Bacillus subtilis B2产1-脱氧野尻霉素（DNJ）发酵条件优化

为探索制备含有1- 脱氧野尻霉素(1-deoxynojimycin，DNJ)的降血糖功能性食品的新方法，以产DNJ 的菌株Bacillus subtilis B2 为初始菌株，以价廉的农产品加工副产物豆渣为原料，通过对发酵条件的优化，获得富含功能因子DNJ 的发酵液。结果表明：接种量对α- 葡萄糖苷酶抑制活性影响不明显，当接种量大于104 个/mL 时，发酵液的α- 葡萄糖苷酶抑制活性均在20 以上。而豆渣浓度、发酵温度、培养基初始pH 值及发酵时间对发酵液α- 葡萄糖苷酶抑制活性影响较大，在豆渣质量浓度30mg/mL，初始pH 值6～8，发酵温度40℃的条件下发酵48h，发酵液表现出较高的α- 葡萄糖苷酶抑制活性。以Bacillus subtilis B2 发酵豆渣的发酵液为原料开发含DNJ 的降糖功能食品，可以大大提高豆渣的利用价值，为降糖功能食品的开发利用开辟新途径。

Optimization of Fermentation Conditions for 1-Deoxynojimycin (DNJ) Production by Bacillus subtilis B2

To prepare a fermentation broth rich in 1-deoxynojimycin (DNJ) available for the development of hypoglycemic functional foods containing DNJ using soybean dregs, a low-cost byproduct of agricultural products processing, as fermentation substrate and Bacillus subtilis B2 as fermentation strain, some fermentation conditions were optimized. The results indicated that the effect of inoculum size on the α-glucosidase inhibitory activity of fermentation broth was not significant. An inoculum size above 104 CFU/mL resulted in a α-glucosidase inhibitory activity above 20. However, fermentation substrate concentration, medium initial pH and fermentation temperature and time had substantial effect on the α -glucosidase inhibitory activity of fermentation broth. After fermentation for 48 h under the conditions of fermentation substrate concentration 30 mg/mL, medium initial pH 6－8 and 40 ℃, a maximum α-glucosidase inhibitory activity was obtained.