油莎豆粕为原料生产纳豆激酶的工艺研究

Study on the Technology of Nattokinase Production from Cyperus esculentus Meals

油莎豆是一种新型油料作物,为提高其利用效率和附加值,该研究以油莎豆粕为固体培养基,以纳豆枯草芽孢杆菌N500为发酵剂,探讨用油莎豆粕生产纳豆激酶的可行性。以油莎豆粕含水量、纳豆菌接种量、发酵温度、发酵时间为考察因素,以尿激酶酶活为指标,通过单因素试验和正交试验,发现豆粕含水量为75%、接种量为5%、发酵温度为37℃、发酵周期为84 h时,纳豆激酶平均酶活力最高,达10382.90 U/g。与传统黄豆固态发酵相比,所产纳豆激酶单位酶活提高了56.32%。

Cyperus esculentus is a new type of oil crops.In order to improve its utilization efficiency and added value,in this study,with Cyperus esculentus meals as the solid media,and Bacillus subtilis natto N500 as the starter,the feasibility of nattokinase production from Cyperus esculentus meals is discussed.Taking the water content of Cyperus esculentus meals,the inoculation amount of natto bacteria,fermentation temperature and fermentation time as the investigation factors,and the activity of urokinase as the index,it is found that the average activity of nattokinase is the highest of 10382.90 U/g when the water content of Cyperus esculentus meals is 75%,the inoculation amount is 5%,the fermentation temperature is 37℃and the fermentation period is 84 h through the single factor test and orthogonal test.Compared with the traditional soybean solid-state fermentation,the unit activity of the produced nattokinase increases by 56.32%.