纳豆激酶生产菌株分离筛选与热稳定性分析

摘要

With the Japanese natto strain as control, a natto strain, named BSNK-5, was isolated from Chinese black lobster sauce. The activity of BSNK-5 fermentation broth relative to urokinase activity is 509. 64 IU/mL, which increased 83. 87%compared to control strain. Production cycle of BSNK-5 fermented natto is shorter, and the natto is golden color with soy sauce flavor. Nattokinase synthesized by BSNK-5 has good thermal stability, which retained about 10% of the activity under 70℃ for 20 min. It is suggested that BSNK-5 has great market potential.%以日本纳豆菌为对照,从我国黑豆豆豉中筛选到一株纳豆激酶生产菌株BSNK-5,其发酵液相对于尿激酶的活性为509.64 IU/mL,比相同培养条件下对照菌株的酶活提高了83.87%；BSNK-5发酵生产纳豆周期短,颜色金黄,具有酱香味；该菌株合成的纳豆激酶具有较好的热稳定性,70℃处理20 min仍保留约10%的活性,具有极大的市场应用潜力。