Growth characteristics of Bacillus subtilis (natto) in milk

被引：3
|
作者：
Kitamura, Yutaka [2 ]
Sun, Jian-Feng [1 ]
Takahashi, Sakuya [2 ]
Hansen, Conly L. [3 ]
机构：
[1] Agr Univ Hebei, Coll Food Sci & Technol, Baoding 071000, Hebei Province, Peoples R China
[2] Univ Tsukuba, Grad Sch Life & Environm Sci, Tsukuba, Ibaraki 3058572, Japan
[3] Utah State Univ, Coll Agr, Logan, UT 84322 USA
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2010年 / 63卷 / 03期
关键词：
Bacillus subtilis (natto); Milk; Growth characteristics; Nattokinase activity;
D O I：
10.1111/j.1471-0307.2010.00599.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this paper, Bacillus subtilis (natto) was incubated to develop a possible functional ingredient in ice cream. A lab-scale culture revealed that incubation in the sterilised milk without dilution and concentration at 37 degrees C for 28 h could obtain ideal growth characteristics of Bacillus subtilis (natto), especially with continuous aeration. Following freezing operation of the cultured milk, survival content of Bacillus subtilis (natto) was at 49-92%, while nattokinase activity was conserved at 62-98% comparing with the initial contents, which indicating a potential for application of natto functional ingredient in frozen milk products.
引用
收藏
页码：418 / 422
页数：5
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