纳豆固体发酵和液体发酵条件的研究

目的]确定纳豆固体发酵和液体发酵的最佳条件。方法]以纳豆芽孢杆菌BN-4菌株为试材,研究纳豆固体发酵中大豆破碎程度、发酵时间和接种量等因素对纳豆芽孢杆菌的生长和酶活的影响,探讨液体发酵中细胞浓度、蛋白质浓度和酶活变化,确定纳豆固体发酵和液体发酵的最佳条件。结果]纳豆固体发酵最佳条件为：大豆破碎2瓣、接种量8%、发酵时间24 h,纳豆激酶活力最高为976IU/g。在纳豆激酶液体发酵中,发酵最佳时间48 h时,纳豆激酶的蛋白浓度为178 mg/L,纳豆激酶酶活力为174 IU/g;纳豆杆菌活菌浓度、蛋白质浓度和纳豆激酶酶活之间具有很好的相关性,可以通过测定活细胞浓度来监控发酵进程。结论]为纳豆的生产和纳豆激酶的纯化提供参考。

Studies on Conditions for Solid and Liquid Fermentation of Natto

Objective] The study aimed to make clear the optimum conditions for liquid and solid fermentation of natto.Method] BN-4 strains of Bacillus natto was used as the tested material to research on the effects of some factors such as soybean broken degree,fermentation time and inoculation quantity in the solid fermentation of Natto on the growth and FPase of B.natto,discuss the cell concn.,protein concn.and FPase change in the liquid fermentation and confirm the optimum conditions for liquid and solid fermenta...