纳豆芽孢益生杆菌的筛选鉴定及耐受性、抑菌能力的研究

Study on screening and identification,endured abilities and restraining the nocuous abilities of bacillus subtili natto

摘要: 根据纳豆芽孢杆菌的生物学特性,从不同纳豆食品中筛选出具有较高纤溶活性的菌株4株,分别就它们对温度、p H、抗生素的耐受性以及对病原菌的抑制能力和对有益菌的共生能力进行研究,结果表明:KH-1和KH-9具有良好的对温度、p H、抗生素耐受性及对病原菌的强抑制能力和对有益菌的共生能力。

Abstract: Four bacillus subtilis nattoes screened out from different natto food were researched according to the Baeterium's properties.There are essential conditions for probiotics to exert excellent function in digestive system,for instant having the higher endured abilities to temperature,p H and antibiotic,restraining the nocuous strains' growth and coexistenting grow with probiotic.Results showed KH-1 and KH-9 not only had good endured abilities to temperature,p H,antibiotic,but also had good abilities to restrain the nocuous strains' growth and to coexistent grow with probiotic.