Study on the fermentation conditions for producing nattokinase and its improvement conditions of thermal stability
碩士 === 南台科技大學 === 生物科技系 === 93 === Bacillus subtilis natto was isolated from commercial natto. The effects of carbon sources, nitrogen sources, inoculum size and cultivation temperature were investigated producing for nattokinase from Bacillus subtilis natto. The major composition and fermentation c...
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ndltd-TW-093STUT01110072016-11-22T04:12:13Z http://ndltd.ncl.edu.tw/handle/35914608940449575877 Study on the fermentation conditions for producing nattokinase and its improvement conditions of thermal stability 影響納豆激酶生產之液態發酵及熱穩定性之條件探討 Chu-Cheng Chiu 邱繼正 碩士 南台科技大學 生物科技系 93 Bacillus subtilis natto was isolated from commercial natto. The effects of carbon sources, nitrogen sources, inoculum size and cultivation temperature were investigated producing for nattokinase from Bacillus subtilis natto. The major composition and fermentation condition were soluble starch 3%, yeast extract 1%, inoculum size 3% and the cultivation temperature 31℃. Effect of additives on the thermal stability of nattokinase during heat treatment were studies. Trehalose, saccharose, lactose and gelatin were effective, whereas surfactant and polyethylene glycol (PEG) were ineffective. The metal ions K+, Na+ and Ca+ could effectively increase the thermal stability of nattokinase. Chun-Sheng Chang 張春生 2005 學位論文 ; thesis 77 zh-TW |
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碩士 === 南台科技大學 === 生物科技系 === 93 === Bacillus subtilis natto was isolated from commercial natto. The effects of carbon sources, nitrogen sources, inoculum size and cultivation temperature were investigated producing for nattokinase from Bacillus subtilis natto. The major composition and fermentation condition were soluble starch 3%, yeast extract 1%, inoculum size 3% and the cultivation temperature 31℃.
Effect of additives on the thermal stability of nattokinase during heat treatment were studies. Trehalose, saccharose, lactose and gelatin were effective, whereas surfactant and polyethylene glycol (PEG) were ineffective. The metal ions K+, Na+ and Ca+ could effectively increase the thermal stability of nattokinase.
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author2 |
Chun-Sheng Chang |
author_facet |
Chun-Sheng Chang Chu-Cheng Chiu 邱繼正 |
author |
Chu-Cheng Chiu 邱繼正 |
spellingShingle |
Chu-Cheng Chiu 邱繼正 Study on the fermentation conditions for producing nattokinase and its improvement conditions of thermal stability |
author_sort |
Chu-Cheng Chiu |
title |
Study on the fermentation conditions for producing nattokinase and its improvement conditions of thermal stability |
title_short |
Study on the fermentation conditions for producing nattokinase and its improvement conditions of thermal stability |
title_full |
Study on the fermentation conditions for producing nattokinase and its improvement conditions of thermal stability |
title_fullStr |
Study on the fermentation conditions for producing nattokinase and its improvement conditions of thermal stability |
title_full_unstemmed |
Study on the fermentation conditions for producing nattokinase and its improvement conditions of thermal stability |
title_sort |
study on the fermentation conditions for producing nattokinase and its improvement conditions of thermal stability |
publishDate |
2005 |
url |
http://ndltd.ncl.edu.tw/handle/35914608940449575877 |
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