摘要
纳豆激酶是从日本传统食品纳豆中提取出来的一种具有溶血栓功能的酶．笔者从市售纳豆中分离出一株能产纳豆激酶的菌株，并对之进行液体培养，发现在ｐＨ７．０，接种量为２％，种龄２４ｈ，装液量１０ｍＬ／１００ｍＬ，碳源为木糖，浓度为２％，氮源为大豆蛋白胨，浓度为３％的条件下，接种后第四天为产酶高峰期，最高产酶量可达到７８７．１尿激酶单位／ｍＬ发酵液．
Nattokinase(NK), which is extracted from the Japanese food natto, is found to be a strong fibrinolytic enzyme. We isolated the strain of bacteria from natto and found the best conditions for NK production in liquid fermentation: pH is 7.0, carbon source is xylose of 2%, nitrogen source is soya peptone of 3%, 2% of inoculum of 24h, and the volume of fermentation medium is 10mL/100mL. In these conditions the strain's enzyme activity is 787.1 urokinase units of each milliliter broth.
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
1999年第5期127-131,共5页
Journal of South China University of Technology(Natural Science Edition)
关键词
纳豆激酶
液体发酵
药理
激酶
nattokinase
liquid fermentation
optimum condition
