摘要
采用响应面法对纳豆芽孢杆菌固态发酵产纳豆激酶的发酵条件进行优化。在单因素试验的基础上,用Plackett–Burman法确定产纳豆激酶的主要影响因素为发酵温度、初始物料比和发酵时间,再用最陡爬坡试验逼近最大响应区域,最后通过Box–Behnken方法进行二次回归分析,得到产酶的最佳发酵条件为发酵温度36℃,初始物料比90.24 g/(100 g),发酵时间92.82 h,在优化后的条件下,纳豆激酶活力可达6 031.33 IU/g。
Fermentation conditions for natto-kinase production from solid-state Bacillus natto was optimized by using Plackett-Burrnan design, the steepest ascent design and response surface methodology in the study. The results showed that the main factors influencing natto-kinase production were initial moisture, fermentation time and temperature. The optimal conditions for natto-kinase production were at initial moisture of 90.24 g/（100 g） and fermentation time of 36 ℃ for 92.82 h by employing rapeseed meal as the solid substrate. The average activity ofnatto-kinase was increased to 6 031.33 IU/g in these conditions.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2015年第3期281-285,共5页
Journal of Hunan Agricultural University(Natural Sciences)
基金
国家"863"计划项目(2013AA102107)
关键词
菜籽粕
纳豆激酶
固态发酵
响应面法
rapeseed meal
natto-kinase
solid state fermentation
response surface analysis
