以豆粕为原料固态发酵产纳豆激酶工艺的优化  被引量:12

Optimization of Solid-State Fermentation Conditions of Soybean Meal to Produce Nattokinase

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作  者:孙岩[1] 王海宽[1] 王建玲[1] 戚薇[1] 

机构地区:[1]工业发酵微生物教育部重点实验室天津科技大学生物工程学院,天津300457

出  处:《天津科技大学学报》2011年第6期7-11,共5页Journal of Tianjin University of Science & Technology

基  金:天津市科技支撑计划重点项目(10ZCKFNC01600;09ZCKFNC00800)

摘  要:以食品级豆粕为唯一培养基成分,通过纳豆芽孢杆菌固态发酵产纳豆激酶的培养基的优化实验,确定优化条件为:接种量5%,装量为40,g于250,mL锥形瓶,培养基含水量60%,浸泡水pH,7.5,发酵温度37,℃.在培养24,h后达到产酶高峰,产酶活力达到1,662,FU/g.比较了在相同的发酵条件下,以食品级豆粕为培养基比大豆为培养基获得的酶活力和活菌数,都高出50%左右.The food-grade soybean meal as the only medium compositiont,he fermentation conditions were studied to improve quantity of nattokinase produced by Bacillus natto in solid-state fermentation.The optimized conditions were as follows:5% inoculums,olid medium volume 40,g in 250,mL flaskt,he water-substance ratio 60%,pH of Soaking water 7.5,temperature 37,℃.The activity of nattokinase was 1,662 FU of each gram wet basis after 24,h.Under the same conditions of fermentationt,he enzyme activity and living bacterium number obtained from food-grade soybean meal were 50% higher than soybean.

关 键 词:纳豆激酶 食品级豆粕 固态发酵 优化 

分 类 号:Q815[生物学—生物工程]

 

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