| 纳豆芽孢杆菌的开发与利用 |
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| 引用本文： | 王旭冰,娄永江.纳豆芽孢杆菌的开发与利用[J].中国调味品,2010,35(4). |
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| 作者姓名： | 王旭冰 娄永江 |
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| 作者单位： | 宁波大学,生命科学与生物工程学院,浙江,宁波,315211 |
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| 摘 要： | 介绍了纳豆芽孢杆菌的起源和特点,重点阐述了纳豆及纳豆芽孢杆菌的生理功效及其在食品加工、微生态制剂和纳豆激酶、抗菌素等方面的应用现状,并对今后的发展趋势进行了展望。
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| 关 键 词： | 纳豆芽孢杆菌 纳豆激酶 生理功效 天然防腐剂 应用 |
Development and application advances of Bacillus natto |
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| WANG Xu-bing,LOU Yong-jiang.Development and application advances of Bacillus natto[J].China Condiment,2010,35(4). |
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| Authors: | WANG Xu-bing LOU Yong-jiang |
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| Affiliation: | WANG Xu-bing,LOU Yong-jiang(Faculty of Life Science , Biotechnology,Ningbo University,Ningbo 315211,China) |
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| Abstract: | In this paper,the origin and characteristics of Bacillus natto were introduced.The physiological efficacy of Bacillus natto and natto,its application in the area of food processing,microecologics and nattokinase,bacteriophage were mainly formulated.Meanwhile,the development trends were prospected. |
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| Keywords: | Bacillus natto Nattokinase physiological function natural preservatives application |
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