食品工业科技2013，Vol.34Issue(8)：219-222,227,5.
硒纳豆激酶液体发酵研究
Study on the liquid fermentation of Selem'Nattokinase
摘要
Abstract
This study realized the biological transformation form inorganic selenium into organic selenium by liquid fermentation of the Bacillus natto,and obtained Selem'Nattokinase. Optimal fermentation conditions were 2.5% soy peptone,2% glucose, 10-6mol/L Na2SeO3,0.05% MgSO4,0.02% CaCl2,0.2%/0.1% K2HPOVKH2PO4, pH7.0,fermentation temperature 37℃,inoculum size 2% .fermentation time 60h. Under these conditions,the activity of the Selem'Nattokinase reached 196.81U/mL(Folin-phenol method),and the selenium content of its SDS-PAGE protein band was 0.060μg/g.关键词
纳豆激酶/硒/液体发酵Key words
Nattokinase/Selenium/liquid fermentation分类
轻工纺织引用本文复制引用
徐慧,吴晖,尹志娜,赖富饶..硒纳豆激酶液体发酵研究[J].食品工业科技,2013,34(8):219-222,227,5.
