摘要
以鹰嘴豆为原料,选取两株不同来源的纳豆芽孢杆菌F-2-4和S-15,分别通过单接种和混合接种的方式,制备鹰嘴豆纳豆,并测定其纳豆激酶活力,结果表明:通过混合接种方式制备的鹰嘴豆纳豆的纳豆激酶活力明显高于单接种方式,当F-2-4与S-15接种体积比为1:1,且接种量为4%时,鹰嘴豆纳豆的纳豆激酶活力达到最高值6287.16 UI/g.
With chickpea as material,two Bacillus subtilisnatto strains(F-2-4 and S-15)isolated from different sources were selected and were inoculated into chickpea to prepare chickpea natto products by single-inoculation and co-inoculation,then nattokinase activity of chickpea natto was determined.Results showed that nattokinase activity was improved significantly by co-inoculation.When the inoculative volume ratio of F-2-4 and S-15 was 1 : 1,and inoculation amount was 4%,the nattokinase activity of chickpea natto reached the maximum 6 287.16 UI/g.
作者
郭晨
汪晓鸽
孔少华
尚紫博
樊一
吕成状
黄裔翔
张俊杰
GUO Chen;WANG Xiaoge;KONG Shaohua;SHANG Zibo;FAN Yi;LYU Chengzhuang;HUANG Yixiang;ZHANG Junjie(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)
出处
《轻工学报》
CAS
2019年第4期15-20,共6页
Journal of Light Industry
基金
国家自然科学基金项目(3100008)
关键词
双菌发酵
鹰嘴豆
纳豆芽孢杆菌
纳豆激酶
two strains fermenta-tion
chickpea
Bacillus subtilisnatto
nattokinase
