一株纳豆芽孢杆菌的产酶条件优化  

Optimization of Fermentation Conditions for Nattokinase Production by Bacillus subtilis natto

作　　者：李妍[1] 吴庆红[2] 陈义伦[1] 周波[3] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]泰山学院附属中学,山东泰安271018 [3]土肥资源高效利用国家工程实验室,山东农业大学生命科学学院,山东泰安271018

出　　处：《食品科学》2013年第3期179-183,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD11B01)

摘　　要：从一株实验室保藏的产纳豆激酶细菌出发,先对其液体发酵产酶的培养基和培养条件进行优化,在此优化基础上,利用Plackett-Burman试验筛选出影响纳豆芽孢杆菌产酶的3个主要因素:胰蛋白胨添加量、MgSO4添加量、发酵温度,利用Box-Behnken进行响应面试验设计,优化得到最优发酵条件。发酵培养基条件(g/L):胰蛋白胨26.6、乳糖10.0、Na2HPO45.0、NaH2PO41.0、CaCl20.2、MgSO41.35;发酵条件:种龄12h、接种量2%、发酵温度33℃、发酵时间56h、装液量50mL/250mL。此发酵条件下发酵液的纳豆激酶酶活力为743.65U/mL,比优化前提高了232.33U/mL。The culture medium and fermentation conditions of nattokinase from Bacillus subitilis natto preserved in our laboratory was first optimized through Plackett-Burman experiments to explore the effects of three major factors such as tryptone addition amount, magnesium sulfate addition amount and fermentation temperature on the yield of nattokinase. The optimal fermenation medium was composed of 26.6 g/L tryptone, 10.0 g/L lactose, 5.0 g/L Na2HP04, 1.0 g/L NaH2PO4, 0.2 g/L CaC12, and 1.35 g/L MgSO4. The optimal fermentation condtions were inoculation age of 12 h, inoculum size of 2%, fermentation temperature of 33 ℃, fermentation duration of 56 h and liquid-loading volume of 50 mL/250 mL. Under the optimal conditons, the activity ofnattokinase revealed an enhancement by 1.5 fold.

关 键 词：纳豆激酶 液体发酵 Plackett—Burman 响应面法 纳豆芽孢杆菌 

分 类 号：Q939.97[生物学—微生物学]