纳豆激酶产生菌的筛选及其在蚕豆发酵的应用  

Screening of natto kinase producing bacteria and fermentation of broad bean

作　　者：涂彩虹[1] 张驰松[1] 刘一静[1] 刘继[1] 李娟 郑旗[1] 冯骏[1] 樊雪飞[1] 

机构地区：[1]成都市农林科学院,成都611130 [2]成都中医药大学公共卫生学院,成都611130

出　　处：《食品科技》2017年第11期18-21,共4页Food Science and Technology

基　　金：成都市产业集群协同创新项目(2016-XT00-0007-NC)

摘　　要：通过酪蛋白平板法初筛,纤维蛋白平板法复筛,从市售的水豆豉中筛选出2株产纳豆激酶产生菌,根据纤维蛋白溶解圈大小,选择其中酶活较高的菌株进行蚕豆发酵,用于制备蚕豆纳豆。采用紫外分光光度法测得产品酶活为2127.25 u/g。Two bacterial strains which can secrete natto kinase were screened from Douchi（fermented bean）. The bacterial strains were screened for the first time by the mean of casein plate. According to the fibrinolytic ring size, the higher enzyme activity of the strains was screened by the fibrin plate method for the second time. The strain was used to ferment the broad bean. The enzyme activity of the broad bean natto was detected by ultraviolet spectrophotometry. The natto kinase activity of the broad bean natto was 2127.25 u/g.

关 键 词：纳豆激酶 筛选 蚕豆 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]