安徽农业科学2017，Vol.45Issue(35)：70-74,5.
花生蛋白纳豆菌发酵工艺条件的研究
Study on Fermentation Conditions of Peanut Protein of Bacillus natto
摘要
Abstract
[Objective] The optimum fermentation conditions of peanut protein of Bacillus natto were studied with peanut meal as the main raw material for the fermentation of Bacillus natto. [ Method] We chose the proper process flow and selected the nattokinase activity and the viable count of Bacillus natto as the fermentation parameters to obtain the optimum conditions of fermentation of peanut protein of Bacillus natto,through the analysis of the single factor experiments and orthogonal experiment. [Result] The optimum fermentation conditions of peanut protein of Bacil-lus natto were as followed:the inoculum amount was 4%;the fermentation time was 48 h;the fermentation temperature was 37℃;the seed age was 18 h;and the initial pH was 7. 0. Under the above fermentation conditions,higher activity of nattokinase (271. 57 U/mL) and more live bac-teria number of Bacillus natto (36 × 105 cfu/mL) could be obtained. [Conclusion] The results provide reference for research and development of peanut meal.关键词
花生粕/纳豆菌/发酵/纳豆激酶Key words
Peanut meal/Bacillus natto/Fermentation/Nattokinase分类
农业科技引用本文复制引用
用慧敏,唐君钰,丁靖苇,邹於岑,曹晖..花生蛋白纳豆菌发酵工艺条件的研究[J].安徽农业科学,2017,45(35):70-74,5.基金项目
江苏省高等学校大学生创新创业训练计划项目(201611117058Y). （201611117058Y）
