纳豆芽孢杆菌的研究进展

Research Progress of Bacillus natto

纳豆芽孢杆菌是从纳豆发酵食品中分离出的一种益生菌,由于其耐热性、酸碱稳定性较强,故能够抵抗胆汁的胁迫,到达肠道可抑制甚至杀灭肠道有害细菌。纳豆芽孢杆菌可分泌脂肪酸、多种维生素、多肽类等易被消化吸收的营养物质,其营养价值较高,更主要的是其能够协助动物机体产生杆菌肽等抗菌剂,还可分泌纳豆激酶,而纳豆激酶具有高强溶栓功效,给心脑血管疾病的治疗带来巨大帮助。随着人们生活水平的不断提高,纳豆芽孢杆菌所具有的特性越来越多地在人们的生产生活中发挥着重要作用。鉴于此,本研究从纳豆芽孢杆菌的基本概况、功能、实际应用、发酵工艺的研究进展进行综述。

Bacillus natto is a kind of probiotic isolated from natto fermented food.Due to its strong heat resistance and acid-base stability,Bacillus natto can resist bile stress,inhibit and even kill intestinal harmful bacteria.Bacillus natto can secrete fatty acids,vitamins,polypeptides and other nutrients that are easy to digest and absorb.It has high nutritional value.What’s more,it can help animals produce antibacterial agents such as bacitracin,and secrete nattokinase.Nattokinase has a high thrombolytic effect,which brings great help to the treatment of cardiovascular and cerebrovascular diseases.With the continuous improvement of people’s living standards,the characteristics of Bacillus natto play an important role in people’s productions and life.In view of this,this paper reviews the basic situations,functions,practical applications and fermentation technologies of Bacillus natto.