| 纳豆激酶高活性菌株BN-05鉴定及发酵工艺优化 |
| |
| 引用本文： | 王常苏,孙晓彤,余洁,高冰. 纳豆激酶高活性菌株BN-05鉴定及发酵工艺优化[J]. 中国酿造, 2014, 0(1): 91-95 |
| |
| 作者姓名： | 王常苏 孙晓彤 余洁 高冰 |
| |
| 作者单位： | [1]武汉轻工大学生物与制药工程学院,湖北武汉430023 [2]武汉鑫宏食品酿造科研所,湖北武汉430051 |
| |
| 摘 要： | 对分离的纳豆激酶高活性菌株BN-05进行了初步鉴定,并对其固态发酵产纳豆激酶的工艺条件进行了优化,旨在提高纳豆激酶的含量。通过形态和分子生物学鉴定BN-05为枯草芽孢杆菌属菌株,优化后发酵工艺参数:大豆破碎度为2,发酵温度为36℃,接种量为5.5%,葡萄糖添加量为2.5%。在优化条件下,BN-05通过固态发酵纳豆激酶活力达到(4 715.26±103.23)IU/g湿黄豆,比之前优化提高137%。
|
| 关 键 词： | 枯草芽孢杆菌属 纳豆激酶 固态发酵 酶活力 |
Identification of nattokinase high activity strain BN-05 and optimization of the fermentation technology |
| |
| WANG Changsu,SUN Xiaotong,YU Jie,GAO Bing. Identification of nattokinase high activity strain BN-05 and optimization of the fermentation technology[J]. China Brewing, 2014, 0(1): 91-95 |
| |
| Authors: | WANG Changsu SUN Xiaotong YU Jie GAO Bing |
| |
| Affiliation: | 1.Schnol of Biological and Pharmaceucal Engineenng, Wuhan Polytechnic University, Wuhan 430023, China; 2.Xinhong InsO＇tute of Food and Brewing, Wuhan 430051, China) |
| |
| Abstract: | Nattokinase high activity strain BN-05 was preliminarily identified and the nattokinase prodution technology with solid-substrate fermenta- tion was optimized in order to improve the content of nattokinase. BN-05 was determined as Bacillus subtilis by morphological and molecular identi- fication. The optimum condition of technology was as follows： degree of soybean fragmentation 2, fermentation temperature 36~C, inoculum 5.5% and glucose addition 2.5 %. At the optimizing conditions, the activity of nattokinase fermented by BN-05 could reach （4 715.26 ~ 103.23 ） 1U/g （wet weight）, which was 137% times of the former culture conditions. |
| |
| Keywords: | Bacillus subtilis nattokinase solid-substrate fermentation enzyme activity |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
