纳豆菌固态产酶条件的优化  

Optimization for solid fermenting conditions of Bacillus subtilis natto

作　　者：郑丰杰[1] 高云[2] 

机构地区：[1]鄂东职业技术学院,湖北黄州438000 [2]辽宁科技大学化学工程学院,辽宁鞍山114044

出　　处：《黄冈师范学院学报》2011年第6期51-53,共3页Journal of Huanggang Normal University

摘　　要：实验采用单因素试验优化纳豆菌固体发酵条件,通过蛋白凝块溶解时间法测定纳豆激酶活力,筛选出最佳培养条件。固态发酵通过扎孔、添加麦芽糖、蔗糖、葡萄糖和黄豆粉观察它们对纳豆菌产酶活力的影响。试验结果表明:固态发酵最佳条件为,浸泡10 h后,扎孔、添加4%麦芽糖、4%黄豆粉,121℃下蒸煮30分钟,接入纳豆菌2%,在37℃下培养24小时,4℃下后熟24小时。在此条件下培养,测得的纳豆激酶活力相当于尿激酶943.23 IU/g。与先前实验结果相比有了明显的提高:固态发酵由670.15 IU/g提高到943.23 IU/g。The solid fermenting conditions of Bacillus subtilis natto were confirmed in single factor experiments,the activity of Nattokinase was measured through the method of fibrin liquefied time,and the optimal fermenting conditions of Bacillus subtilis natto were filtrated out.Several methods were utilized to the ferment process.Then the activity of Nattokinase was measured,such as pricking holes,and appending maltose,sucrose,glucose and soybean powder.The optimal conditions of solid fermentation were： soaking the soybean in water for 10 h,pricking holes,adding in 4%maltose and 4% soybean powder,steaming the mixture at 121 ℃ under high pressure for 30 minutes,inoculating into the mixture with 2% Bacillus subtilis natto,and fermenting it at 37 ℃ for 24 h.Afterripening the materials at 37 ℃ for 24 h.Cultivating them in this condition,the activity of Nattokinase compared with Urokinase was 943.23 IU/g.In contrast to the previous results,the activity was enhanced from 670.15 IU/g to 943.23 IU/g by using solid fermentation.

关 键 词：纳豆 纳豆激酶 纳豆菌 发酵 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]