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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第10期109-112,共4页
Food Science
基金
江西省教育厅科技重点项目(赣教计字2000072)
