Research on the Safety of Natto and Its Products
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(1.China National Research Institute of Food and Fermentation Industries, Beijing 100015;2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095;3.Food Industry Productivity Promotion Center, Beijing 100015)

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    Abstract:

    This article took commercially available natto and its products as the research object, from which several strains with characteristics of Bacillus were isolated, and 13 strains of Bacillus subtilis were identified by colony morphology, physiology and biochemistry, and 16S rDNA sequence comparison. The paper diffusion method was used to detect the MIC values of 8 common anti-bacterial drugs against strains. According to the standards for drug resistance interpretation in the American Clinical and Laboratory Standards Institute(CLSI), only SD-7 strains were sensitive to the selected antibacterial drugs, and other bacteria all showed varying degrees of resistance. Using liquid chromatography to detect the content of biogenic amines in commercially available natto and its products, 7 kinds of biogenic amine standards could be well separated, and the linearity of the standard curve was good(R2>0.9963). In 20 kinds of samples, the total content of biogenic amine was between 2.21-200.91 mg/kg. This study found that commercially available natto and its products have potential metastatic disease-causing genes and the risk of metabolizing toxic products, which provided data support for the establishment of product safety evaluation methods.

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History
  • Received:August 04,2021
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  • Online: September 08,2022
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