Screening of High Nattokinase Activity Producing Strain and Optimization of Fermentation Conditions

Abstract

Abstract: A strain with high nattokinase activity was screened through the UV-induced mutation and fibrinogen plate and shake- flask liquid fermentation.The optimization of NK liquid fermentation was studied in this paper.The results showed that the optimal fermentation medium is nutrition meat broth,the optimal fermentation time 24 h,and fermentation temperature 30℃.With this optimization,the enzyme activity of the screened strain can reach 640 U/ml.Its enzyme activity is increased 258%.

Key words: nattokinase, UV-induced mutation, optimization, Bacillus subtilis(natto)

YU Gong-Bao, GUO Ai-Ling, QIN Qiao-Ling, 吕Jun , WANG Zhen. Screening of High Nattokinase Activity Producing Strain and Optimization of Fermentation Conditions[J]. FOOD SCIENCE, 2007, 28(4): 227-231.

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Screening of High Nattokinase Activity Producing Strain and Optimization of Fermentation Conditions

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