双菌株联合固态发酵冷榨核桃粕提高产品纳豆激酶活性的研究  

Study of improving nattokinase activity through solid-state fermentation of cold-pressing walnut dregs by compound strains

作　　者：王瑞珍[1] 蔡天娇 徐亚飞[1] 任璐[1] 雷宏杰[1] 徐怀德[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品工业科技》2017年第16期112-117,共6页Science and Technology of Food Industry

基　　金：陕西省科技统筹创新工程计划项目(2016KTCQ02-22)

摘　　要：为提高纳豆芽孢杆菌单菌发酵品的纳豆激酶(nattokinase,NK)活性并减少产品的不良氨味,采用戴尔凯氏有孢圆酵母、植物乳杆菌分别与纳豆芽孢杆菌联合固态发酵核桃粕。结果表明:纳豆芽孢杆菌与戴尔凯氏有孢圆酵母在接种量3%、菌种配比2∶1、发酵温度34℃、发酵时间60 h的条件下得到的核桃粕发酵品NK活性达2040.82 U/g,提高了70.42%,挥发性盐基氮含量为64.18 mg/100 g,降低了84.37%;纳豆芽孢杆菌与植物乳杆菌在接种量9%、菌种配比1.5∶1、发酵温度42℃、发酵时间60 h的条件下得到的发酵品NK活性为1966.02 U/g,提高了64.18%,挥发性盐基氮含量为62.68 mg/100 g,降低了84.74%。混合菌种发酵品的氨味显著减少,改善了传统发酵品的风味。To improve nattokinase（ NK） activity of fermentation products by Bacillus subtils natto and reduce the ammonia smell,solid-state fermentation of walnut dregs by the mixed strains of Bacillus subtils natto and Torlaspora delbrueckii（ Bacillus subtils natto and Lactobacillus plantarum） was investigated. Results showed that the optimum technological parameters of fermentation by the mixed strains of Bacillus subtils natto and Torlaspora delbrueckii were as follows： inoculation amount of 3%,proportion of inoculums of 2∶ 1,fermentation temperature of 34 ℃,fermentation time of 60 h.In this fermentation conditions,the NK activity was 2040.82 U/g,increasing by 70.42%.The content of volatile base nitrogen was 64.18 mg/100 g,decreasing by84.37%.In addition,the optimum technological parameters of fermentation by the mixed strains of Bacillus subtils natto and Lactobacillus plantarum were as follows： inoculation amount of 9%,proportion of inoculums of 1.5∶ 1,fermentation temperature of 42 ℃,fermentation time of 60 h.In these fermentation conditions,the NK activity was 1966.02 U/g,increasing by 64.18%.The content of volatile base nitrogen was 62.68 mg/100 g,decreasing by 84.74%.The mixed strains fermentation could decrease the ammonia smells significantly,improve the flavor of traditional fermentation products.

关 键 词：核桃粕 纳豆芽孢杆菌 戴尔凯氏有孢圆酵母 植物乳杆菌 固态发酵 纳豆激酶 

分 类 号：TS201.3[轻工技术与工程—食品科学]