摘要
为了提高产品中纳豆激酶的含量,并改善纳豆的口感,通过单因素和正交试验优化纳豆的纯种发酵条件,在此基础上进行纳豆枯草芽孢杆菌和毛霉的混合发酵。试验表明:培养温度为30℃,培养时间为36 h,接种量为6%,菌种配比为1∶1的条件下进行发酵,结果最为理想,纳豆激酶的活力可达到3 426.45±46.23 IU/g,氨基态氮的含量为0.786%。
To improve the content of nattokinase （NK） and texture of natto, the study optimizes fermenta-tion conditions of purebred natto with single-factor and orthogonal experiment, then uses Bacillus subtilis natto and Mucor racemosus for mix fermenting in the optimal fermentation conditions . The result of this study indicates that theoptimal temperature and time of fermentation are 30 ℃ and 36 h, the quantity ofinoculation is 6% and the suitable proportion of culture is 1 ： 1. In these conditions,the activity of NKand the content of amino nitrogen are 3 426.45 ±46.23 IU/g and 0.786%.
出处
《武汉工业学院学报》
CAS
2013年第3期5-9,共5页
Journal of Wuhan Polytechnic University
关键词
纯种发酵
纳豆激酶
混合发酵
purebred-fermentation technology
nattokinase
mixed fermentation
