食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 30 - 38

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044386

精准发酵

高产纳豆激酶枯草芽孢杆菌菌株的选育、功能挖掘与应用研究

  • 刘红强 ,
  • 付晓芬 ,
  • 林格儿 ,
  • 安毅 ,
  • 唐腾飞 ,
  • 于学健 ,
  • 孙思佳 ,
  • 翟磊 ,
  • 孟庆民 ,
  • 姚粟
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  • 1(中国食品发酵工业研究院有限公司,中国工业微生物菌种保藏管理中心,北京,100015)
    2(北京燕京中发生物技术有限公司,北京,101300)
第一作者:硕士,工程师(姚粟正高级工程师为通信作者,E-mail:su.yao@china-cicc.org)

收稿日期: 2025-09-02

  修回日期: 2025-11-26

  网络出版日期: 2026-07-31

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Breeding, functional mining and application of high-yield nattokinase-producing strains of Bacillus subtilis

  • LIU Hongqiang ,
  • FU Xiaofen ,
  • LIN Geer ,
  • AN Yi ,
  • TANG Tengfei ,
  • YU Xuejian ,
  • SUN Sijia ,
  • ZHAI Lei ,
  • MENG Qingmin ,
  • YAO Su
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  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., China Center of Industrial Culture Collection, Beijing 100015, China)
    2(Beijing Yanjing Zhongfa Biologic Technology Co.Ltd., Beijing 101300, China)

Received date: 2025-09-02

  Revised date: 2025-11-26

  Online published: 2026-07-31

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摘要

高性能多功能菌株是纳豆产业创新的重要基础。该研究旨在筛选高产纳豆激酶的枯草芽孢杆菌,系统开展菌株功能解析与应用开发研究。基于对枯草芽孢杆菌的特异性筛选,获得1株高产纳豆激酶的优势菌株CGMCC 34222,其纳豆激酶活力达75 794 U/g,且感官评价优异,气味淡雅、拉丝性好。功能分析显示,该菌株对白假丝酵母抑制效果显著,抑菌圈直径约25 mm,具备开发新型生物抑菌剂的潜力。基因组特征分析表明,CGMCC 34222与已知纳豆相关菌株的单核苷酸多态性差异显著,编码纳豆激酶的丝氨酸蛋白酶基因存在特异性变异,推测是其高酶活力的遗传基础。进一步通过响应面法优化发酵条件,确定最佳工艺为接种量2.8%、温度47 ℃、发酵时间6.6 h,此条件下纳豆激酶活力达105 157 U/g,且感官得分最高。该研究选育的CGMCC 34222菌株为纳豆在功能性食品、生物医药及绿色农业等领域的产业化应用提供了关键支撑。

关键词： 枯草芽孢杆菌; 纳豆激酶; 菌株选育; 功能挖掘; 功能应用

本文引用格式

刘红强 , 付晓芬 , 林格儿 , 安毅 , 唐腾飞 , 于学健 , 孙思佳 , 翟磊 , 孟庆民 , 姚粟 . 高产纳豆激酶枯草芽孢杆菌菌株的选育、功能挖掘与应用研究[J]. 食品与发酵工业, 2026 , 52(13) : 30 -38 . DOI: 10.13995/j.cnki.11-1802/ts.044386

Abstract

High-performance multifunctional strains are critical for innovation in the natto industry.This study aimed to screen Bacillus subtilis strains with high nattokinase productivity and systematically conduct functional analysis and application development of the selected strains.Through specific screening of Bacillus subtilis, an outstanding strain CGMCC 34222 with high nattokinase yield was identified, and the nattokinase activity reached 75 794 U/g, accompanied by excellent sensory properties, including a subtle aroma and prominent stringiness.Functional analysis revealed that this strain exhibits significant inhibitory activity against Candida albicans, with an inhibition zone diameter of approximately 25 mm, thereby demonstrating its potential for developing novel biological antimicrobial agents.Genomic characterization indicated that the single nucleotide polymorphisms of strain CGMCC 34222 were significantly different from those of known natto-related strains.Notably, the serine protease gene encoding nattokinase contains specific variations, which are hypothesized to underlie its high enzymatic activity.Subsequent optimization of fermentation conditions via response surface methodology determined the optimal parameters:2.8% inoculation, 47 ℃, and 6.6 h fermentation time.Under these optimized conditions, the nattokinase activity reached 105 157 U/g, with the highest sensory score.The strain CGMCC 34222 in this study serves as a critical basis for the industrial application of natto in functional foods, biomedicine, and green agriculture.

Key words： Bacillus subtilis; nattokinase; strain breeding; function mining; functional application

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