Growth characteristics of Bacillus subtilis (natto) in milk
2010
KITAMURA, YUTAKA | SUN, JIAN-FENG | TAKAHASHI, SAKUYA | HANSEN, CONLY L.
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.
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