纳豆芽孢杆菌发酵产品研究进展  

Advances in the Development of Products Fermented by Bacillus natto

作　　者：胡洋 邓淑心 朴春红[1] 王玉华[1] 刘俊梅[1] 于寒松[1] 代伟长[1] HU Yang;DENG Shu-xin;PIAO Chun-hong;WANG Yu-hua;LIU Jun-mei;YU Han-song;DAI Wei-chang(Institute of Food Science and Engineering,Jinlin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《大豆科学》2019年第3期485-490,共6页Soybean Science

基　　金：吉林省科技厅中青年科技创新人才及团队项目(20160519013JH);国家现代农业产业技术体系建设专项(CARS-04);吉林省教育厅(JJKH20170302KJ);长春市科技局地院合作项目(17DY013);吉林农业大学创新训练项目(201710193045)

摘　　要：纳豆是日本的传统食品,由纳豆芽孢杆菌发酵制作而成,其分泌的纳豆激酶具有安全性高、溶栓性能力强等特点。近些年来,纳豆芽孢杆菌(Bacillus natto)在食品及农副产物深加工领域应用越来越广泛,生产了多种活性产物并有效地提高了食品的营养特性。纳豆激酶除溶栓外更多最新的功能活性也逐渐被研究者发现,在稳定性及气味改良等方面的改善也有着很大的进步。本文综述了纳豆芽孢杆菌及纳豆激酶的开发及应用现状及存在的瓶颈问题和解决对策等研究进展,以期为纳豆相关食品的开发提供支持。Nattokinase, which is produced from the Japanese traditional food natto and fermented by Bacillus natto, is characterized by high safety and strong thrombolytic activity. In recent years, Bacillus natto has been widely used in the food industry through the extensive processing of agricultural by-products, producing a variety of active substances and effectively improving the nutritional properties of foods. The most recently discovered functional activities, in addition to thrombolysis, have been gradually investigated by researchers. The stability and odour of nattokinase have been greatly improved. This paper reviews the status and issues of the application of Bacillus natto and nattokinase and provides a theoretical foundation for developing natto-related foods.

关 键 词：纳豆芽孢杆菌 纳豆激酶 纳豆 功能活性 食品应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]