食品科学 ›› 2002, Vol. 23 ›› Issue (10): 109-112.
• 营养卫生 • 上一篇 下一篇
钟青萍, 谢俊杰, 余世望
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ZHONG Qing-Ping, XIE Jun-Jie, YU Shi-Wang
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摘要: 本研究从日本纳豆中分离获得抗菌活性高的纳豆菌,对其进行了菌种鉴定;考察了其对常见的食品污染菌(细菌、酵母菌和霉菌)的拮抗作用,并与常见的食品防腐剂的抗菌作用进行了比较,而且,考察了纳豆菌抗菌作用的遗传稳定性。
关键词: 纳豆菌, 分离, 鉴定, 抗菌活性
Abstract: One strain of Bacillus natto with high antimicrobial activity was isolated from Natto. The antimicrobial effects on some bacteria, yeasts and moulds were investigated, and were also compared with some food preservatives. Besides, the antimicrobial effect was proved to be hereditaril stable.
Key words: Bacillus natto, Isolation, Identification , Antimicrobial activity
钟青萍, 谢俊杰, 余世望. 纳豆菌的分离鉴定及其抗菌活性[J]. 食品科学, 2002, 23(10): 109-112.
ZHONG Qing-Ping, XIE Jun-Jie, YU Shi-Wang. Isolation,Identification and Antimicrobial Activity Assay of Bacillus Natto[J]. FOOD SCIENCE, 2002, 23(10): 109-112.
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