为开发具有特定生理活性的新型纳豆保健品，从发酵豆制品中分离筛选得到一株纳豆激酶高产菌株。利用该菌株以及市售的3种纳豆中的纳豆菌进行纳豆发酵，比较了4株纳豆菌发酵纳豆的特性，并对纳豆激酶活性进行分析。结果表明5号菌株发酵生产纳豆周期短，颜色金黄，具有酱香味，拉丝长度最佳。同时，对产纳豆激酶的最佳发酵时间进行研究，结果表明发酵至17 h纳豆激酶活性达到最大值。%To develop new kinds of natto health care products with specific physiological activity, a nattokinase high-yield strain was isolated and used for natto production. The characteristics and nattokinase activities of the isolated strain were compared with other 3 kinds of natto strains. Results showed that the natto products of munber 5 strain have golden color and soy sauce flavor, and have the best length of natto wire drawing. The result of fermentation time showed that nattokinase content reached the maximum value at 17 h.
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