| 纳豆菌抗菌作用的研究现状与展望 |
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| 引用本文： | 纪宁,孔繁东,祖国仁,季瑛,黄朝明. 纳豆菌抗菌作用的研究现状与展望[J]. 食品研究与开发, 2006, 27(1): 138-141 |
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| 作者姓名： | 纪宁 孔繁东 祖国仁 季瑛 黄朝明 |
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| 作者单位： | 大连轻工业学院生物与食品工程学院,大连,116034 |
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| 摘 要： | 纳豆菌液体发酵产生的代谢产物具有抑制许多致病菌的作用，有望被开发成新型的食品防腐剂，其无毒无副作用，而且具有很多时人体有益的作用。概述了纳豆菌抗菌作用的研究现状与展望。
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| 关 键 词： | 纳豆菌 液体发酵 抗菌作用 |
| 收稿时间： | 2005-07-15 |
| 修稿时间： | 2005-07-15 |
THE PRESENT SITUATION AND DEVELOPMENTAL TENDENCY OF ANTIMICROBIAL FUNCTIONS OF BACILLUS NATTO |
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| JI Ning,KONG Fan-dong,ZU Guo-ren,JI Ying,HUANG Zhao-ming. THE PRESENT SITUATION AND DEVELOPMENTAL TENDENCY OF ANTIMICROBIAL FUNCTIONS OF BACILLUS NATTO[J]. Food Research and Developent, 2006, 27(1): 138-141 |
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| Authors: | JI Ning KONG Fan-dong ZU Guo-ren JI Ying HUANG Zhao-ming |
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| Abstract: | On the condition of liquid fermentation by Bacillus natto,it can produce some antimicrobial substances, which can inhibit many kinds of pathogenetic bacteria , and it is likely to be exploited to a new food preservative,which is benefical to people.It is dwelled on the present situation and developmental of tendency of antimicrobial functions of Bacillus natto in this paper. |
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| Keywords: | Bacillus natto liquid fermentation antimicrobial functions |
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