摘要
为探索出符合中国人口味且纳豆激酶酶活力高的中式纳豆加工技术,该研究从市售的4种纳豆中分离出4株纳豆芽孢杆菌(Bacillus natto),并筛选出一株产纳豆激酶能力最强的菌株NK3。以牛奶培养基替代传统的种子液培养基培养纳豆菌种,通过单因素试验考察发酵温度、时间、接种量、加水量对纳豆激酶酶活力的影响,采用正交试验优化纳豆发酵条件。结果表明,以牛奶为培养基培养的纳豆菌生长良好,在发酵温度27℃、发酵时间1.5 d、接种量5%、加水量6%条件下,菌株NK3发酵制备出的纳豆无氨臭味,有淡淡的奶香味,且纳豆激酶酶活力高达668.5 U/g。
In order to explore process technology of Chinese natto which was conform to Chinese people taste and had high nattokinase activity, the four Bacillus natto were isolated from four kinds of commercial natto. A high nattokinase-producing strain NK3 was obtained, and the B. natto was cultured using the milk culture medium to replace the traditional seed liquid culture medium. The effects of fermentation temperature, time, inoculum and water addition on nattokinase activity were investigated by single factor experiment. The natto fermentation conditions were optimized by orthogonal experiments. The results showed that the B. nat-to grew well in the milk culture medium. Under the conditions of fermentation temperature 27 ℃, time 1.5 d, inoculum 5% and water addition 6%, the natto fermented by strain NK3 had no ammonia smell with light milk fragrance, and the nattokinase activity reached 668.5 U/g.
出处
《中国酿造》
CAS
北大核心
2017年第2期175-179,共5页
China Brewing
基金
国家自然科学基金项目(31560480)
