固态发酵条件对纳豆激酶活性的影响及发酵条件的优化  

Effect of Solid Fermentation Conditions on Nattokinase Activity and Optimization of Fermentation Conditions

作　　者：王刚 王芝玉 安荣荣 滕玉婷 古梅 刘霞 高慧娟 董瑞丽 WANG Gang;WANG Zhiyu;AN Rongrong;TENG Yuting;GU Mei;LIU Xia;GAO Huijuan;DONG Ruili(Panxi Vanadium and Titanium Inspection and Testing Institute,617000 Panzhihua Sichuan,China;Life Science&Engineering College,Hexi University,734000 Zhangye Gansu,China;Key Laboratory of Characteristic Resource Utilization in Hexi Corridor,Gansu Province,734000 Zhangye Gansu,China)

机构地区：[1]攀西钒钛检验检测院,四川攀枝花617000 [2]河西学院生命科学与工程学院,甘肃张掖734000 [3]甘肃省河西走廊特色资源利用重点实验室,甘肃张掖734000

出　　处：《粮食加工》2023年第5期33-37,共5页Grain Processing

基　　金：甘肃省大学生创新创业训练计划项目(S202210740101)。

摘　　要：为获得在黄豆基质上生长良好的纳豆杆菌分泌的纳豆激酶最优的发酵条件,以A和B两种不同的纳豆芽孢杆菌为发酵菌种,在固体培养基上,在优化黄豆粉碎方式、纳豆杆菌接种量和发酵时间3个单因素条件下,通过Box–Behnken实验设计,优化纳豆激酶的发酵条件。结果表明,纳豆杆菌在黄豆固体培养的最佳发酵条件为:固体培养基于121℃,30 min灭菌,1/2粒黄豆上接种11%的纳豆杆菌,发酵45 h后,纳豆激酶酶活达到1408 U/g,较未优化之前酶活提高了668 U/g,说明通过优化发酵条件,可以提高纳豆激酶酶活。In order to obtain the optimal fermentation conditions for Bacillus natto and nattokinase that grow well on soybean substrate,two different Bacillus Natto strains,A and B,were cultured on soybean solid medium.Under the three single factors of optimized soybean comminability,inoculation amount of Bacillus natto and fermentation time,the Box-Behnken experiment was designed.The fermentation conditions of nattokinase were optimized.The results showed that the optimum fermentation conditions of Bacillus natto in soybean solid culture were as follows:After solid culture,1/2 soybeans were inoculated with 11%Bacillus natto for 30 min and sterilized at 121℃.After 45 h fermentation,the activity of nattokinase enzyme reached 1408 U/g,which was 688 U/g higher than before,indicating that the activity of nattokinase enzyme could be improved by optimizing the fermentation conditions.

关 键 词：纳豆激酶 固体培养 酶活 黄豆 纳豆芽孢杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]