Food and Fermentation Industries >

2025 , Vol. 51 >Issue 5: 165 - 171

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038623

Optimization of natto fermentation conditions based on quantitative analysis of rocG and aprN gene expression

  • FAN Liwen ,
  • LI Haonan ,
  • ZHANG Weiyong ,
  • HE Chenguang ,
  • ZHAO Jiahuan ,
  • WANG Xiaoping
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  • (College of Life Science and Technology, Harbin Normal University, Harbin 150025, China)

Received date: 2024-01-17

  Revised date: 2024-04-29

  Online published: 2025-03-28

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Abstract

Natto is a health food produced by the fermentation of Bacillus subtilis natto.In this study, orthogonal test was used to optimize the fermentation conditions of natto, and qRT-PCR was used to quantitatively analyze the expression of natto kinase gene aprN and ammonia producing gene rocG during fermentation.The results showed that during natto fermentation, the activity of natto kinase increased first and then decreased with time, temperature and amount of inoculation, and was greatly affected by temperature.Nattokinase activity reached 2 766.403 IU/mL under the conditions of 33 ℃, 24 h, 5%, and the expression of aprN gene was significant, while rocG gene expression was not. The fermentation conditions of 33 ℃, 24 h, 5% were determined as the optimal conditions for natto production.Natto with high nattokinase activity (2 766.403 IU/mL) and low ammonia could be obtained.This study can provide a reference for the quality control and commercial application of natto.

Key words： natto; Bacillus subtilis natto; orthogonal experiment; aprN; rocG; qRT-PCR

Cite this article

FAN Liwen , LI Haonan , ZHANG Weiyong , HE Chenguang , ZHAO Jiahuan , WANG Xiaoping . Optimization of natto fermentation conditions based on quantitative analysis of rocG and aprN gene expression[J]. Food and Fermentation Industries, 2025 , 51(5) : 165 -171 . DOI: 10.13995/j.cnki.11-1802/ts.038623

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