摘要
研究蔗糖、葡萄糖、谷氨酸钠3种培养基对固体发酵纳豆激酶的影响,发现添加蔗糖和谷氨酸钠能提高纳豆激酶酶活,而添加葡萄糖反而抑制酶活。优化后的培养基为:4%蔗糖、0%葡萄糖、2%谷氨酸钠。
Effect of sucrose, glncose and sodium glutamine on solid-state fermentation for nattokinase were studied. The result showed the additions of sucrose and sodium glutamine could enhance nattokinase activity and glucose inhibit it.
出处
《粮食加工》
2008年第1期58-59,63,共3页
Grain Processing
关键词
纳豆激酶
固体发酵
蔗糖
葡萄糖
谷氨酸钠
nattokinase
solid-state fermentation
sucrose glucose
sodium glutamine
