| 纳豆菌的发酵条件优化及纳豆制备方法改良 |
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| 引用本文： | 韩烨,周志江,肖华志,王占忠.纳豆菌的发酵条件优化及纳豆制备方法改良[J].山西农业科学,2010,38(9):71-73. |
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| 作者姓名： | 韩烨 周志江 肖华志 王占忠 |
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| 作者单位： | 天津大学农业与生物工程学院食品科学系,天津,300072 |
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| 摘 要： | 对实验室分离到的纳豆菌Y-07进行了发酵条件的优化,确定了最佳碳源、氮源分别为葡萄糖和大豆蛋白胨,最佳发酵温度为35℃。通过制备方法的改良得出,添加适当比例的大豆蛋白胨和葡萄糖,可以提高纳豆制品的质量。
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| 关 键 词： | 纳豆菌 发酵 优化 |
Fermentation Optimization of Bacillus subtlis natto Separated from Civilian Natto and Improvement for Natto Production |
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| HAN Ye,ZHOU Zhi-jiang,XIAO Hua-zhi,WANG Zhan-zhong.Fermentation Optimization of Bacillus subtlis natto Separated from Civilian Natto and Improvement for Natto Production[J].Journal of Shanxi Agricultural Sciences,2010,38(9):71-73. |
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| Authors: | HAN Ye ZHOU Zhi-jiang XIAO Hua-zhi WANG Zhan-zhong |
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| Institution: | (Department of Food Science, School of Agriculture and Bioengineering of Tianjin University, Tianjin 300072, China) |
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| Abstract: | Fermentation condition with Bacillus natto separated from the laboratory were optimized. The experiment ascertained that the best carbon source was glucose and the best nitrogen source was soy peptone, and the optimum temperature was at 35 ℃. Through the improvement in preparation method it was concluded that adding suitable proportion soybean peptone and glucose it was possible to improve natto product quality. |
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| Keywords: | Bacillus s ubtlis natto Fermentation Optimization |
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