Study On The Rapeseed Meal Solid Fermentation Conditions Of Nattokinase-producing And Kinetics

The purpose of this study was use single factor study. Plaekett-Burman method, steep hills test and responses surface(Box-Behnken design)method were adopted to optimize the fermentation culture medUm and conditions for the production of Natto-kinase with the Rapeseed meal as the substrate, And test the fermentation process indicators, seeks to find its relevance and to establishe the kinetic models. Make use of the best fermentation programmes and kinetic models, using shallow pan fermentation production, rapeseed meal solid fermentation of natto kinase, provide the basis for industrial production.1. Response surface methodology was used to optimize the fermentation culture medUm for the production of Natto-kinase with the Rapeseed meal and wheat bran as the substrate. Combine with the single factor test, the mathematical regression model was established by selecting the response value (yield of Natto-kinase) and independent variables (available inorganic salt, carbon sources and nitrogen sources) through Box-Benhnken center combined method for the testing design of three-factor and three-level and doing response surface analysis. According to analysis, regression equation fitting is good and the optimal fermentation conditions was best for Predicted results indicated after the fermentation of2days with the ratio of rapeseed meal to wheat bran was7:3,0.40%of urea as nitrogen sources,0.55%of glucose as carbon sources,0.35%of CaCl2as inorganic salt and initial pH7.0.2. In this work, response surface methodology (RSM) was used to optimize the conditions of fermentation baed on Plackett-Burman design and Box-Behnken design for the production of Natto-kinase by Bacillus natto using solid-state fermentation (SSF). initial solid-to-liduid ratio,fermentation temperature and time were found to have significant effects on Natto-kinase production by the Plackett-Burman design. The conditions of the three compositions above were selected for further optimization using a Box-Behnken design. The results showed that the final condition of medUm optimized with RSM was1.0:0.9initial solid-to-liduid ratio,36.1℃fermentation of,92.81h by employing rapeseed meal as the solid substrate. 3. Solid state fermentation for natto kinase production by Bacillus natto U49was carried out. Regular testing of the fermentation process control parameters(the activity of natto kinase、total bacter spores、 Bacillus、amino acid nitrogen、reducing sugar). The Logistic models and Leudeking-Piret models will be used to develop kinetic models of total bacter spores growth and natto kinase production on the experimental results.4. Make use of the best available conditions, shallow tray fermentation production will be used, with different initial solid-to-liduid ratio and substrate thickness to solid fermentation of rapeseed meal, measure the activity of natto kinases total bacterUm spores Bacillus amino acid nitrogen reducing sugar. Applid the results of dynmamics to provide the basis for industrial production.