鹰嘴豆发酵产纳豆激酶的初步研究  

A Preliminary Study on the Chickpea Solid Fermentation for Nattokinase Production

作　　者：周伏忠[1,2] 陈晓飞[1] 王雪妍[1] 宁萌[1,2] 刁文涛[2] 李志金 

机构地区：[1]河南省科学院生物研究所有限责任公司,河南郑州 [2]河南省微生物工程重点实验室,河南郑州

出　　处：《食品与营养科学》2017年第2期51-58,共8页Hans Journal of Food and Nutrition Science

基　　金：河南省科技开放合作项目(142106000201,152106000052);郑州市科技攻关计划项目(141PPTGG415);河南省科技攻关计划项目(152102210167)。

摘　　要：本研究从实验室保存的15株枯草芽孢杆菌中选育出适合鹰嘴豆(Cicer arietinum)发酵生产纳豆激酶(Nattokinase,NK)的优良菌株,并开展了菌株固体发酵产NK的工艺参数优化研究;NK酶活检测采用血纤维蛋白平板透明圈法。结果发现,培养基含水量、pH值、发酵温度及发酵时间均对鹰嘴豆发酵产生纳豆激酶有较大影响,培养基中添加适量的无机盐和表面活性剂有利于纳豆激酶的产生。在优化条件下(培养基含水量64%,PH7.0,31℃,培养36h),鹰嘴豆固态发酵产纳豆激酶的单位酶活可达到6731FU/g,获得了较高的单位酶活。In this study, fifteen laboratory stored Bacillus subtilus strains were tested for their NK activity, and several parameters of the solid fermentation with chickpea (Cicer arietinum) media for NK production were optimized. The NK activity was decided with the transparent zones method on the fibrin-thrombin plate. The results showed that the NK secretion ability of strains was different;and the water content, pH value, cultural temperature and cultural duration have obviously influence on NK production. The optimum condition for NK production was 31 ?C, pH 7.0, 64% water content and 36 hrs cultural duration and the addition of inorganic salts and surface active agents was helpful for NK production with chickpea media. At the optimum condition, the NK activity of the solid fermentation could reach 6731 FU/g.

关 键 词：鹰嘴豆 固态发酵 纳豆激酶 菌株 优化 

分 类 号：TQ92[轻工技术与工程—发酵工程]