摘要
利用纳豆菌株I和筛选出的培养基液体发酵生产纳豆激酶。对影响生产纳豆激酶的pH、装样量、接种量、温度等进行筛选。确定了液体发酵生产纳豆激酶的最佳发酵条件:pH6.0、装样量50/500mL、接种量1.0%、温度37℃。
Produce nattokinase in Bacillus natto-I via the liquid fermentation of Bacillus natto-I and the culture medium screened. Screen fermentation condition such as the pH, the temperature, the loading volume, the inoculation volume and the temperature. The results showed： the optimum of liquid fermentation conditions were the pH 6.0, the loading volume 50/500mL, the inoculation volume 1.0%, the temperature 37 ℃.
出处
《食品工业》
北大核心
2012年第9期101-102,共2页
The Food Industry
关键词
纳豆
纳豆激酶
液体发酵
Bacillus natto
Nattokinase （NK）
Liquid fermentation
