纳豆菌菌粉复水工艺优化研究

Study on Optimization of Rehydration Process of Natto Powder

为提高纳豆菌菌粉的复水活力,通过单因素和正交实验对其复水工艺进行优化。得出纳豆菌菌粉最佳复水活化工艺为:以8%的脱脂乳粉作为复水活化剂,将菌粉与8%脱脂乳粉以1∶100的比例(W/V)混合,置于36℃恒温箱中复水活化60 min。在此条件下纳豆菌菌粉经复水活化后活菌数达到了5.268×10^(8) CFU·mL^(-1),用于液态发酵时纳豆激酶酶活高达750.062 U·mL^(-1)。

In order to improve the rehydration activity of natto powder, the rehydration process was optimized through single factor and orthogonal experiments. It is concluded that the best rehydration and activation process of natto powder is: 8% skimmed milk powder is used as the rehydration activator, and the natto powder and 8% skimmed milk powder are mixed at a ratio of 1:100(W/V), and then set rehydrate for 60 min in a thermostat at 36 ℃. Under these conditions, the number of viable cells of the natto powder after rehydration activation reached 5.268×10^(8) CFU·m L^(-1), and the enzyme activity of nattokinase was as high as 750.062 U·mL^(-1) when used in liquid fermentation.