纳豆芽孢杆菌的筛选与鉴定  

Screening and Identification of a Bacillus Natto Strain

作　　者：曾艳华[1] 温文达[1] 张杰良[1] 张宁[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《现代食品科技》2009年第6期681-683,共3页Modern Food Science and Technology

摘　　要：纳豆是大豆经纳豆芽孢杆菌发酵制成的一种药食兼用的传统食品。本文以市售纳豆为原料,利用目标纳豆芽孢杆菌所应具有耐热性、显著的蛋白酶活性等生物学特性,筛选得到一株菌株。根据菌落形态和糖发酵、过氧化氢酶等生理生化试验,初步鉴定其为枯草芽孢杆菌(Bacillus subtilis)。实验表明,此株菌株具有产γ-聚谷氨酸(γ-PGA)、产纳豆激酶的生理特性,从而证实了该菌株确实为纳豆芽孢杆菌(Bacillus natto)。Isolation of Bacillus natto strains from Japanese natto was conducted. The characteristics of the strains, including thermo-stability and proteinase activities, were investigated and one strain was isolated from Japanese natto and identified as Bacillus subtilis according to its colonial morphology, physiological and biochemistry characteristics. Furthermore, the strain was proved to produced poly（γ-glutamic acid） and nattokinase. Therefore it was identified as Bacillus natto.

关 键 词：筛选 纳豆芽孢杆菌 Γ-聚谷氨酸 纳豆激酶 鉴定 

分 类 号：Q93[生物学—微生物学]