Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto.

Coix seed-natto (CS-natto) is a nutritious food rich in various functional components such as nattokinase (NK), and the strains' fermentation is crucial for enhancing its quality. This work utilized Bacillus natto GUTU09 (B9) and Bifidobacterium animalis subsp. lactis BLH1 or BLH6 to ferment soybeans that were soaked in a saccharified liquid made from CS, resulting in the preparation of CS-natto, studied the physicochemical and functional characteristics during fermentation, and analyzed the correlation of various indicators.