Table 2.
Determination of pH, FAN content, NK and protease activity and sensory index in mixed-fermented natto samples
| Strains | pH | FAN (g/kg) | NK (FU/g) | Protease (U/g) | Index |
|---|---|---|---|---|---|
| B9 + M1 + SQ4 | 6.91 ± 0.05bc | 3.93 ± 0.10d | 112.61 ± 2.50d | 55.05 ± 4.32b | 69.6 |
| B9 + M1 + BZ11 | 7.51 ± 0.09a | 4.46 ± 0.19c | 120.89 ± 1.99a | 38.55 ± 2.49d | 70.4 |
| B9 + M1 + BZ25 | 7.25 ± 0.14ab | 4.89 ± 0.27b | 119.50 ± 1.42ab | 52.41 ± 3.48b | 73.6 |
| B9 + M4 + SQ4 | 6.89 ± 0.49c | 3.43 ± 0.19e | 110.17 ± 2.68d | 30.96 ± 2.06e | 66.8 |
| B9 + M4 + BZ11 | 7.42 ± 0.04a | 4.31 ± 0.19c | 116.89 ± 1.29bc | 44.16 ± 3.96c | 69.6 |
| B9 + M4 + BZ25 | 7.18 ± 0.07abc | 3.57 ± 0.14e | 116.22 ± 0.67c | 46.14 ± 2.62c | 73.2 |
| B9 + A8 + SQ4 | 5.08 ± 0.07d | 3.07 ± 0.20f | 65.28 ± 1.29f | 27.33 ± 1.71e | 64.1 |
| B9 + A8 + BZ11 | 7.36 ± 0.08a | 5.75 ± 0.19a | 104.95 ± 0.95e | 93.66 ± 3.57a | 67.2 |
| B9 + A8 + BZ25 | 7.26 ± 0.11ab | 4.98 ± 0.24b | 110.89 ± 2.11d | 89.04 ± 2.06a | 66.8 |