纳豆提取物抑菌效果的初探  

Primary Study on Antibacterial Effect of Natto Extracts

作　　者：蒋立文[1] 彭巧云[1] 易灿[1] 呙亚波[1] 曾豪[1] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《中国食品学报》2008年第6期86-90,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：测定了纳豆提取物的抑菌效果。通过滤纸片抑菌试验表明,纳豆提取物具有抑制大肠杆菌和金黄色葡萄球菌的作用。发酵过程中补充2%葡萄糖、蔗糖和可溶性淀粉或5%的硫酸铵、胰蛋白胨、牛肉膏等营养物质,对纳豆提取物的抑菌效果有促进作用,但甘油、草酸铵、蛋白胨等对抑菌效果有阻碍作用。纳豆发酵32h和24h,其提取物对大肠杆菌、金黄色葡萄球菌抑制效果较好。在pH6.0～9.0范围内纳豆提取物的抗菌活性基本保持不变。在60℃和80℃条件下保温20min,抑菌效果基本不受影响;在100℃以上高温处理20min后,抑菌物质的活性稍有下降。In this paper, antibacterial effect of natto extracts was studied used Staphylococcus aureus and Escherichia coli as the indication germ. Medium composition and fermentation conditions were investigated respectively with the method of measuring the diameter of antibacterial circle. The partial characteristics of antimicrobial substances on antimicrobial substances were also studied. The results were showed as following： Natto extracts has optimum antimicrobial effect on Escherichia coli and Staphylococcus aureus after cultivating 32 h and 24 h respectively. Adding difference carbon source or nitrogen source in fermentation, it has positive or negative effects for producing antibacterial substance. Antimicrobial substances have good heated stability when temperature is low 100 ℃ and good stability of acid and alkali from pH 6.0-9.0.

关 键 词：纳豆 抑菌作用 纳豆提取物 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]