食品科学 ›› 2020, Vol. 41 ›› Issue (2): 208-214.doi: 10.7506/spkx1002-6630-20181116-186

• 生物工程 • 上一篇    下一篇

传统大豆发酵食品中纳豆芽孢杆菌的分离及纳豆发酵

刘彦敏,沈璐,王康,严金平,伊日布斯   

  1. (昆明理工大学生命科学与技术学院,云南 昆明 650500)
  • 收稿日期:2020-01-20 修回日期:2020-01-20 出版日期:2020-01-25 发布日期:2020-01-19

Isolation of Bacillus subtilis natto from Chinese Traditional Fermented Soybean Foods and Their Use in Fermentation of Natto

LIU Yanmin, SHEN Lu, WANG Kang, YAN Jinping, CHAGAN Irbis   

  1. (College of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China)
  • Received:2020-01-20 Revised:2020-01-20 Online:2020-01-25 Published:2020-01-19

摘要: 以我国传统大豆发酵食品和稻草样品为来源,根据蛋白酶和纳豆激酶活性、产聚谷氨酸(poly-L-glutamic acid,γ-PGA)性能和生物素依赖特性进行筛选,分离获得了8 株具有纳豆芽孢杆菌特性的枯草芽孢杆菌菌株。利用16S~23S rRNA内转录间隔区(internal transcribed spacer,ITS)序列对分离菌株进行系统发育分析,结果显示其与已报道的纳豆芽孢杆菌菌株以较高的相似性(93%~97%)聚类一簇,独立于同种内的其他枯草芽孢杆菌。其中TC100和TC103菌株制作的纳豆粗酶液中的纳豆激酶活性最高,分别为550 U/mL和519 U/mL。HN48和TC100菌株发酵纳豆的感官效果最好,评价分数均为19 分。综上所述,本研究根据纳豆芽孢杆菌特有的性状,有效分离获得了具有纳豆芽孢杆菌特性的8 株菌株,通过菌株形态和ITS基因序列的系统发育分析确定分离菌株均属纳豆芽孢杆菌,8 株分离菌株均能产纳豆激酶,发酵生产纳豆的感官效果良好,有望作为纳豆生产的工业菌株。

关键词: 纳豆, 纳豆芽孢杆菌, 纳豆激酶, 发酵工艺, 感官评价

Abstract: In this study, 8 strains of Bacillus subtilis were isolated from Chinese traditional fermented soybean food and straw samples, which were found to have similar properties to B. subtilis natto based on protease and nattokinase activities, poly-L-glutamic acid (γ-PGA) production ability and biotin-dependent properties. Phylogenetic analysis of the isolated strains was performed using the 16S–23S rRNA internal transcribed spacer (ITS) sequence. The results showed that these strains shared high similarity (93%–97%) to the reported strains of B. subtilis natto and they were clustered into one cluster, independent of other strains of B. subtili. The nattokinase activities of natto prepared from strains TC100 and TC103 were the highest, which were 550 and 519 U/mL, respectively. The natto products fermented by strains HN48 and TC100 scored the highest (19 points) in sensory evaluation. In summary, all these strains were identified as B. subtilis natto according to their morphology and the phylogenetic analysis based on the ITS sequence. They could be promising as an industrial strain for natto production.

Key words: natto, Bacillus subtilis natto, nattokinase, fermentation process, sensory evaluation

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