| 纳豆激酶液体发酵条件的优化 |
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| 引用本文： | 谢秋玲,郭勇.纳豆激酶液体发酵条件的优化[J].华南理工大学学报(自然科学版),1999,27(5):127-131. |
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| 作者姓名： | 谢秋玲 郭勇 |
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| 作者单位： | 华南理工大学食品与生物工程学院 |
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| 摘 要： | 纳豆激酶是从日本传统食品内豆中提取出来的一种具有溶血栓功能的酶。笔者从市售纳豆中分离出一株能产纳豆激酶的菌株，并对之进行液体培养，发现在ｐＨ７．０，接种量为２％，种龄２４ｈ，装液量１０ｍＬ／１００ｍＬ，碳源为木糖，浓度为２％，氮源为大豆蛋白胨，浓度为３％的条件下，接种后第四天为产酶高峰期，最高产酶量可达到７８７．１尿激酶单位／ｍＬ发酵液。
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| 关 键 词： | 纳豆激酶 液体发酵 药理 激酶 |
THE OPTIMIZATION OF FERMENTATION CONDITIONS OF NATTOKINASE |
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| Xie Qiuling,Guo Yong.THE OPTIMIZATION OF FERMENTATION CONDITIONS OF NATTOKINASE[J].Journal of South China University of Technology(Natural Science Edition),1999,27(5):127-131. |
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| Authors: | Xie Qiuling Guo Yong |
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| Abstract: | Nattokinase(NK), which is extracted from the Japanese food natto, is found to be a strong fibrinolytic enzyme. We isolated the strain of bacteria from natto and found the best conditions for NK production in liquid fermentation: pH is 7.0, carbon source is xylose of 2%, nitrogen source is soya peptone of 3%, 2% of inoculum of 24h, and the volume of fermentation medium is 10mL/100mL. In these conditions the strain's enzyme activity is 787.1 urokinase units of each milliliter broth. |
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| Keywords: | nattokinase liquid fermentation optimum condition |
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