一株高产纳豆激酶菌株的筛选及其发酵条件的优化  

Screening of High Nattokinase Activity Producing Strain and Optimization of Fermentation Conditions

作　　者：余功保[1] 郭爱玲[1] 秦巧玲[1] 吕均[1] 王震[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2007年第4期227-231,共5页Food Science

摘　　要：通过紫外诱变、纤维蛋白原平板初筛、复筛得到了一株高产纳豆激酶的纳豆芽孢杆菌菌株。研究液体发酵产纳豆激酶的最佳条件,结果表明最佳培养基为营养肉汤,最佳培养时间为24h,最佳培养温度30℃。在优化条件下,发酵液酶活达640U/ml。该菌株的酶活比原始菌株酶活提高了258%。A strain with high nattokinase activity was screened through the UV-induced mutation and fibrinogen plate and shake-flask liquid fermentation. The optimization of NK liquid fermentation was studied in this paper.The results showed that the optimal fermentation medium is nutrition meat broth, the optimal fermentation time 24 h, and fermentation temperature 30℃. With this optimization, the enzyme activity of the screened strain can reach 640 U/ml. Its enzyme activity is increased 258%.

关 键 词：纳豆激酶 紫外诱变 优化 纳豆芽孢杆菌 

分 类 号：Q939.97[生物学—微生物学]