Studies on Microecologic Stability of Bacillus natto

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (3): 133-136.

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Studies on Microecologic Stability of Bacillus natto

ZHONG Qing-Ping, WANG Fa-Xiang, ZHONG Shi-Qing, WU Wen-Yi

1.College of Food Science, South China Agricultural University, Guangzhou 510642, China;2. Electronics Department, College of Huizhou, Huizhou 516000, China

Online:2006-03-15 Published:2011-09-06

Abstract

Abstract: The microecological stability of the freeze-dried powder of Bacillus natto was investigated. The results showed thatthe powder could resist acid, alkali, pepsin, trypsin and gallbladder salt, to assure that enough Bacillus natto could successfullypass and survive in the intestines and play their role of microecological activity. Moreover, the powder shows excellent stabilitiesduring room temperature storage for 120 days after 80℃ heat treatment for 60 minutes, However, it shows less stable after-20℃ storage.

Key words: Bacillus natto, microecologics, stability

ZHONG Qing-Ping, WANG Fa-Xiang, ZHONG Shi-Qing, WU Wen-Yi. Studies on Microecologic Stability of Bacillus natto[J]. FOOD SCIENCE, 2006, 27(3): 133-136.

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