Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Study on the liquid fermentation of Selem’Nattokinase[J]. Science and Technology of Food Industry, 2013, (08): 219-222. DOI: 10.13386/j.issn1002-0306.2013.08.031
Citation: Study on the liquid fermentation of Selem’Nattokinase[J]. Science and Technology of Food Industry, 2013, (08): 219-222. DOI: 10.13386/j.issn1002-0306.2013.08.031
shu

Study on the liquid fermentation of Selem’Nattokinase

    Abstract
  • This study realized the biological transformation form inorganic selenium into organic selenium by liquid fermentation of the Bacillus natto, and obtained Selem’Nattokinase. Optimal fermentation conditions were 2.5% soy peptone, 2% glucose, 10-6 mol/L Na2SeO3, 0.05% MgSO4, 0.02% CaCl2, 0.2% /0.1% K2 HPO4/KH2PO4, pH7.0, fermentation temperature 37℃ , inoculum size 2% , fermentation time 60h. Under these conditions, the activity of the Selem’Nattokinase reached 196.81U/mL (Folin-phenol method) , and the selenium content of its SDS-PAGE protein band was 0.060μg/g.
    • FullText(HTML)
  • loading
    • References (15)
    • Relative Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return