Optimization Of High-Activity Natto Kinase During Natto Fermentation Process

Natto,a functional food,has a very high nutritional value and contains many kinds of nutrients,Obviously,it has a variety of physiological functions.Natto contains the natto kinase,which is responsible for the dissolution of thrombolysis.Natto kinase is an alkaline serb protease produced by na-bacillus.Therefore,it is important to optimize the production process of high-activity natto kinase.In this thesis,the bacillus subtilis with high-activity natto kinase was isolated,and the best conditions to produce natto kinase during fermentation process was obtain.The main results were listed as the following:1.A bacillus bacillus was obtained from a plant that produces highly active natanine kinases;2.A simple test method for the activity of natto kinase was established: Established the natto kinase activity of TAME method,test method in the water bath temperature of 37 ?,water bath time for 30 min and experimental testing works best when the phosphate buffer;3.The production process conditions of natto were determined: Through optimize the natto production technology,improve the production of natto kinase in natto,so as to realize the functional of natto,change soybean soaking time,the thickness of the soy,cooking time,inoculation quantity,fermentation time,fermentation time,fermentation temperature,fermentation cultivation for conditions of the pH value of the soaking water.The process of determining the optimal natto kinase activity is the time of soaking for soybean: Beans soaking time is 8 hours,the thickness of the soybean is 2 cm,soya bean cooking time for 25 minutes,fermentation strains inoculation quantity was 10%,the fermentation time of 48 hours,after fermentation ripe time for 24 hours,the fermentation temperature is 39 ?,soaking water pH is 7.0,significantly more than market natto in enzyme activity of natto kinase.This thesis finally won the highly active bacillus subtilis natto kinase,determines the optimum process conditions of natto,greatly improved the activity of natto kinase,natto kinase enzymes than commercially available natto live beyond nearly doubled(1870.56U/mL).