纳豆菌

纳豆菌液体发酵条件优化及抗菌物质分离纯化研究

Study on Optimizing Conditions of Liquid Fermentation and Purification Antimicrobial Substances from Liquid Fermentation of Bacillus Natto

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。

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 .

利用分光光度法对由纳豆菌发酵产生的纳豆激酶（NK）进行了动力学性质的研究。

The kinetics of Natto-kinase was studied by spectrophotometry .

先培养纳豆菌8h，再加致病菌。

To cultivate bacillus for 8 hr then add pathogenetic bacteria .

目的探讨纳豆菌与O157∶H7、金黄色葡萄球菌、沙门菌这3种致病菌分别共同培养时细菌数的变化情况。

Objective To study the change of bacteria number when Bacillus natto was cultured with O 157 ∶ H7 ? Staphylococcus Aureus ? Salmonella respectively .

纳豆菌产抗菌物质培养条件的研究

Study on culture conditions of antimicrobial substances produced by Bacillus natto

纳豆菌生产抗菌物质的研究

Studies on the antimicrobial substances produced by bacillus subtilis var . natto

9株纳豆菌产酶活力的比较研究

Comparative Study of Enzyme-Producing Ability of Nine Natto Subtilis Strains

纳豆菌发酵动力学研究初探

Primary Study on the Kinetic Analysis of Bacillus Natto Fermentation

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。

Preparation of recombinant antimicrobial peptides and its antibacterial effects on fish-pathogenic bacteria ;

选取培养纳豆菌与致病菌同时培养；

To select cultivated bacillus and to cultivate them with pathogenetic bacteria together ;

纳豆菌体外抑制大肠杆菌的培养基优化

Optimization of Medium for Inhibition of Bacillus natto to Escherichia coli in vitro

纳豆菌发酵水飞蓟粕过程的动态分析

Dynamic analysis on the fermentation process of milk thistle meal by Bacillus natto

目的研究纳豆菌的固体发酵。

Objective To optimize the technology of the solid fermentation for producing natto-kinase .

纳豆菌生物学特性研究

A Study on Biological Properties of Bacillus natto

纳豆菌的研究和应用

Research and Application Advances in Bacillus natto

以纳豆菌B.N。

Taking Bacillus subtilis natto B.N.

方法采用单因素和正交试验，对以豆渣为原料纳豆菌固体发酵生产纳豆激酶的工艺条件进行了优化。

Method With single-factor research and orthogonal test as the reference , the activity of natto-kinase was determined .

本文在国内首次详尽地研究了纳豆菌的抗菌作用及其产生的抗菌蛋白。

In this paper , the antimicrobial effects of Bacillus natto and its antimicrobial protein are studied in detail .

结果：体外试验证明纳豆菌在严格厌氧环境不能促进双歧杆菌的生长。

Results : Individual Bacillus natto could not promote the growth of Bacillus bifidus under anaerobic environment in vitro .

研究纳豆菌固体发酵产纳豆激酶的工艺及其部分酶学性质。

Study on the technologies and some enzyme property of Natto-kinase produced from the solid fermentation of soybean residue was conducted .

高桥和宫城纳豆菌接种于大豆豆渣或大豆煮汁粉培地都能增殖。

The both of Bacillus natto , TAKAHASHI and MIYAGI can be fermented in soybean residue and soybean powder boiled medium .

紫外线、氯化锂复合诱变筛选纳豆菌高抑菌活性菌株及培养条件研究

Study on screening of Bacillus natto with high antibacterial activity by UV ray and lithium chloride composite mutation and its culture conditions

对纳豆菌产抗菌物质的摇瓶发酵条件进行初步研究，确定纳豆菌发酵的动态变化；

Rocker fermentation condition for the extraction of anti-bacteria substances from natto fungus was investigated , dynamic fermentation experiment was carried out .

采用凝胶过滤层析对抗菌物质粗提物进行纯化，并对提取、纯化效果进行分析，表明纳豆菌能够产生多个组分的抗菌物质。

Extraction and purification effects were then analyzed , experimental results indicated that various anti-bacteria substances can be extracted from natto fungus .

寺院喜食大豆是因为其蛋白质含量高达35.3%，而由纳豆菌产出的酶，能使50%的蛋白质变为水溶性，消化率可达80%。

Soybean protein content as high as 35.3 % , enzymes from the natto production can make 50 % of the protein into a water-soluble , digest up to 80 % .

实验证实了纳豆菌对于食用菌的保鲜有较好的效果，且优于化学保鲜剂，无毒，无害，容易被分解。

It confirmed that natto has a good effect on the Preservation of Bacillus natto on Edible Fungi , and it is superior to chemical preservative because of non-toxic , harmless and easy to be broken down .

纳豆对多种菌具有抑制作用，但对其中抑菌物质的分离纯化尚未见报道。

Natto has inhibition against a variety of bacteria , but the report about purified antimicrobial substance has not been published .

纳豆提取物和纳豆菌培养液对仔猪肠道菌体外抑菌试验

A Test for Bacteriostasis in vitro of Natto Extracts and the Culture Solution of Bacillus natto against Intestine Bacteria in Piglets

首先从纳豆中分离到一株能产NK的菌，经鉴定属于芽孢杆菌属（Bacillus），可能是纳豆菌（Bacillussubtilisnatto）。

It was identified to be included in the Genus Bacillus . There was a little difference between this strain and Bacillus subtilis . It may be Bacillus subtilis natto .