花生蛋白纳豆菌发酵工艺条件的研究  

Study on Fermentation Conditions of Peanut Protein of Bacillus natto

作　　者：用慧敏 唐君钰 丁靖苇 邹於岑 曹晖[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《安徽农业科学》2017年第35期70-74,共5页Journal of Anhui Agricultural Sciences

基　　金：江苏省高等学校大学生创新创业训练计划项目(201611117058Y)

摘　　要：[目的]以花生粕作为纳豆菌发酵主要原料,研究花生蛋白纳豆菌发酵工艺的最佳条件.[方法]选择合适的工艺流程,将纳豆激酶活性和纳豆菌活菌数作为观察指标,通过单因素试验和正交试验对发酵条件进行优化.[结果]花生蛋白纳豆菌发酵最佳工艺条件为接种量4%,发酵时间48 h,发酵温度37℃,种龄18 h,初始p H 7.0.在上述发酵条件下,可得到较高的纳豆激酶活力(271.57 U/m L)和纳豆菌活菌数(36×10~5cfu/m L).[结论]该试验结果为花生粕的研究与开发提供了理论依据.[ Objective ] The optimum fermentation conditions of peanut protein of Bacillus natto were studied with peanut meal as the main raw material for the fermentation of Bacillus natto. [ Method ] We chose the proper process flow and selected the nattokinase activity and the viable count of Bacillus natto as the fermentation parameters to obtain the optimum conditions of fermentation of peanut protein of Bacillus natto, through. the analysis of the single factor experiments and orthogonal experiment. [Result] The optimum fermentation conditions of peanut protein of Bacil-lus natto were as followedthe inoculum amount was 4% ; the fermentation time was 48 h; the fermentation temperature was 37 ℃; the seed age was 18 h; and the initial pH was 7. 0. Under the above fermentation conditions,higher activity of nattokinase （271. 57 U/mL） and more live bac-teria number of Bacillus natto （36 ×10^5 cfu/mL） could be obtained. [ Conclusion ] The results provide reference for research and development of peanut meal.

关 键 词：花生粕 纳豆菌 发酵 纳豆激酶 

分 类 号：S-3[农业科学] TQ920.6[轻工技术与工程—发酵工程]