纳豆菌的功能及其应用研究进展  

Research Progress on The Function and Application of Bacillus natto

作　　者：陈兆国[1] 王晓萱 龙淼[2] 龚海燕[1] CHEN Zhaoguo;WANG Xiaoxuan;LONG Miao;GONG Haiyan(Shanghai Veterinary Research Institute,CAAS,Shanghai 200241,China;Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]中国农业科学院上海兽医研究所,上海200241 [2]沈阳农业大学,沈阳110866

出　　处：《中国动物传染病学报》2024年第4期232-236,共5页Chinese Journal of Animal Infectious Diseases

基　　金：上海科技兴农项目(2020-02-08-00-03-F01485)。

摘　　要：纳豆菌是从纳豆中分离出的一种无病原性的嗜氧型革兰氏阳性菌,也称纳豆芽孢杆菌。它具有耐酸、耐碱、耐高温、耐压等特性且无毒无害,是微生态制剂的理想菌株之一,现已作为绿色饲料添加剂广泛应用于养殖业中。本综述从纳豆芽孢杆菌产生的活性成分,代谢产物的具体功能以及其在动物饲料、食品保鲜和水质净化等方面的应用进行了详细介绍,并对纳豆芽孢杆菌的广阔开发前景进行了展望。Bacillus natto is a non-pathogenic aerobic gram-positive bacteria isolated from natto(fermented soybean),which is resistant against acid,alkali,high temperature and pressure,without toxcity or harm.Thus B.natto is considered as one of the ideal strains in micro-ecological preparations,up to date,B.natto has been widely used in farming as a green feed additive.In the present review,the B.natto produced active components and their specific functions,the applications of Bacillus natto in animal feed,food preservation,water purification etc were introduced in details.Moreover,the broad prospects of B.natto was described.

关 键 词：纳豆菌 纳豆 微生态制剂 

分 类 号：Q939.9[生物学—微生物学]