食品科学
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王文秀，于 佳，李 钐，魏玉西*，宋惠平，许丽娜
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WANG Wenxiu, YU Jia, LI Shan, WEI Yuxi*, SONG Huiping, XU Lina
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摘要：
利用纳豆菌发酵蛤蜊，研究发酵产物中游离氨基酸态氮的含量及纳豆激酶活性，并以二者为评价指标，探索其最佳发酵条件。经单因素和正交设计试验结果表明：发酵温度为43 ℃、接种量为0.6%、发酵时间为48 h、料水比为1∶2（m/V）时发酵产物中游离氨基酸态氮含量最高（转化率可达71.10%）；发酵温度为41 ℃、接种量为 0.8%、发酵时间为48 h、料水比为1∶3（m/V）时发酵产物中纳豆激酶活性最高。
关键词: 蛤蜊, 纳豆菌, 发酵, 游离氨基酸态氮, 纳豆激酶活性
Abstract:
The optimization of conditions for clam fermentation with Bacillus natto for improved free amino nitrogen content and nattokinase activity was conducted by the combined use of single factor method and orthogonal array design. The maximum free amino nitrogen content, representing a conversion rate of 71.10%, was obtained when the fermentation was performed at 43 ℃for 48 h with an inoculum amount of 0.6% and a solid-to-water ratio of 1:2 (m/V), while the maximum nattokinase activity was achieved after 48 h of fermentation at 41 ℃ with an inoculum amount of 0.8% and a solid-to-water ratio of 1:3 (m/V).
Key words: clam, Bacillus natto, fermentation, free amino nitrogen, nattokinase activity
中图分类号:
TQ464
王文秀，于 佳，李 钐，魏玉西*，宋惠平，许丽娜. 不同条件对纳豆菌发酵蛤蜊产物中游离氨基酸态氮含量及纳豆激酶活性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201509021.
WANG Wenxiu, YU Jia, LI Shan, WEI Yuxi*, SONG Huiping, XU Lina. Effects of Different Conditions on Free Amino Nitrogen Content and Nattokinase Activity in Bacillus natto-Fermented Clam[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201509021.
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https://www.spkx.net.cn/CN/Y2015/V36/I9/113
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