| 豆豉纤溶酶生产菌发酵液营养和活性成分分析 |
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| 引用本文： | 王卫东,孙月娥.豆豉纤溶酶生产菌发酵液营养和活性成分分析[J].现代食品科技,2006,22(2):58-60. |
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| 作者姓名： | 王卫东 孙月娥 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214036;江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 本文对豆豉纤溶酶生产菌发酵液中的部分营养与活性成分进行了研究,并进行了功能实验,证明含有豆豉纤溶酶的食品具有一定的保健功能.此实验为利用豆豉开发新型溶栓药物及保健食品提供了参考依据.
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| 关 键 词： | 豆豉纤溶酶 发酵液 营养与活性成分 |
| 文章编号： | 1007-2764(2006)02-0058-018 |
| 修稿时间： | 2005年10月11 |
Analysis of Nutrients and Bioactive Substance in the Fermented Liquid of Fibrinolytic Enzyme-producing Strain from Douchi |
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| Wang Wei-dong,Sun Yue-e.Analysis of Nutrients and Bioactive Substance in the Fermented Liquid of Fibrinolytic Enzyme-producing Strain from Douchi[J].Modern Food Science & Technology,2006,22(2):58-60. |
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| Authors: | Wang Wei-dong Sun Yue-e |
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| Abstract: | A part of nutrients and bioactive substance in the fermented liquid of fibrinolytic enzyme-producing strain from douchi were studied. The functional experiment indicated the food containing douchi fibrinolytic enzyme had certain function. The result provided experimental evidence for developing ermented soybean to produce new type of fibrinolytic medicine and health food. |
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| Keywords: | Douchi Fermentation liquid Ingredient |
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