传统纳豆中纳豆菌分离筛选的初步研究  

Preliminary studies on segregating and screening of bacilli from traditional natto

作　　者：陈锡雄[1] 阮俊锋[1] 高文[1] 郭团玉[1] 

机构地区：[1]宁德师范高等专科学校生物系,福建宁德352100

出　　处：《宁德师专学报（自然科学版）》2008年第2期134-136,共3页Journal of Ningde Teachers College(Natural Science)

摘　　要：近年来研究显示,纳豆具有特定的生理活性,作为功能性食品而受到人们的喜爱.从古田传统纳豆中分离到具有较高纳豆激酶活性的2个菌株,综合评价认为,编号为N142、N113的菌株具备作为优良生产菌种的特性.Recently it has been showed that natto is possessed of certain physiological activities and preferred for its functions. Segregated from Gutian natto, the two bacterial strains with active nattokinase（N142,N113） are considered preferable for production strains.

关 键 词：纳豆 生理活性 纳豆激酶 分离 

分 类 号：TS201.3[轻工技术与工程—食品科学]