响应面法优化豆粕固体发酵产纳豆激酶培养条件  

Optimization of Culture Conditions for Nattokinase Production from Soybean Meal by Solid Fermentation Using Response Surface Methodology

作　　者：洪奕 夏海华[2] 田洁萍[2] 张淑梅[2] 于冲[2] 田缘 闫更轩 潘钰[2] HONG Yi;XIA Hai-hua;TIAN Jie-ping;ZHANG Shu-mei;YU Chong;TIAN Yuan;YAN Geng-xuan;PAN Yu(College of Resources and Environment,Northeast Agricultural University,Harbin 150006,China;Institute of Microbiology,Heilongjiang Academy of Sciences,Harbin 150010,China)

机构地区：[1]东北农业大学资源与环境学院,哈尔滨150006 [2]黑龙江省科学院微生物研究所,哈尔滨150010

出　　处：《中国调味品》2022年第8期41-45,共5页China Condiment

基　　金：黑龙江省科学院人才队伍建设平台项目(RC2022SW01)。

摘　　要：以豆粕为原料,研究枯草芽孢杆菌固体发酵产纳豆激酶的发酵工艺。以纳豆激酶酶活为指标,采用单因素试验及响应面试验设计优化发酵工艺。确定利用豆粕进行固体发酵产纳豆激酶的最优条件:初始含水量55%、干豆粕装量90 g/250 mL、接种量6%、pH自然为初始培养条件,发酵温度36℃、发酵时间25 h,在此条件下,纳豆激酶酶活可达5421 IU/g,为工业化固体发酵产纳豆激酶提供了理论基础。The fermentation technology of nattokinase produced by Bacillus subtilis solid fermentation is studied using soybean meal as the raw material.Taking the activity of nattokinase as the index,the fermentation process is optimized by single factor test and response surface test design.The optimal conditions for nattokinase production from soybean meal by solid fermentation are determined as follows:initial water content of 55%,dried soybean meal loading volume of 90 g/250 mL,inoculation amount of 6%,natural pH are as the initial culture conditions,fermentation temperature of 36℃and fermentation time of 25 h.Under such conditions,nattokinase activity could reach 5421 IU/g,which has provided a theoretical basis for industrialized solid fermentation of nattokinase production.

关 键 词：豆粕 纳豆激酶 固体发酵 响应面 

分 类 号：TS201.25[轻工技术与工程—食品科学]