title: Optimization process of black soybean natto using response surface methodology.
abstract: Response surface methodology (RSM) was used to determine the optimum combinations of 3 factors, cooking time (40 to 120 min), inoculated bacteria populations (10(1) to 10(9) cells/100 g), and fermentation time (12 to 36 h) for producing black soybean natto. All of the responses (hardness, viscosity, and trichloacetic acid-soluble nitrogen) were significantly affected by the 3 factors. Fermentation time was the most important factor affecting quality of black soybean natto. Optimum combinations were cooking time 110 min, inoculated bacteria populations 10(2) to 10(4) cells/100 g, and fermentation time 30 to 33 h.
authors.affiliation: Dept. of Food, Health and Nutrition Science, Chinese Culture Univ., Taipei 11114, Taiwan, R.O.C. smz2@faculty.pccu.edu.tw
authors.forename: Ming-Chih
authors.initials: MC
authors.lastname: Shih
authors.forename: Kai-Ts'ung
authors.initials: KT
authors.lastname: Yang
authors.forename: Sue-Tzu
authors.initials: ST
authors.lastname: Kuo
mesh_terms: D001407:Bacillus / Q000254:growth & development / Q000378:metabolism*; D016001:Confidence Intervals; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006244:Hardness; D006358:Hot Temperature; D015233:Models, Statistical; D011786:Quality Control; D012107:Research Design; D045730:Soy Foods; D013025:Glycine max; D013997:Time Factors; D014783:Viscosity