[1]满丽莉,向殿军.传统发酵豆制品中纳豆激酶产生菌的筛选及发酵培养基的优化[J].中国调味品,2019,(06):44-49.
 Screening of Nattokinase-producing Strain from Traditional Fermented Soybean Products and Optimization of Fermentation Medium[J].CHINA CONDIMENT,2019,(06):44-49.
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传统发酵豆制品中纳豆激酶产生菌的筛选及发酵培养基的优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
44-49
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Screening of Nattokinase-producing Strain from Traditional Fermented Soybean Products and Optimization of Fermentation Medium
作者:
满丽莉向殿军
文献标志码:
A
摘要:
以传统发酵豆制品为供试材料,应用脱脂牛乳平板和纤维蛋白平板法分离到一株纳豆激酶高产菌株MX-6,经菌落形态、菌体形态及16S rDNA基因同源性分析,确定为枯草芽孢杆菌。通过单因素试验确定碳源、氮源、无机盐及表面活性剂对纳豆激酶活力影响的基础上,应用响应面法的Box-Behnken设计进行枯草芽孢杆菌MX-6产纳豆激酶发酵培养基的优化。当可溶性淀粉2.91%、大豆蛋白胨1.92%、氯化钙0.04%、硫酸镁0.04%、羧甲基纤维素0.39%时可获得最大的纳豆激酶溶圈直径33.87 mm,与优化前的溶圈直径相比提高56.81%,表明该模型能较好地预测纳豆激酶的合成情况。
Abstract:
Using traditional fermented soybean products as tested samples, a high nattokinase-productive strain MX-6 separated from chinese douchi was identified as Bacillus subtilis by colony morphology, individual morphology and homology analysis of 16S rDNA. Box-Behnken design of Response Surface Methodology was used to optimize the fermentation medium of Bacillus subtilis MX-6 for nattokinase production on the basis of the single factor experiment of carbon source, nitrogen source, inorganic salts and surfactants. The maximal dissolution diameter of nattokinase in actual experiments was 33.87 mm with 2.91% soluble starch, 1.92% soy peptone, 0.04% calcium chloride, 0.04% magnesium sulfate and 0.39% carmethose, and the dissolution diameter had been increased by 56.81% as compared to that of un-optimized medium. It was showed that the model can effectively forecast the nattokinase production.
更新日期/Last Update: 2019-11-06