纳豆菌的发酵条件优化及纳豆制备方法改良  

Fermentation Optimization of Bacillus subtlis natto Separated from Civilian Natto and Improvement for Natto Production

作　　者：韩烨[1] 周志江[1] 肖华志 王占忠[1] 

机构地区：[1]天津大学农业与生物工程学院食品科学系,天津300072

出　　处：《山西农业科学》2010年第9期71-73,共3页Journal of Shanxi Agricultural Sciences

摘　　要：对实验室分离到的纳豆菌Y-07进行了发酵条件的优化,确定了最佳碳源、氮源分别为葡萄糖和大豆蛋白胨,最佳发酵温度为35℃。通过制备方法的改良得出,添加适当比例的大豆蛋白胨和葡萄糖,可以提高纳豆制品的质量。Fermentation condition with Bacillus natto separated from the laboratory were optimized. The experiment ascertained that the best carbon source was glucose and the best nitrogen source was soy peptone, and the optimum temperature was at 35 ℃. Through the improvement in preparation method it was concluded that adding suitable proportion soybean peptone and glucose it was possible to improve natto product quality.

关 键 词：纳豆菌 发酵 优化 

分 类 号：TQ92[轻工技术与工程—发酵工程]