摘要
纳豆激酶（Ｎａｔｔｏｋｉｎａｓｅ）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．从市售纳豆中分离出一株能产ＮＫ的菌株，经鉴定为枯草芽孢杆菌Ｂａｃｉｌｌｕｓｓｕｂｔｉｌｉｓ，其液体培养生长曲线呈Ｓ形，６～４８ ｈ 为指数生长期，４８～９６ ｈ 为稳定生长期；产酶高峰期为稳定生长前期；大豆渣、豆浆、大豆蛋白胨及胰蛋白胨４ 种氮源中以大豆蛋白胨的产酶量最高，最高产酶量为６１０．７ 尿激酶单位／ｍ Ｌ 发酵液．
Nattokinase, which is extracted from the Japanese food natto,is found to be a strong fibrinolytic enzyme. The strain of bacteria which is isolated from natto proves to be Bacillus subtilis. Its exponential phase in liquid fermentation is 6～48 h after inoculation and the highest NK production is at the initial stage of the stationary phase. Among smashed bean,bean curd milk, soya peptone and tryptone, soya peptone is the best nitrogen source. The highest production of NK is 610.7 urokinase units each millilitre broth.
出处
《中南林学院学报》
CAS
CSCD
1999年第4期50-52,共3页
Journal of Central South Forestry University
基金
广东省自然科研基金
关键词
纳豆激酶
枯草杆菌
菌种分离
菌种鉴定
菌种培养
nattokinase, Bacillus subtilis, culture preservation, identification of strain, culture of strain
