纳豆激酶生产菌株分离筛选与热稳定性分析-生物技术进展.pdfVIP

生物技术进展 2013 年　 第3卷　 第4期　 277 ~ 280 ■■■■■■■■ ■ 研究论文 ■ Current Biotechnology　 ISSN2095-2341 ■ Articles ■ ■■■■■■ 纳豆激酶生产菌株分离筛选与热稳定性分析 1§ 2 § 2 1 3 2∗ 赵仲麟 ,　 李淑英 ,　 聂　 莹 ,　 袁　 超 ,　 李　 燕 ,　 唐选明 1.河南农业大学理学院,郑州450002; 2.中国农业科学院农产品加工研究所,北京 100193; 3.郑州轻工业学院食品与生物工程学院,郑州450002 摘　 要: 以日本纳豆菌为对照,从我国黑豆豆豉中筛选到一株纳豆激酶生产菌株BSNK-5,其发酵液相对于尿激酶的活 性为509.64 IU/ mL,比相同培养条件下对照菌株的酶活提高了83.87%;BSNK-5 发酵生产纳豆周期短,颜色金黄,具有 酱香味;该菌株合成的纳豆激酶具有较好的热稳定性,70℃处理20 min 仍保留约10% 的活性,具有极大的市场应用 潜力。 关键词: 纳豆;纳豆激酶;枯草芽胞杆菌;热稳定性 DOI:10.3969/j.issn.2095-2341.2013.04.09 Isolation of Nattokinase Producing Strain and Analysis of its Thermal Stability　 1§ 2§ 2 1 3 2∗ ZHAOZhong-lin ,LI Shu-ying ,NIE Ying ,YUAN Chao ,LI Yan ,TANG Xuan-ming 1.College of Sciences,He’nanAgricultural University,Zhengzhou450002,China; 2.Institute of Agro-products Processing Science and Technology,ChineseAcademy of Agricultural Sciences,Beijing 100193,China; 3.School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou450002,China Abstract:With the Japanese natto strain as control,a natto strain,named BSNK-5,was isolated from Chinese black lobster sauce. The activity of BSNK-5 fermentation broth relative to urokinase activity is 509.64 IU/ mL,which increased 83.87% compared to control strain. Production cycle of BSNK-5 fermented natto is shorter,and the natto is golden color with soy sauce flavor. Nattokinase synthesized by BSNK-5 has good thermal stability,which retained about 10% of the activity under 70℃ for 20 min. It is suggested that BSNK-5 has great market potential. Key words:natto;na