Curr. Biotech. ›› 2013, Vol. 3 ›› Issue (4): 277-280.DOI: 10.3969/j.issn.2095-2341.2013.0 .

Previous Articles     Next Articles

Isolation of Nattokinase Producing Strain and Analysis of its Thermal Stability

ZHAO Zhong-lin, LI Shu-ying, NIE Ying, YUAN Chao, LI Yan, TANG Xuan-ming   

  1. 1.College of Sciences, He'nan Agricultural University, Zhengzhou 450002, China;
    2.Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    3.School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
  • Received:2013-03-28 Online:2013-07-25 Published:2013-05-14

纳豆激酶生产菌株分离筛选与热稳定性分析

赵仲麟1§,李淑英2§,聂莹2,袁超1,李燕3,唐选明2*   

  1. 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
  • 通讯作者: 唐选明，副研究员，研究方向为食品科学。E-mail:tangxuanming@caas.cn
  • 作者简介:赵仲麟和李淑英并列第一作者。赵仲麟，副教授，博士，研究方向为化学生物学和蛋白质工程。E-mail:gill2015@hotmail.com；李淑英，助理研究员，博士，研究方向为微生物生化与分子生物学。E-mail:lishuying@caas. cn。
  • 基金资助:

    中国农业科学院科技经费项目（201211）;公益性行业(农业)科研专项（201303080）资助。

PDF

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, nattokinase, Bacillus subtilis, thermal stability

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

CLC Number: 

[an error occurred while processing this directive]