| 纳豆菌的抗菌作用及其培养基的优化 |
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| 引用本文： | 钟青萍,佘世望,梁胜媛. 纳豆菌的抗菌作用及其培养基的优化[J]. 食品工业科技, 2001, 0(5): 20-22 |
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| 作者姓名： | 钟青萍 佘世望 梁胜媛 |
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| 作者单位： | 江西中德联合研究院 |
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| 摘 要： | 考察了纳豆菌对常见的污染食品的微生物的拮抗作用,并探讨了培养基的组成对纳豆菌抗菌作用及其生长的影响.结果表明,纳豆菌具广谱抗菌作用,对细菌、酵母菌和霉菌皆有一定的拮抗作用.其适宜的培养基组成为2%葡萄糖、0.5%蛋白陈及少量金属盐和氨基酸.
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| 关 键 词： | 纳豆菌 抗菌作用 培养基 |
Study on antimicrobial effect of bacillus natto and optimization of the medium |
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| Zhong Qingping et al.. Study on antimicrobial effect of bacillus natto and optimization of the medium[J]. Science and Technology of Food Industry, 2001, 0(5): 20-22 |
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| Authors: | Zhong Qingping et al. |
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| Affiliation: | Zhong Qingping et al. |
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| Abstract: | In this paper, the antimicrobial effects of Bacillus natto were studied, and the effects of medium composition were investigated. The results showed that Bacillus natto could inhibit not only some kinds of gram positive and gram negative bacteria, but also some kinds of yeasts and moulds. The suitable medium contained 2% glucose, 0 5% peptone , a few mineral substances and amino acids. |
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| Keywords: | Bacillus natto antimicrobial effects medium |
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