摘要
分别从五个品牌的纳豆样品及树林土样中分离出27、23株芽孢杆菌(Bacillus spp.),这50株菌经过菌落形态观察和酪蛋白平板筛选后,分别从土壤和纳豆样品中筛选出了10株和3株共计13株分解酪蛋白能力较强的芽孢杆菌。采用这13株菌进行鹰嘴豆纳豆发酵对比,并对成品进行感官评价及纳豆激酶活性的测定。结果表明,从土壤中分离出的菌株S-18产纳豆激酶活力最高,为(3 269.38±52.59)U/g,具有鹰嘴豆纳豆发酵良好的应用前景。
27 strains and 23 strains of Bacillus spp. were isolated from five brands of natto samples and soil samples collected around the woods, respectively. After morphologic observation and casein plate screening of the 50 strains, 10 strains from the soil samples and 3 strains from the natto samples that could decompose casein strongly were screened out. Chickpea was inoculated with the 13 strains and fermented to make natto products. The product was conducted with sensory evaluation and the nattokinase activity was determined. As a result, the strain S-18 isolated from soil samples had the highest enzyme activity （3 269.38±52.59） U/g, which had good application prospects in chickpea natto fermentation.
作者
张俊杰
郭晨
尚益民
刘毅飞
方彩
ZHANG Junjie, GUO Chen, SHANG Yimin, LIU Yifei, FANG Cai(School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, Chin)
出处
《中国酿造》
CAS
北大核心
2018年第7期88-92,共5页
China Brewing
基金
国家自然科学基金青年项目(31400008)
国家人社部留学回国人员科技活动项目(豫留学函[2016]1号文件)
关键词
芽孢杆菌
筛选
发酵
鹰嘴豆纳豆
纳豆激酶
Bacillus sp.
screening
fermentation
chickpea natto
nattokinase
