摘要
考察了纳豆菌对常见的污染食品的微生物的拮抗作用 ,并探讨了培养基的组成对纳豆菌抗菌作用及其生长的影响。结果表明 ,纳豆菌具广谱抗菌作用 ,对细菌、酵母菌和霉菌皆有一定的拮抗作用。其适宜的培养基组成为 :2 %葡萄糖、0 5%蛋白胨及少量金属盐和氨基酸。
In this paper, the antimicrobial effects of Bacillus natto were studied, and the effects of medium composition were 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. The suitable medium contained 2% glucose, 0 5% peptone , a few mineral substances and amino acids.
出处
《食品工业科技》
CAS
CSCD
北大核心
2001年第5期20-22,共3页
Science and Technology of Food Industry
