摘要
研究利用蚕蛹作为发酵培养基的纳豆菌发酵液的综合抑菌效果,探索其液体发酵的合适培养条件。结果表明,蚕蛹纳豆菌液体发酵粗提物对酿酒酵母菌和葡萄酒酵母菌的抑制效果最为明显,对细菌的抑制效果其次,其中,大肠杆菌的抑制效果优于金黄色葡萄球菌,对黑曲霉和米曲霉略有抑制效果。以蚕蛹为培养基纳豆菌抑菌最适培养条件为装液量15mL/100mL,初始pH6.0,摇床转速150r/min,培养温度30℃。
Silkworm chrysalis was used as the medium to investigate the anti-bacterial of Bacillus natto, and the conditions of producing antimicrobial substances by liquid fermentation were.explored.The results showed that the inhibitory effect on yeast was the best, followed by bacteria, the effect of inhibiting Ecoli was better than Staphylococcus aureus, and Aspergillus niger and Aspergillus oryzae a slight inhibitory effect. It has been showed that the optimal fermentation conditions were 15mL medium per lOOmL culture flask, original pH6.0, shaking by 150r/min at 30℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第11期213-215,共3页
Science and Technology of Food Industry
关键词
纳豆菌
蚕蛹
抑菌性
Bacillus natto
silkworm chrysalis
anti- bacterial
作者简介
孔繁东（1958-），男，食品工程系主任，研究方向：蛋白质资源开发利用。
