利用纳豆菌种发酵奶液的研究

Research on fermented milk with Bacillus natto

纳豆激酶具有溶解血栓的作用,纳豆激酶是由纳豆菌发酵大豆产生,纳豆有比较特殊的味道,利用纳豆芽孢杆菌进行奶液发酵,能够获得较高的纳豆激酶活力,而且没有特殊的气味,本文针对不同发酵时间对利用纳豆菌发酵奶液在色泽、口感、pH、芽孢杆菌数、纳豆激酶酶活力进行测定,结果表明利用纳豆菌对奶液进行发酵,成熟只需16h,就能得到较高的纳豆激酶酶活力,并能在4℃冰箱中保存5天,酶活的减少率低于10%。

Nattokinase is a kind of plasmin which has effect on thrombolytic.Nattokinase is produced by Bacillus subtilis natto with a special flavor.This research is focused on using Bacillus natto to produce fermented milk and achieve higher enzyme activities.The effects to the color,luster,taste,pH,bacterium amount of Bacillus natto,enzyme activity of nattoinase on the fermented milk were discussed.Results showed that it only took 16h to finish the fermentation by Bacillus natto with higher nattokinase enzyme activity.The enzyme can be kept in 4℃ for 5 days.The lost of the enzyme is less than 10%.