基于rocG与aprN基因表达定量分析优化纳豆发酵条件  

Optimization of natto fermentation conditions based on quantitative analysis of rocG and aprN gene expression

作　　者：范力文 李浩男 张委勇 何晨光 赵佳欢 王晓萍[1] FAN Liwen;LI Haonan;ZHANG Weiyong;HE Chenguang;ZHAO Jiahuan;WANG Xiaoping(College of Life Science and Technology,Harbin Normal University,Harbin 150025,China)

机构地区：[1]哈尔滨师范大学生命科学与技术学院,黑龙江哈尔滨150025

出　　处：《食品与发酵工业》2025年第5期165-171,共7页Food and Fermentation Industries

摘　　要：纳豆是由纳豆芽孢杆菌发酵而成的保健食品,该研究通过正交试验法优化了纳豆的发酵条件,并采用实时荧光定量逆转录聚合酶链反应(quantitative real-time polymerase chain reaction,qRT-PCR)方法对发酵过程中纳豆激酶基因aprN与产氨气基因rocG的表达进行了定量分析。结果表明,在纳豆发酵过程中,纳豆激酶活性随时间、温度、接种量变化均呈先升高后降低的趋势,受温度影响较大;33℃、发酵24 h及接种量5%的条件下纳豆激酶活性最高,达到2766.403 IU/mL,且该条件下aprN基因表达显著,rocG基因表达不明显。确定33℃、发酵24 h及接种量5%的发酵条件为纳豆生产的优化条件,可以获得高纳豆激酶活性(2766.403 IU/mL)、低氨的纳豆。该研究可为纳豆的品质控制与商业应用提供参考依据。Natto is a health food produced by the fermentation of Bacillus subtilis natto.In this study,orthogonal test was used to optimize the fermentation conditions of natto,and qRT-PCR was used to quantitatively analyze the expression of natto kinase gene aprN and ammonia producing gene rocG during fermentation.The results showed that during natto fermentation,the activity of natto kinase increased first and then decreased with time,temperature and amount of inoculation,and was greatly affected by temperature.Nattokinase activity reached 2766.403 IU/mL under the conditions of 33℃,24 h,5%,and the expression of aprN gene was significant,while rocG gene expression was not.The fermentation conditions of 33℃,24 h,5%were determined as the optimal conditions for natto production.Natto with high nattokinase activity(2766.403 IU/mL)and low ammonia could be obtained.This study can provide a reference for the quality control and commercial application of natto.

关 键 词：纳豆 纳豆芽孢杆菌 正交试验 aprN rocG QRT-PCR 

分 类 号：TS205.5[轻工技术与工程—食品科学]