摘要
从日本食品纳豆样品中,分离得到11株具有纤溶酶活性的产酶菌株,对其中酶活力最高一菌株N 06进行菌落形态、菌体形态及生理生化特性鉴定,鉴定为芽孢杆菌属枯草芽孢杆菌。并对该菌株进行液体发酵研究,优化了N 06菌株的最佳液体发酵培养基的碳源、氮源以及碳氮比的组成,即葡萄糖1.5%,蛋白胨1.5%,碳氮比1∶1。
Eleven strains with fibrinolytic activity are screened from Japanase natto. The strain N-06 with the highest activity is identified as Bacillus subtilis according to morphological, physiological and biochemical characters. Experiment reveals that the optimal ratios in liquid fermentation are as follows: carbon source glucose, 1.5%; nitrogen source peptone, 1.5%; C∶N=1∶1.
出处
《大连轻工业学院学报》
2005年第1期12-14,共3页
Journal of Dalian Institute of Light Industry
