食品科学 ›› 2004, Vol. 25 ›› Issue (4): 71-74.
• 基础研究 • 上一篇 下一篇
王成涛, 籍保平, 张丽萍
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WANG Cheng-Tao, JI Bao-Ping, ZHANG Li-Ping
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摘要: 为开发具有特定生理活性的新型纳豆保健品,从24种豆制品中分离和筛选出3株有明显纤溶活性的芽孢杆菌菌株,其中BN-6菌株活性最高,达到900U/ml。通过单因素试验和正交实验确定了液体发酵纳豆激酶最佳条件培养液中豆粕粉2%,玉米粉1%,初始pH=6.5,温度37℃。
关键词: 纳豆菌, 筛选, 纳豆激酶, 发酵条件
Abstract: In order to develop new pattern natto food with specific physiological activities, the three high fibrinolytic strainswere screened from 24 kinds of fermented soy foods and Japanese natto. The fibrinolytic activity of strain BN-6 reached to 900U/ml. The optimization conditions of nattokinase fermentation defined by single factor test and orthogonal chart were found thatthe concentration of soybean powder was 2%, the concentration of corn powder 1%, original pH value 6.5 in liquid medium andincubated temperature 37℃, respectively.
Key words: Bacillus natto, screened, nattokinase, fermentation condition
王成涛, 籍保平, 张丽萍. 纳豆激酶高活性菌株的筛选及其发酵条件的优化[J]. 食品科学, 2004, 25(4): 71-74.
WANG Cheng-Tao, JI Bao-Ping, ZHANG Li-Ping. Study on Strong Fibrinolytic of Nattokinase Activity Strains Screened and Their Fermentation Conditions Optimized[J]. FOOD SCIENCE, 2004, 25(4): 71-74.
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