| 纳豆菌生产微量生理活性物质的研究 |
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| 引用本文： | 翟金霞,陈野.纳豆菌生产微量生理活性物质的研究[J].食品科学,2005,26(Z1):220-222. |
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| 作者姓名： | 翟金霞 陈野 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 高桥和宫城纳豆菌接种于大豆豆渣或大豆煮汁粉培地都能增殖。固体培养时,只有宫城菌在20%豆渣培地能生产出2,6-吡啶二羧酸。液体培养时,0.5%大豆煮汁粉培地比2%大豆煮汁粉培地生产了多量的2,6-吡啶二羧酸;同样的液体培养条件,高桥菌比宫城菌能生产出更多的维生素K2(MK-7)。
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| 关 键 词： | 高桥纳豆菌 宫城纳豆菌 固体培养 液体培养 2 6-吡啶二羧酸 维生素K2 |
| 文章编号： | 1002-6630(2005)增刊-0220-03 |
| 修稿时间： | 2005年7月15日 |
Studies on the Trace Physiological Substances produced by Bacillus subtilis var. natto |
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| ZHAI Jin-xia,CHEN Ye.Studies on the Trace Physiological Substances produced by Bacillus subtilis var. natto[J].Food Science,2005,26(Z1):220-222. |
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| Authors: | ZHAI Jin-xia CHEN Ye |
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| Abstract: | The both of Bacillus natto, TAKAHASHI and MIYAGI can be fermented in soybean residue and soybean powderboiled medium. When solid fermentation, only MIYAGI Bacillus natto produced dipicolinic acid (DAP).The both of Bacillusnatto produced DAP in liquid fermentation, but in 0.5% boiled soybean powder medium was more comparing with 2% boiledsoybean powder culture medium. At the same liquid fermentation condition, TAKAHASHI Bacillus natto produced moreVitamin K2 (MK-7) than MIYAGI Bacillus natto. |
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| Keywords: | TAKAHASHI Bacillus natto MIYAGI Bacillus natto solid fermentation liquid fermentation dipicolinicacid (DAP) vitamin K2 |
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