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,而且具有很多对人体有益的作用。概述了纳豆菌抗菌作用的研究现状与展望。
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.
出处
《食品研究与开发》
CAS
北大核心
2006年第1期138-141,共4页
Food Research and Development
基金
辽宁省教育厅A类科技项目项目编号:2004D229
关键词
纳豆菌
液体发酵
抗菌作用
食品防腐剂
Bacillus natto
liquid fermentation
antimicrobial functions
