纳豆芽孢杆菌发酵产品研究进展
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摘要
纳豆是日本的传统食品,由纳豆芽孢杆菌发酵制作而成,其分泌的纳豆激酶具有安全性高、溶栓性能力强等特点。近些年来,纳豆芽孢杆菌(Bacillus natto)在食品及农副产物深加工领域应用越来越广泛,生产了多种活性产物并有效地提高了食品的营养特性。纳豆激酶除溶栓外更多最新的功能活性也逐渐被研究者发现,在稳定性及气味改良等方面的改善也有着很大的进步。本文综述了纳豆芽孢杆菌及纳豆激酶的开发及应用现状及存在的瓶颈问题和解决对策等研究进展,以期为纳豆相关食品的开发提供支持。
Nattokinase, which is produced from the Japanese traditional food natto and fermented by Bacillus natto, is characterized by high safety and strong thrombolytic activity. In recent years, Bacillus natto has been widely used in the food industry through the extensive processing of agricultural by-products, producing a variety of active substances and effectively improving the nutritional properties of foods. The most recently discovered functional activities, in addition to thrombolysis, have been gradually investigated by researchers. The stability and odour of nattokinase have been greatly improved. This paper reviews the status and issues of the application of Bacillus natto and nattokinase and provides a theoretical foundation for developing natto-related foods.
Nattokinase, which is produced from the Japanese traditional food natto and fermented by Bacillus natto, is characterized by high safety and strong thrombolytic activity. In recent years, Bacillus natto has been widely used in the food industry through the extensive processing of agricultural by-products, producing a variety of active substances and effectively improving the nutritional properties of foods. The most recently discovered functional activities, in addition to thrombolysis, have been gradually investigated by researchers. The stability and odour of nattokinase have been greatly improved. This paper reviews the status and issues of the application of Bacillus natto and nattokinase and provides a theoretical foundation for developing natto-related foods.
引文
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[10] Feng C,Jin S,Luo M,et al.Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product[J].Innovative Food Science & Emerging Technologies,2015,31:160-169.
[11] Jhan J K,Chang W F,Wang P M,et al.Production of fermented red beans with multiple bioactivities using co-cultures of Bacillus subtilis and Lactobacillus delbrueckii subsp.Bulgaricus[J].LWT - Food Science and Technology,2015,63(2):1281-1287.
[12] 卓晓沁,赵慧莹,何国庆.鹰嘴豆纳豆液态发酵高产蛋白酶的培养基及发酵条件优化[J].食品工业科技,2018,39(7):115-121.(Zhuo X Q,Zhao H Y,He G Q.Optimization of submerged fermentation medium and condition of chickpea natto[J].Science and Technology of Food Industry,2018,39(7):115-121.)
[13] 涂彩虹,张驰松,刘一静,等.纳豆激酶产生菌的筛选及其在蚕豆发酵的应用[J].食品科技,2017,42(11):18-21.(Tu C H,Zhang C S,Liu Y J,et al.Screening of natto kinase producing bacteria and fermentation of broad bean[J].Food Science and Technology,2017,42(11):18-21.)
[14] 苏敏,于洪良,王尚,等.低成本生产纳豆激酶工艺初探[J].食品工业,2017,38(10):48-52.(Su M,Yu H L,Wang S,et al.Primary study on low-cost production of nattokinase[J].The Food Industry,2017,38(10):48-52.)
[15] 廖杰琼,陈力力,杨伊磊,等.菜籽粕固态发酵产纳豆激酶条件的优化[J].湖南农业大学学报(自然科学版),2015,41(3):281-285.(Liao J Q,Chen L L,Yang Y L,et al.Optimization on the fermentation conditions from solid-state rapeseed meal for natto-kinase production[J].Journal of Hunan Agricultural University(Natural Sciences) ,2015,41(3):281-285.)
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[17] Wang S L,Wu Y Y,Lian T W.Purification and biochemical characterization of a nattokinase by conversion of shrimp shell with Bacillus subtilis TKU007 [J].New Biotechnology,2011,28(2):196-202.
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[19] 李梦丹,杨伊磊,陈力力,等.油茶籽粕纳豆酱发酵条件的研究[J].中国酿造,2016,35(8):22-26.(Li M D,Yang Y L,Chen L L,et al.Research on fermentation conditions of oil-camellia seed cake natto paste[J].China Brewing,2016,35(8):22-26.)
[20] 张扬,周秀玲,石海英,等.阿胶纳豆制作工艺研究[J].食品工业,2015,36(6):78-81.(Zhang Y,Zhou X L,Shi H Y,et al.The processing method of donkey-hide glue natto[J].The Food Industry,2015,36(6):78-81.)
[21] 田璐,杨润强,沈昌,等.富含GABA的纳豆咀嚼片生产技术研究[J].食品工业科技,2015,36(23):162-165,172.(Tian L,Yang R Q,Shen C,et al.Research of production technology of GABA-riched natto chewable tablet[J].Science and Technology of Food Industry,2015,36(23):162-165,172.)
[22] Kang S J,Lim Y,Kim A J.Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits [J].Food Science and Biotechnology,2013,23(1):283-287.
[23] Mantovan J,Bersaneti G T,Faria-tischer P C S,et al.Use of microbial levan in edible films based on cassava starch[J].Food Packaging and Shelf Life,2018,18:31-36.
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