| 以豆粕为原料固态发酵产纳豆激酶工艺的优化 |
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| 引用本文： | 孙岩,王海宽,王建玲,戚薇.以豆粕为原料固态发酵产纳豆激酶工艺的优化[J].天津科技大学学报,2011,26(6):7-11. |
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| 作者姓名： | 孙岩 王海宽 王建玲 戚薇 |
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| 作者单位： | 工业发酵微生物教育部重点实验室,天津科技大学生物工程学院,天津300457 |
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| 基金项目： | 天津市科技支撑计划重点项目 |
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| 摘 要： | 以食品级豆粕为唯一培养基成分,通过纳豆芽孢杆菌固态发酵产纳豆激酶的培养基的优化实验,确定优化条件为:接种量5％,装量为40g于250 mL锥形瓶,培养基含水量60％,浸泡水pH 7.5,发酵温度37℃.在培养24h后达到产酶高峰,产酶活力达到1 662 FU/g.比较了在相同的发酵条件下,以食品级豆粕为培养基比大豆为培...
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| 关 键 词： | 纳豆激酶 食品级豆粕 固态发酵 优化 |
Optimization of Solid-State Fermentation Conditions of Soybean Meal to Produce Nattokinase |
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| SUN Yan,WANG Hai-kuan,WANG Jian-ling,QI Wei.Optimization of Solid-State Fermentation Conditions of Soybean Meal to Produce Nattokinase[J].Journal of Tianjin University of Science & Technology,2011,26(6):7-11. |
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| Authors: | SUN Yan WANG Hai-kuan WANG Jian-ling QI Wei |
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| Affiliation: | SUN Yan,WANG Hai-kuan,WANG Jian-ling,QI Wei(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | The food-grade soybean meal as the only medium compositiont,he fermentation conditions were studied to improve quantity of nattokinase produced by Bacillus natto in solid-state fermentation.The optimized conditions were as follows:5% inoculums,olid medium volume 40,g in 250,mL flaskt,he water-substance ratio 60%,pH of Soaking water 7.5,temperature 37,℃.The activity of nattokinase was 1,662 FU of each gram wet basis after 24,h.Under the same conditions of fermentationt,he enzyme activity and living bacterium number obtained from food-grade soybean meal were 50% higher than soybean. |
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| Keywords: | nattokinase food-grade soybean meal solid-state fermentation optimization |
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