摘要
高桥和宫城纳豆菌接种于大豆豆渣或大豆煮汁粉培地都能增殖。固体培养时,只有宫城菌在20%豆渣培地能生产出2,6-吡啶二羧酸。液体培养时,0.5%大豆煮汁粉培地比2%大豆煮汁粉培地生产了多量的2,6-吡啶二羧酸;同样的液体培养条件,高桥菌比宫城菌能生产出更多的维生素K2(MK-7)。
The both of Bacillus natto, TAKAHASHI and MIYAGI can be fermented in soybean residue and soybean powderboiled medium. When solid fermentation, only MIYAGI Bacillus natto produced dipicolinic acid (DAP).The both of Bacillusnatto produced DAP in liquid fermentation, but in 0.5% boiled soybean powder medium was more comparing with 2% boiledsoybean powder culture medium. At the same liquid fermentation condition, TAKAHASHI Bacillus natto produced moreVitamin K2 (MK-7) than MIYAGI Bacillus natto.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第z1期220-222,共3页
Food Science
关键词
高桥纳豆菌
宫城纳豆菌
固体培养
液体培养
2
6-吡啶二羧酸
维生素K
2
TAKAHASHI Bacillus natto
MIYAGI Bacillus natto
solid fermentation
liquid fermentation
dipicolinicacid (DAP)
vitamin K2
