鹰嘴豆纳豆优良发酵菌株的筛选与初步鉴定

分别从五个品牌的纳豆样品及树林土样中分离出27、23株芽孢杆菌（Bacillus spp.），这50株菌经过菌落形态观察和酪蛋白 平板筛选后，分别从土壤和纳豆样品中筛选出了10株和3株共计13株分解酪蛋白能力较强的芽孢杆菌。 采用这13株菌进行鹰嘴豆 纳豆发酵对比，并对成品进行感官评价及纳豆激酶活性的测定。 结果表明，从土壤中分离出的菌株S-18产纳豆激酶活力最高，为（3269.38±52.59） U/g，具有鹰嘴豆纳豆发酵良好的应用前景。

Screening and preliminary identification of superior fermentation strains for chickpea natto

27 strains and 23 strains of Bacillus spp. were isolated from five brands of natto samples and soil samples collected around the woods, re- spectively. After morphologic observation and casein plate screening of the 50 strains, 10 strains from the soil samples and 3 strains from the natto samples that could decompose casein strongly were screened out. Chickpea was inoculated with the 13 strains and fermented to make natto products. The product was conducted with sensory evaluation and the nattokinase activity was determined. As a result, the strain S-18 isolated from soil samples had the highest enzyme activity (3 269.38±52.59) U/g, which had good application prospects in chickpea natto fermentation.