不同菌种发酵对纳豆激酶活性及黏液成分影响

采用5株不同来源的纳豆菌JLTH-075、JLGZL-018、JLTH-157、JLCC-243、JLLY-214，通过纳豆发酵实验，研究不同菌株对纳豆激酶活力、黏液营养物质的影响，评价其发酵性能，为纳豆工业生产用菌筛选提供借鉴。结果表明，菌株JLGZL-018生产的纳豆激酶活性最高，为4 167 IU/g；其生产的纳豆黏液成分中总蛋白、可溶性总糖含量最高，分别为（17.38±0.54）%、（5.21±0.13）%；水解氨基酸总量适中，为（5.24±0.27） g/100 g，7种必需氨基酸含量最高，为（0.87±0.08） g/100 g；游离氨基酸各成分与其他4株菌无显著差别。菌株JLGZL-018综合发酵性能较好，具有开发应用潜力。

Effect of different strains fermentation on nattokinase activity and components of natto mucus

The effects of 5 strains of Bacillus natto (JLTH-075, JLGZL-018, JLTH-157, JLCC-243, and JLLY-214) from different sources on nattokinase activity and nutrients in natto mucus were studied by natto fermentation tests, and the fermentation performance was evaluated, to provide reference for the screening of bacteria for industrial production of natto. The results showed that the nattokinase activity of strain JLGZL-018 was the highest of 4 167 IU/g; the total protein and total soluble sugar content in natto mucus were the highest, which were (17.38±0.54)% and (5.21±0.13)%, respectively; the total hydrolyzed amino acids content was moderate and was (5.24±0.27) g/100 g; the 7 essential amino acids contents were the highest of (0.87±0.08) g/100 g; the free amino acid content was not significantly different from the other 4 strains. The strain JLGZL-018 had good comprehensive fermentation performance and had potential for development and application.