【摘要】 根据纳豆芽孢杆菌水解淀粉的生物学特性,采用稀释平板分离法,从中国传统食品豆豉中筛选出两株纳豆芽孢杆菌优势菌株。通过比较这两个分离菌株与实验室保存的纳豆芽孢杆菌菌株的耐受性,从中选出一株最优益生菌株B2。以活菌数、芽孢数、蛋白酶及α-淀粉酶活力为指标,对益生纳豆芽孢杆菌B2固态发酵条件进行了初步研究,试验结果表明:玉米粉:麦麸为3∶7,含水量60%,种龄15 h,接种量5%,温度37℃,时间5 d,发酵效果最好。更多还原

【Abstract】 According to Bacillus natto biological character of hydrolyzing starch,two predominant strains of Bacillus natto were selected with the plate method from lobster sauces,a kind of traditional fermented food in China.By comparing the ability of tolerance and bacteriostasis with the Bacillus natto strain preserved in our laboratory,a most predominant beneficial strain B2 was obtained.The solid fermentation conditions for strain Bacillus natto B2 were pilot studied by using indexes such as total bacterium,spores,α-amylase activity and proteinase activity.The obtained solid fermentation conditions for strain Bacillus natto B2 are as follows: ratio of corn flour to wheat bran 3∶7,water content 60%,seed age 15 h,inoculating size 5%,fermentation temperature 37 ℃,and fermentation time 5 d.更多还原