纳豆发酵过程中纳豆激酶及活性物质的变化

Production of nattokinase and soybean isoflavone by natto strain

研究纳豆菌在脱脂大豆发酵过程中，对健康很有益的纳豆激酶和大豆活性物质——大豆异黄酮的变化。结果显示：纳豆菌在脱脂大豆固态发酵中，发酵初始pH为8，0，水分质量分数为70％时，在37℃发酵48h，产纳豆激酶活力最高；固态发酵条件为：发酵初始pH为7．0～9．0，水分质量分数80％时，40℃发酵48～96h，原料中大部分大豆异黄酮苷转化为大豆异黄酮苷元。

Nattokinase and soybean isoflavone in the culture of natto strain was examined. In the natto solid-state fermentation, the maximal nattokinase was produced at pH 8.0 and 37 ℃ for 48 h when the water content was 70 %. The hydrolysis of isoflavone-glycoside to aglycone was obtained when incubated at pH 7.0-9.0 and 40 ℃ for 48-96 h and water content was 80%.