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| 利用纳豆菌种发酵奶液的研究 | |
| 引用本文： | 黎婉园,陈中,夏枫耿,林伟锋. 利用纳豆菌种发酵奶液的研究[J]. 中国食品添加剂, 2011, 0(1) |
| 作者姓名： | 黎婉园 陈中 夏枫耿 林伟锋 |
| 作者单位： | 1. 华南理工大学轻工与食品学院;广州市微生物所 2. 华南理工大学轻工与食品学院 3. 广州市微生物所 |
| 摘 要： | 纳豆激酶具有溶解血栓的作用,纳豆激酶是由纳豆菌发酵大豆产生,纳豆有比较特殊的味道,利用纳豆芽孢杆菌进行奶液发酵,能够获得较高的纳豆激酶活力,而且没有特殊的气味,本文针对不同发酵时间对利用纳豆菌发酵奶液在色泽、口感、pH、芽孢杆菌数、纳豆激酶酶活力进行测定,结果表明利用纳豆菌对奶液进行发酵,成熟只需16h,就能得到较高的纳豆激酶酶活力,并能在4℃冰箱中保存5天,酶活的减少率低于10%。 |
| 关 键 词： | 纳豆芽孢杆菌 纳豆激酶 发酵奶液 酶活力 |
Research on fermented milk with Bacillus natto |
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| LI Wan-yuan,CHEN Zhong,XIA Feng-geng,LIN Wei-feng. Research on fermented milk with Bacillus natto[J]. China Food Additives, 2011, 0(1) | |
| Authors: | LI Wan-yuan CHEN Zhong XIA Feng-geng LIN Wei-feng |
| Affiliation: | LI Wan-yuan1,2,CHEN Zhong1,XIA Feng-geng2,LIN Wei-feng1(1.Food College,South China University of Technology,2.Guangzhou Microbiology Institute) |
| Abstract: | Nattokinase is a kind of plasmin which has effect on thrombolytic.Nattokinase is produced by Bacillus subtilis natto with a special flavor.This research is focused on using Bacillus natto to produce fermented milk and achieve higher enzyme activities.The effects to the color,luster,taste,pH,bacterium amount of Bacillus natto,enzyme activity of nattoinase on the fermented milk were discussed.Results showed that it only took 16h to finish the fermentation by Bacillus natto with higher nattokinase enzyme activ... |
| Keywords: | bacillus natto nattoinase fermentation milk enzyme activity of nattoinase |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |