Study On Liquid Fermentation Technology Of Nattokinase

Nattokinase is a kind of protease, has effect on thrombolytic. Nattokinase is product by Bacillus subtilis natto fermentation bean. The researches in our country study on selected pure culture, optimized ferment situation control, Nattokinase purification and characteristic about enzyme activity, all these aspects have good results. But Nattokinase production is not high. The effects of liquid fermentation on Nattokinase activity produced by Bacillus natto No.ZN-200815 strain were studied.The study used ultraviolet rays selected pure culture, improve fermentation process to raised the produce, to get high enzyme activity, and checked on temperature air flow agitator shaft speed, enzyme activity 1926~2417U/mL in 100L and 500L fermentor,enzyme activity on average 2242 U/mL, 2238.7U/mL, in 500L fermentor has raised 18.7%,excretion has raised 15.2%.The study carried on research Nattokinase separate and purification, the enzyme purification is 92.9%, get the way about the Nattokinase separate and purification. And study on stability about the Nattokinase, included temperature, pH, ionic and EDTA。...