CAJ | 학술논문

以从日本纳豆中分离出的1株枯草芽孢杆菌纳豆亚种(Bacillus subtlis natto,简称纳豆菌)NT-6为出发菌株,通过盐酸羟胺和紫外线复合诱变处理,采用利福平抗性平板筛选和发酵筛选相结合的方法,获得了1株突变株NT207,其产酶能力比诱变前提高了68%,在未经优化的液态发酵条件下,纳豆激酶的酶活力达到了648.72IU/mL.
이종일본납두중분리출적1주고초아포간균납두아충(Bacillus subtlis natto,간칭납두균)NT-6위출발균주,통과염산간알화자외선복합유변처리,채용리복평항성평판사선화발효사선상결합적방법,획득료1주돌변주NT207,기산매능력비유변전제고료68%,재미경우화적액태발효조건하,납두격매적매활력체도료648.72IU/mL.
Bacillus subtilis natto NT-6 strain was isolated from a kind of Japanese functional food. In order to en-hance the nattokinase-producing ability of NT-6, the compound mutation of hydroxylamine hydrochloride and UV radi-ation was performed. After the compound mutation, the mutant strain NT207 was obtained by the screening of anti-ri-fampin plate and then liquid fermentation. NT207's ability of producing nattokinase was more remarkable than the strain NT-6 by 68%. The activity of nattokinase produced by the strain NT207 in the condition of the liquid fermenta-tion medium that hasn't been optimized can reach to 648.72 IU/mL.