摘要
研究一株纳豆菌的抑菌效果并初步探讨其在豆浆保鲜中的应用。结果表明,纳豆菌具有广谱抗菌作用,对细菌、酵母菌和霉菌均有一定的抑菌作用。纳豆菌抗菌粗提液的抑菌效果接近或优于一些常用食品防腐剂,在豆浆保鲜试验中有显著的抑菌效果,保温24 h的处理样品中活菌数比对照少3个数量级。
The antimicrobial effects of Bacillus natto were studied, and its application in fresh-keeping of soymilk was prelimiray investigated. The results showed that Bacillus natto could inhibit not only some kinds of gram-positive and gram-negative bacteria, but also some kinds of yeasts and moulds. Bacillus natto has the same antimicrobial effect as some food preservation, even better than some. Bacillus natto has an obvious antibacterial effect in soymilk, Bacillus natto could reduce the population of bacteria by 3 log cfu/mL as compared with the control.
出处
《食品科技》
CAS
北大核心
2008年第12期17-19,共3页
Food Science and Technology
关键词
纳豆菌
抑菌效果
豆浆
保鲜
Bacillus natto
antimicrobial effect
soymilk
fresh-keeping
