低嘌呤、高酶活纳豆芽孢杆菌液态发酵条件的优化  

Optimization of bacillus natto liquid fermentation for low purine and high enzyme activity

作　　者：鲁洋[1] 钱和[1] 张伟国[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2014年第18期221-224,235,共5页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划(2014BAD04B03)

摘　　要：采用比浊法连续测定OD660nm值,绘制菌种生长曲线,研究纳豆芽孢杆菌种子生长条件,确定最佳接种时间为12h。并用单因素和正交设计实验的方法对纳豆激酶发酵条件进行优化,确定发酵条件的最优组合(g/L):全豆豆粉20,乳糖20,酵母浸膏10,KH2PO40.1,K2HPO4·3H2O 0.1,MgSO4·7H2O 0.5,NaCl 10,CaCl20.3,发酵液初期pH7.0,接种量2%,装液量30mL/50mL,摇速100r/min,发酵温度37℃,发酵时间36h。同时,优化后酶活由1005.77IU/mL提升到2835.50IU/mL,嘌呤总量由65.56mg/L降低到29.36mg/L,优化结果较为显著。The bacteria growth curve was drew by detecting OD660nm. The optimal growth time was defined as 12h after researching. The fermentation factors were optimized by single factor and orthogonal experiment. The final optimization fermentation factors were as follows （g/L）=full peas powder 20,lactose 20,yeast extract 10, KH2PO4 0.1 ,K2HPO4.3H20 0.1 ,MgSO4.7H20 0.5,NaCl 10,CaCl2 0.3. And the initial fermentation pH was 7.0, inoculum was 2%,liquid volume was 30mL/50mL,shaking speed was 100r/min,fermentation temperature was 37℃ and fermentation time was 36h. Through the verification experiments,results indicated that enzyme activity increased from 1005.771U/mL to 2835.501U/mL while purine content decreased from 65.56mg/L to 29.36mg/L.

关 键 词：低嘌呤 高酶活 纳豆芽孢杆菌 液态发酵 正交设计 

分 类 号：TS205.5[轻工技术与工程—食品科学]