粮油食品科技2016，Vol.24Issue(2)：76-79,4.
纳豆菌发酵鹰嘴豆固载条件研究
Study on the immobilization conditions of chickpea fermented by bacillus natto
摘要
Abstract
The fermentation of chickpea with immobilized Bacillus natto was optimized to provide refer-ences for the further using and industrial production.The fermentation of chickpea with immobilized Ba-cillus natto (natto -chickpea)was optimized and the effect on thrombolytic activity was studied by the single factor experiments.The result showed that the species of immobilized matrix,matrix concentra-tion,calcium chloride concentration,concentration of Bacillus natto and bead diameter had significant effects on the thrombolytic activity of natto -chickpea.The optimal immobilization conditions were:con-centration of sodium alginate 7%(W/V),concentration of calcium chloride 2.5%(W/V),concentra-tion of Bacillus natto 7.4 log cfu /mL,alginate bead diameter 5 mm.Under this optimal condition,the alginate bead has a very high reusability.The process was optimized by single factor experiments which improved highly the thrombolytic activity.The method is of feasibility and can be extended in production.关键词
固载/纳豆菌/海藻酸钠/包埋法/可复用性Key words
immobilization/bacillus natto/sodium alginate/embedding/reusability分类
化学化工引用本文复制引用
金爽,谭金燕,白秀云,吕晨,夏欣欣,付玉杰..纳豆菌发酵鹰嘴豆固载条件研究[J].粮油食品科技,2016,24(2):76-79,4.基金项目
国家自然科学基金面上项目（31270618）；黑龙江省博士后基金（LBH －Z1520）；哈尔滨市科技局应用技术研究与开发项目（2015RQQXJ044）；黑龙江中医药大学校科研基金 （）
