Study on Strong Fibrinolytic of Nattokinase Activity Strains Screened and Their Fermentation Conditions Optimized

Abstract

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

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.

[1]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[2]	ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai. Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase [J]. FOOD SCIENCE, 2020, 41(2): 158-165.
[3]	LIU Yanmin, SHEN Lu, WANG Kang, YAN Jinping, CHAGAN Irbis. Isolation of Bacillus subtilis natto from Chinese Traditional Fermented Soybean Foods and Their Use in Fermentation of Natto [J]. FOOD SCIENCE, 2020, 41(2): 208-214.
[4]	ZHU Xia, WANG Lulu, ZHAO Dandan, WANG Shi, HAN Shunyu, YANG Xueshan. Analysis of Fermentation Tolerance of Native Oenococcus oeni in Hexi Corridor of Gansu Province [J]. FOOD SCIENCE, 2020, 41(18): 159-164.
[5]	ZHU Junfeng, LIU Shuai, ZHAO Pengyan, ZHAO Jian, LI Jiazeng, WANG Tianqi, WANG Li, LIU Hongsheng. Thrombolytic Activity of Nattokinase Produced by Bacillus subtilis natto LNUB236 [J]. FOOD SCIENCE, 2020, 41(13): 148-159.
[6]	ZHUO Yiyun, Lü Jing, LIU Ying, WANG Zilong, LIU Man, LIANG Hui. Nattokinase Alleviates Alcoholic Liver Injury and Modulates Immune Function in Rats [J]. FOOD SCIENCE, 2019, 40(7): 156-162.
[7]	LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua. Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids [J]. FOOD SCIENCE, 2019, 40(5): 309-315.
[8]	ZHAO Mouming, ZOU Ying, LIN Lianzhu, WU Jian. Nattokinase Production and Metabolic Characteristics during Submerged Fermentation of Buckwheat Using Bacillus subtilis natto [J]. FOOD SCIENCE, 2019, 40(4): 178-185.
[9]	YANG Ran, ZHANG Xiaoyu, LIU Pengxiao, FAN Guangsen, LI Xiuting,. Screening and Identification of Heat-Resistant Xylanase-Producing Strain and Investigation of Fermentation Conditions [J]. FOOD SCIENCE, 2019, 40(18): 101-107.
[10]	WANG Yao, LI Qi, LI Pinglan. Optimization of Fermentation Conditions for Plantaricin Production by Lactobacillus plantarum LPL-1 by Response Surface Methodology and Its Physicochemical Properties [J]. FOOD SCIENCE, 2018, 39(22): 101-109.
[11]	GAO Zexin HE Laping, LIU Yabing GAO Bing, LI Cuiqin, LIU Hanyu. Screening of a High-Yield Nattokinase-Producing Strain and Changes of Biogenic Amines during Natto Fermentation [J]. FOOD SCIENCE, 2018, 39(14): 185-191.
[12]	WANG Ting, WEN Zijian, JI Xiaotong, WANG Ling, NIAN Yiying, XUE Peng, SUN Meiling, ZHENG Yingxue,YAO Xishan, LI Dongmei, ZHANG Gongliang, HOU Hongman, SUN Liming,. Investigation of Fermentation Conditions for Fibrinolysin Production from Sea Cucumber Ovum by Bacillus natto and Bioactive Activity of the Fermentation Product [J]. FOOD SCIENCE, 2017, 38(8): 43-48.
[13]	ZHANG Jie, HOU Ludan, HE Zhibin. Optimization of Culture Conditions for Liquid-State Fermentation of Pleurotus eryngii by Response Surface Methodology [J]. FOOD SCIENCE, 2017, 38(6): 147-152.
[14]	TIAN Xuelian, YIN Xianhui, LONG Youhua, CAI Tao, LI Hong. Screening, Identification and Optimization of Fermentation Conditions for Antagonistic Actinomycetes against Pseudomonas syringae pv. actinidiae [J]. FOOD SCIENCE, 2017, 38(16): 79-85.
[15]	CUI Qing, QIAN Bingjun, YAO Xiaomin, JI Shunli, LU Feifeng, WU Jing, ZHANG Jianhua. Construction of Genetically Engineered Strain for Nattokinase Production and Enzyme Activity Analysis [J]. FOOD SCIENCE, 2017, 38(14): 1-8.

Study on Strong Fibrinolytic of Nattokinase Activity Strains Screened and Their Fermentation Conditions Optimized

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments