纳豆中纳豆枯草杆菌的筛选和纳豆激酶的分离过程研究Screening of Bacillus subtilis natto from Traditional Japanese Food Natto and Separation of Nattokinase
黄俊,梅乐和,胡升,盛清,许静,吴晖,姚善泾
摘要(Abstract)：
采用酪蛋白平板初筛-摇瓶复筛的筛选策略,从日本传统食品纳豆中筛选获得了一株高产纳豆激酶的纳豆枯草菌菌株,与国内公开报道的不同菌株相比,有更好的产酶能力。菌株经过液体发酵后获得含酶发酵液,采用硫酸铵盐析及SephadexG-75凝胶层析、SepharoseCMFastFlow离子交换层析对纳豆激酶进行了分离纯化,两步层析的纯化倍数和酶活回收率分别达到4.75、74.3%和1.32、77%,获得了纯度很高的纳豆激酶。
关键词(KeyWords)： 纳豆;纳豆激酶;纳豆枯草杆菌;分离纯化
基金项目(Foundation): 国家自然科学基金(20176050);; 浙江省科技项目;; 教育部回国人员基金;; 浙江省回国人员基金
作者(Author): 黄俊,梅乐和,胡升,盛清,许静,吴晖,姚善泾
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