| 纳豆激酶液态发酵工艺优化 |
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| 引用本文： | 朱健辉,杜连祥,路福平,刘晓兰,王萍.纳豆激酶液态发酵工艺优化[J].食品与发酵工业,2005,31(8):15-18. |
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| 作者姓名： | 朱健辉 杜连祥 路福平 刘晓兰 王萍 |
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| 作者单位： | 1. 天津科技大学生物工程学院,天津,300222
2. 齐齐哈尔大学生命学院,齐齐哈尔,161006 |
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| 摘 要： | 在单因素实验的基础上,用响应面法和正交实验对Bacillus subtilis液态发酵生产纳豆激酶的培养基和发酵条件进行了优化。实验结果表明,最佳产酶培养基组成为麦芽糖2%,酵母膏4%,CaCl20.03%,pH7.0;最佳发酵条件为接种量1%,培养温度34℃,摇床转速200r/min,装液量100mL/500mL(挡板瓶),培养48h达到产酶高峰,产酶活力可达4300U/mL。
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| 关 键 词： | 纳豆激酶 液态发酵 优化 |
| 收稿时间： | 04 18 2005 12:00AM |
| 修稿时间： | 06 23 2005 12:00AM |
Optimization of Fermentation Conditions of Nattokinase(NK) |
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| Zhu Jianhui,Du Lianxiang,Lu Fuping,Liu Xiaolan,Wang Ping.Optimization of Fermentation Conditions of Nattokinase(NK)[J].Food and Fermentation Industries,2005,31(8):15-18. |
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| Authors: | Zhu Jianhui Du Lianxiang Lu Fuping Liu Xiaolan Wang Ping |
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| Abstract: | Response surface methodolody and orthogonal experimental design were used to optimize Compositions of culture medium and fermentation conditions so as to improve quantity of NK producted by Bacillus subtilis in liquid fermentation based on single factor experiments. The optimized medium and conditions were identified as follows: 2% maltose, 4% yeast extract, 0.03% calcium chloride, initial pH 7.0, 34℃, liquid volume 100 mL/500 mL (baffled flask), 200r/min, 1%inoculum ,48 hours. Under these conditions the activity of NK was 4 300 urokinase units per milliliter broth. |
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| Keywords: | nattokinase liquid fermentation optimization |
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