纳豆激酶分离、纯化及其酶学性质分析

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1、曲阜师范大学2010级硕士论文2.3.9尿激酶标准曲线的制作.......................................................................................162.3结果与分析.....................................................................................................................162.3.1尿激酶标准曲线...........................

2、........................................................................162.3.2地衣芽胞杆菌生长曲线的绘制...........................................................................162.3.3不同碳源对产酶量的影响...................................................................................172.3.4蔗糖添加量对发酵产酶

3、量的影响........................................................................172.3.5NaCl添加量对发酵产酶量的影响......................................................................182.3.6接种量对发酵产酶量的影响...............................................................................182.3.7初始含水量对发酵产酶量

4、的影响.......................................................................192.3.8发酵温度对发酵产酶量的影响...........................................................................192.3.9发酵时间对发酵产酶量的影响...........................................................................202.3.10正交实验设计.......

5、..............................................................................................212.3.11最佳发酵条件下纳豆花生感官评价.................................................................212.4本章小结..............................................................................................

6、...........................21第三章地衣芽孢杆菌发酵液抑菌试验...............................................................233.1材料与仪器.....................................................................................................................23 3.1.1菌种：.......................................

7、............................................................................23 3.1.2培养基...................................................................................................................23 3.1.3实验仪器与设备....................................................................

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