利用水解圈菌落直径比值(C/H)、菌株生长曲线、发酵纳豆激酶酶活和挥发性盐基氮含量,筛选出两株较优纳豆菌;再以纳豆激酶酶活和挥发性盐基氮含量为指标,对双菌株发酵纳豆工艺条件进行优化.结果表明,双菌株发酵制备纳豆最优工艺条件为菌种比例(mN5:mN3)4:1,接种量9％,发酵时间25 h,发酵温度35℃.此条件下制备的纳豆激酶酶活可达481.84 U/g,与单菌发酵相比提高了36.8％,挥发性盐基氮含量为205.21 m g/100 g,与单菌发酵最高值相比降低了42.3％.
摘要(英文)：
In order to optimize the processing technology of natto,improve the flavor of the product,and to explore the effect of double-bacteria mixed fermentation on the quality of natto,two better strains were screened through the ratio of the diameter of the hydrolytic colonies(C/H),growth curve of the strains,nattokinase activity and volatile base nitrogen content.The singlefactor and orthogonal experiments were used to optimize the process conditions of the two-bacteria fermentation of natto,with nattokinase activity and volatile base nitrogen conte...
