Identification of BSNK-5 and Optimization of the Fermentation Conditions

Biotechnology Bulletin ›› 2013, Vol. 0 ›› Issue (2): 184-189.

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Identification of BSNK-5 and Optimization of the Fermentation Conditions

Li Shuying¹ Nie Ying¹ Du Huan¹ Zhao Zhonglin² Yuan Chao² Li Yan³ Song Xiaoyan⁴ Tang Xuanming¹

（1. Institute of Agro-products Processing Science and Technology，Chinese Academy of Agricultural Sciences，Beijing 100193 ；2. College of Sciences，Henan Agricultural University，Zhengzhou 450002 ；3. School of Food and Biological Engineering，Zhengzhou University of Light Industry，Zhengzhou 450002 ；4. College of Food Science and Technology，Henan Agricultural University，Zhengzhou 450002）

Received:2012-09-29 Revised:2013-02-27 Online:2013-02-26 Published:2013-02-27
Contact: 唐选明，男，副研究员，研究方向：食品科学；E-mail ：tangxuanming@caas.net.cn

Abstract

Abstract: Nattokinase production bacteria BSNK-5 was preliminarily identified. The effects of liquid fermentation on nattokinase activity produced by BSNK-5 were studied in order to improve production yield. BSNK-5 is a Bacillus subtilis. Different carbon sources, nitrogen sources, pH, inoculate size；temperature, and time were optimized. Two optimum culture conditions were obtained. The nattokinase activity was 1 160 U/mL under the optimum culture conditions, which was 283% times of the former culture conditions.

Key words: Bacillus natto, Nattokinase, Liquid fermentation

Li Shuying, Nie Ying, Du Huan, Zhao Zhonglin, Yuan Chao, Li Yan, Song Xiaoyan, Tang Xuanming. Identification of BSNK-5 and Optimization of the Fermentation Conditions[J]. Biotechnology Bulletin, 2013, 0(2): 184-189.

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Identification of BSNK-5 and Optimization of the Fermentation Conditions

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