纳豆菌在辣木叶浆液中发酵条件的优化

he protein content of Moringa oleifera leaves is as high as 27.8%, and it is rich in minerals, vitamins and has a amount of functional plant compounds. However, the presence of polyphenols in the leaf affect the digestion and absorption of protein and are not conducive to play its biological activity. This study chose a high - yield protease of Bacillus subtilis natto to ferment Moringa oleifera leaves matrix，through the pretreatment of Moringa oleifera leaves matrix, optimization of fermentation process, and ultimately to determine the optimum conditions of Moringa oleifera leaves matrix. The results showed that the ratio of Moringa oleifera leaves powder to water was 1:25 (w/v), leached at 50℃ for 2.5 h, the pH of the matrix was adjusted to 7.0, and the addPreparation of Moringa oleifera leaves matrix and optimization of fermentation conditionsition of 3% maltose could satisfy the demand of Bacillus subtilis natto fermentation. According to the volume of 50 mL/250 mL, cultured at 37℃, 220 r/min for 72 h, the viable cell count of the fermentation broth is 12.29（log10CFU/mL）, protease activity of 43000 U/g, protein dissolution rate was 78.2%.