纳豆芽孢杆菌及其在食品生产中的应用研究进展
纳豆芽孢杆菌是日本传统发酵食品纳豆的生产菌种, 它不仅能分解蛋白质、碳水化合物、脂肪等大分子物质, 使发酵产品中富含氨基酸、有机酸、寡聚糖等多种易被人体吸收的营养因子, 而且能够产生纳豆激酶、杆菌肽、2,6-吡啶二羧酸和γ-多聚谷氨酸等多种生理活性物质, 具有溶血栓、降血压、抑菌、抗氧化等保健功能。纳豆作为健康食品在日本已经食用了两千多年, 纳豆芽孢杆菌是对人体安全、无病原性的功能性微生物。本文旨在概述纳豆芽孢杆菌的特点、功能成分以及应用研究进展, 为人们进行功能性食品开发研究提供参考。
Bacillus natto was isolated from the Japanese traditional fermented food of natto. It could degrade macromolecules such as proteins, carbohydrates, fats, and fermentation products were rich in amino acids, organic acids, oligosaccharides, and other nutriments that easy to be absorbed by the body. In addition, it was capable of producing nattokinase, bacitracin, 2,6-pyridine-dicarboxylic acid, γ-polyglutamic acid and other physiologically active substances, which had thrombolytic, hypotensive, antibacterial, antioxidant and other health functions. Natto as a kind of health food in Japan have been eaten for more than 2000 years, and Bacillus natto is the safety nonpathogenic strain for human. This paper summarized Bacillus natto characteristics, function compositions and application research progress, so as to provide references for functional foods researches.
标题：纳豆芽孢杆菌及其在食品生产中的应用研究进展
英文标题：Research advances of Bacillus natto and its application in food production
作者：
李梦丹 湖南农业大学食品科技学院
谢艳华 湖南农业大学食品科技学院
陈力力 湖南农业大学食品科技学院;食品科技和生物技术湖南省重点实验室
郭华 湖南农业大学食品科技学院;食品科技和生物技术湖南省重点实验室
中文关键词:纳豆芽孢杆菌,功能成分,食品保鲜,菌种改良,
英文关键词:Bacillus natto,function composition,food preservation,strain improvement,
发表日期：2016-06-30
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