The fermentation process was optimized to produce nattokinase by Bacillus natto TN-02 in 10 L fermentor. The effects of culture temperature and feeding of major carbon and nitrogen sources on nattokinase production were investigated. A recombinant strain TN-021 in which aprN was disrupted. The results showed that periodic control of temperature and feeding of glycerol and tryptone could elevate the yield of nattokinase to a maximum of 13 978.3 U/mL, which was 1.8 times of that in shake flask fermentation.No fibrinolytic enzyme activity was detected in shake flask fermentation products of strain TN-021, which indicated that nattokinase was the only fibrinolytic enzyme produced by B. natto TN-02. In summary, this research provided a base for high-level scale-up fermentation of nattokinase, as well as for nattokinase quality control.
GE Yun
,
TANG Bin
,
LI Song
. Optimization of nattokinase fermentation by Bacillus natto and its fibrinolytic activity[J]. Food and Fermentation Industries, 2019
, 45(16)
: 176
-180
.
DOI: 10.13995/j.cnki.11-1802/ts.020703
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