摘要
以纳豆杆菌(Bacillus natto)为出发菌株,对其在黄豆浆为母液培养基的发酵情况进行了研究。实验考察了碳源、氮源、无机盐、发酵温度和初始pH值对纳豆杆菌产酶的影响。在优化发酵条件基础上,接入2%(体积比)的菌种悬液,在通气量200rpm,发酵72h后用纤维平板测酶活力,其酶活力相当于798.2尿激酶IU/ml。
Liquid fermentation of Nattokinase by Bacillus natto was investigated. The effects of nitrogen source, carbon source, ion composition, interfacial active agent, fermentation temperature and original media pH on production of Nattokinase were investigated. Based on optimized conditions for fermentation, the yield of Nattokinase was 798.2IU Urokinase/ml supernatant determined by activity assay on the fibrin plate.
出处
《四川食品与发酵》
CAS
2007年第5期42-46,共5页
Sichuan Food and Fermentation
关键词
纳豆杆菌
纳豆激酶
液体发酵
Bacillus natto
Nattokinase
liquid fermentation
