| 摘要: |
| 以实验室选育的纳豆菌—6号(Bacillus natto 6)为出发菌株 ，研究其固液两种发酵条件对纳豆激酶溶栓活力的影响。研究表明，纳豆菌适于固体发酵， 37 ℃下24 h，其活力可达1600 IU/g以上。 |
| 关键词: 纳豆激酶 纳豆菌 发酵 |
| DOI： |
| 分类号:Q555.7 |
| 基金项目: |
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| Optimization of Nattokinase Fermentation |
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| Abstract: |
| The effect of solid and liquid fermentation on thrombusly tic enzyme activity produced by Bacillus natto No. 6 strain was studied . The s train was adapted to solid fermentation and the enzyme activity reached 1600 IU/ g when cultured in 37 ℃ for 24 hr. |
| Key words: Nattokinase, Bacillus natto, fermentation |
