摘要
纳豆是由大豆经纳豆芽孢杆菌发酵而成,营养价值丰富,具有多种生理功能。纳豆芽孢杆菌作为益生菌,环境适应能力强,广泛应用于微生态制剂、抗菌剂和水质改良剂等研究领域。文章简述了纳豆起源与制作及其营养保健作用、纳豆芽孢杆菌的生物学特性、多样性及菌株筛选,并展望了纳豆和纳豆芽孢杆菌的应用前景,以期为提高纳豆的大众认知度、推动纳豆产业和充分发挥纳豆芽孢杆菌的作用提供参考。
Natto is made of soybeans fermented by Bacillus subtilis natto,which is rich in nutritional value and has a variety of physiological functions.As a probiotic,Bacillus subtilis natto has strong environmental adaptability,and is widely used in the fields such as microecological agents,antibacterial agents,water quality improvers.In this paper,the origin and production of natto and its nutritional and health care functions,biological characteristics,diversity and strain screening of Bacillus subtilis natto are briefly introduced.The application of natto and Bacillus subtilis natto is prospected in order to provide references for improving the public recognition of natto,promoting natto industry,and giving full play to the role of Bacillus subtilis natto.
作者
杨艳莉
吴雪玲
余知和
YANG Yan-li;WU Xue-ling;YU Zhi-he(College of Life Sciences,Yangtze University,Jingzhou 434025,China;Hubei Jingzhou High School,Jingzhou 434021,China)
出处
《中国调味品》
CAS
北大核心
2022年第5期201-205,共5页
China Condiment
基金
湖北省高校省级教学改革研究项目(2017285)。
关键词
纳豆
纳豆芽孢杆菌
益生菌
纳豆激酶
多样性
应用
natto
Bacillus subtilis natto
probiotics
nattokinase
diversity
application
