摘要
20世纪中期,日本学者从传统食物纳豆中分离出了纳豆芽孢杆菌。纳豆芽孢杆菌是一种众所周知的益生菌,在生物制药、农业、畜牧业等领域均有广泛应用。通过综述纳豆芽孢杆菌最适发酵条件及其发酵产物功能研究进展,为纳豆激酶大规模生产提供技术参考。
In the middle of the 20 th century, Japanese scholars successfully isolate Bacillus natto from traditional food of natto, which is a popular probiotics. Its probiotic function has been widely used in the field of biological medicine,agriculture, animal husbandry and so on. This review introduce the optimum fermentation conditions and the function of fermentation products of Bacillus natto.
出处
《农产品加工》
2016年第6期59-61,共3页
Farm Products Processing
关键词
纳豆芽孢杆菌
最适发酵条件
综述
Bacillus natto
the optimum fermentation conditions
review
