食品与发酵工业2017，Vol.43Issue(2)：109-114,6.DOI:10.13995/j.cnki.11-1802/ts.201702019
以豆粕粉为氮源的枯草芽孢杆菌液态发酵生产纳豆激酶
Process optimization and validation of Bacillus subtilis liquid fermentation for nattokinase production using soybean cake powder as the nitrogen source
摘要
Abstract
Tryptone was selected as the nitrogen source in traditional Bacillus subtilis liquid fermentation,which led to high production costs and low nattokinase activities.In this study,tryptone was replaced with low-cost soybean cake powder as the nitrogen source in Bacillus subtilis liquid fermentation to produce nattokinase.The amountof soybean cake powder,the optimal inoculum size,media initial pH and fermentation time were confirmed after optimization at shake flask level.The nattokinase activities in shake flask level arrived at 5 471 IU/mL,which was 3.6 times of that from fermentation with same amount of tryptone as nitrogen source.The above parameters at shake flask fermentation level were further verified in 7 L and 200 L fermentation tank,and the optimal dissolved oxygen level was confirmed to be 30％.The nattokinase activities in 7 L and 200 L fermentation tank respectively reached 6 717 IU/mL and 4 236 IU/mL.关键词
豆粕粉/枯草芽孢杆菌/纳豆激酶/发酵Key words
soybean cake powder/Bacillus subtilis/nattokinase/fermentation引用本文复制引用
董艳山,高丽,何加亨,胡彪群,范青云,王业富..以豆粕粉为氮源的枯草芽孢杆菌液态发酵生产纳豆激酶[J].食品与发酵工业,2017,43(2):109-114,6.基金项目
中国博士后科学(2016M592375) （2016M592375）
湖北省卫计委青年人才项目(WJ2017Q002) （WJ2017Q002）
