纳豆菌生产微量生理活性物质的研究  

Studies on the Trace Physiological Substances produced by Bacillus subtilis var.natto

作　　者：翟金霞[1] 陈野[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科学》2005年第z1期220-222,共3页Food Science

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.

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 

分 类 号：TS201.3[轻工技术与工程—食品科学]