Utilizing Black Turtle Beans (Phaseolus Vulgaris) for Enhanced Natto Production: A Promising Alternative to Soybeans
DOI:
https://doi.org/10.22452/mjs.vol45no1.2Keywords:
Bacillus subtilis, black turtle beans, fibrinolytic activity, nattokinase, soy allergiesAbstract
This study aims to replace soybeans, which pose allergy risks, with black turtle beans as a fermentation substrate for natto production. Bacillus subtilis MS05, known for its production of the fibrinolytic enzyme nattokinase, was employed to determine the optimal fermentation conditions. This was achieved through a multifaceted approach, incorporating one-factor-at-a-time experiments, a Plackett-Burman experimental design, as well as a response surface methodology with central composite design. The study reported the highest fibrinolytic activity at 418.32 FU/mL, which is equivalent to the nattokinase enzyme activity found in 5g of natto. This is sufficient to meet the daily nattokinase requirement of an adult consuming 25g of natto. Key factors that significantly influenced the fermentation process were identified as a peptone concentration of 2.8%, a bacterial density of 10⁴ CFU/g of Bacillus subtilis, an initial pH of 5.5, and a fermentation duration of 33 hours. Additionally, natto produced from black turtle beans exhibited remarkable antioxidant activity, as indicated by a DPPH activity of 81.21 µg/mL. These findings highlight the significant potential of black turtle bean-based natto in enhancing fibrinolytic activity and effectively combating free radicals. These attributes contribute to the treatment of atherosclerotic blood clots and hold promise for improving overall human health by nutritional interventions.
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