genetics , physics , organic chemistry , thermodynamics
In this paper, Bacillus subtilis (natto) was incubated to develop a possible functional ingredient in ice cream. A lab‐scale culture revealed that incubation in the sterilised milk without dilution and concentration at 37°C for 28 h could obtain ideal growth characteristics of Bacillus subtilis (natto), especially with continuous aeration. Following freezing operation of the cultured milk, survival content of Bacillus subtilis (natto) was at 49–92%, while nattokinase activity was conserved at 62–98% comparing with the initial contents, which indicating a potential for application of natto functional ingredient in frozen milk products.