[1]祁红兵,宋军霞.黄豆不同处理形态发酵纳豆的品质比较[J].大豆科学,2018,37(05):776-780.[doi:10.11861/j.issn.1000-9841.2018.05.0776]
 QI Hong-bing,SONG Jun-xia.Comparison on the Quality of Fermented Soybean in Different Forms on Natto[J].Soybean Science,2018,37(05):776-780.[doi:10.11861/j.issn.1000-9841.2018.05.0776]
点击复制

黄豆不同处理形态发酵纳豆的品质比较

参考文献/References:

[1]毕宇.纳豆的营养价值与发酵工艺[J].农村经济与科技,2013,24(10):199-120.(Bi Y. Natto nutritional value and the fermentation process[J]. Rural Economy and Science-Technology,2013,24(10):199-120.)
[2]Suzuki Y,Kondo K,Ichise H,et al. Dietary supplementation with fermented soybeans suppresses intimal thickening [J] . Nutrition,2003,19(3) : 261-264.
[3]马毓霞,王勇,黄威,等.纳豆开发前景广阔[J].农产品加工,2004(11):37-38.(Ma L X,Wang Y,Huang W,et al. Natto development prospect[J]. Farm Products Processing,2004(11):37-38.)
[4]高泽鑫,何腊平,刘亚兵,等. 纳豆激酶的研究进展与展望[J]. 中国酿造, 2017,38(8):11-15.(Gao Z X,He L P,Liu Y B,et al. Research progress and prospect of nattokinase[J]. China Brewing, 2017,38(08):11-15.)
[5]谢嵩,于宗琴,刘秀菊. 纳豆激酶的制备及其降血脂功效研究[J]. 中国生化药物杂志, 2015, 35(1):17-21.(Xie S,Yu Z Q,Liu X J. Preparation of nattokinase and study on its hypolipidemic effect[J]. Chinese Journal of Biochemical Pharmaceutics, 2015, 35(1):17-21.)
[6]孙江伟,王莹莹,李琳,等.纳豆激酶药理作用研究进展[J]. 中国现代医药杂志, 2011, 13(9):131-133.(Sun J W,Wang Y Y,Li L,et al. Advances in the research of Nattokinase and its pharmacological effects [J]. Modern Medicine Journal of China, 2011, 13(9):131-133.)
[7]曹靖文.纳豆菌糖肽对小鼠巨噬细胞的免疫调节作用及相关机理的研究[D]. 南昌:江西农业大学,2015.(Cao J W. The study of immunomodulatory effect and its mechanism of bafillus natto glycopeptide in murine macrophages[D].Nanjing: Jiangxi Agricultural University,2015.)
[8]彭亮,覃光球. 纳豆的特异性保健功效因子研究进展[J]. 中国食物与营养, 2013, 19(10):65-69.(Peng L,Tan G Q. Research progress in specific components of natto[J]. Food and Nutrition in China, 2013, 19(10):65-69.)
[9]蒲月华,孙力军,王雅玲,等. 纳豆菌抗菌肽对对虾中单核细胞增生李斯特菌的抑菌效应[J].食品工业科技,2013,34(13):94-98.(Pu Y H,Sun L J,Wang Y L,et al. Inhibitory activity of a novel antibacterial peptide AMPNT-6 from Bacillus subtilis against Listeria monocytogenes in shrimp[J]. Science and Technology of Food Industry,2013,34(13):94-98.)
[10]刘郭飞. 中国与日本大豆及大豆制品中六种异黄酮的对比分析[D]. 武汉:武汉科技大学, 2013.(Liu G F. Comparative analysis of six isoflavones in soybean and soybean products from China and Japan [D]. Wuhan: Wuhan University of Science and Technology,2013.)
[11]王素英,田立丹,沈亚薇,等. 纳豆菌的分离、鉴定及产蛋白酶液态发酵条件的优化[J]. 食品与发酵工业,2011, 37(6):74-77.(Wang S Y,Tian L D,Shen Y W,et al. Isolation and identification of bacillus natto and optimization of liquid fermentation conditions for protease production [J]. Food and Fermentation Industries,2011, 37(6):74-77.)
[12]杨敏. 纳豆激酶粗提液抗血栓降血脂及抗氧化作用的研究[D]. 武汉:华中农业大学,2013.(Yang M. Effect of nattokinase extraction on anti-thrombotic hypolipidemic and antioxidative function[D].Wuhan: Huazhong Agricultural University,2013.)
[13]王旭冰 娄永江. 纳豆芽孢杆菌的开发与利用[J]. 中国调味品, 2010, 35(4):28-31.(Wang X B,Lou Y J. Development and application advances of Bacillus natto [J]. China Condiment, 2010, 35(4):28-31.)
[14]宋军霞. 常见豆类制备纳豆的品质比较[J].大豆科学,2017,36(2):319-324.(Song J X. Quality comparison of natto made from common beans[J]. Soybean Science,2017,36(2):319-324.)
[15]李宏梁 赵倩楠. 芸豆纳豆发酵工艺条件的研究[D]. 西安:陕西科技大学,2014.(Li H L,Zhao Q N. Study on the fermentation conditions of kidney bean natto[D]. Xi′an: Shaanxi University of Science & Technology,2014.)
[16]卓晓沁. 鹰嘴豆纳豆发酵菌种诱变及发酵条件优化[D]. 杭州:浙江大学,2018.(Zhuo X Q. The strain mutagenesis and optimization of chickpea natto fermentation[D].Hangzhou: Zhejiang University,2018.)
[17]赵倩楠. 四种豆子纳豆发酵工艺条件的研究及产品开发[D]. 西安:陕西科技大学,2014.(Zhao Q N. Fermentation conditions for four kinds of beans and natto and product development[D].Xi′an: Shaanxi University of Science & Technology,2014)
[18]王莉,金学年,金成哲,等.纳豆发酵过程中纳豆激酶及活性物质的变化[J].大连工业大学学报,2008,27(1):5-9.(Wang L,Jin X N,Jin C Z,et al. Changes of nattokinase and active substances in natto fermentation process[J]. Journal of Dalian Polytechnic University,2008,27(1):5-9.)

相似文献/References:

[1]杨林林,常忠义,高红亮,等.凝固型豆酸奶发酵菌种的选择[J].大豆科学,2011,30(02):290.[doi:10.11861/j.issn.1000-9841.2011.02.0290]
 YANG Lin-lin,CHANG Zhong-yi,GAO Hong-liang,et al.Selection of Starters for Solidifying Soy-yogurt[J].Soybean Science,2011,30(05):290.[doi:10.11861/j.issn.1000-9841.2011.02.0290]
[2]刘昊飞,陈霞,赵贵兴,等.豆粕生物肽的生产工艺研究[J].大豆科学,2010,29(01):101.[doi:10.11861/j.issn.1000-9841.2010.01.0101]
 LIU Hao-fei,CHEN Xia,ZHAO Gui-xing,et al.Processing Technology of Biologic Peptide from Soybean Meal[J].Soybean Science,2010,29(05):101.[doi:10.11861/j.issn.1000-9841.2010.01.0101]
[3]李文亮,边鸣镝,王海波.高产纳豆激酶突变菌株产酶条件的研究[J].大豆科学,2010,29(04):692.[doi:10.11861/j.issn.1000-9841.2010.04.0692]
 LI Wen-liang,BIAN Ming-di,WANG Hai-bo.Optimation on Fermentation Conditions of a High-yield Nattokinase Mutant[J].Soybean Science,2010,29(05):692.[doi:10.11861/j.issn.1000-9841.2010.04.0692]
[4]杨明俊,杨晓彤,杨庆尧.纳豆激酶的发酵和纯化方法[J].大豆科学,2007,26(06):961.[doi:10.3969/j.issn.1000-9841.2007.06.031]
 YANG Ming-jun,YANG Xiao-tong,YANG Qing-yao.FERMENTATION AND PURIFICATION TECHNIQUES IN NATTOKINASE PRODUCTION[J].Soybean Science,2007,26(05):961.[doi:10.3969/j.issn.1000-9841.2007.06.031]
[5]张智维,刘玉婷,缑敬轩.四株发酵豆乳酵母菌的分离与鉴定[J].大豆科学,2007,26(05):791.[doi:10.3969/j.issn.1000-9841.2007.05.033]
 ZHANG Zhi-wei,LIU Yu-ting,GOU Jing-xuan.SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEANMILK[J].Soybean Science,2007,26(05):791.[doi:10.3969/j.issn.1000-9841.2007.05.033]
[6]熊智辉,过玉英,陈丽玲,等.微生物发酵处理对豆粕抗营养因子的影响[J].大豆科学,2007,26(03):396.[doi:10.3969/j.issn.1000-9841.2007.03.023]
 XIONG Zhi-hui,GUO Yu-ying,CHEN Li-ling,et al.THE INFLUENCE OF THE MICROORGANISM FERMENTATION PROCESSING TO THE SOYBEAN MEAL ANTI-NUTRITION FACTORS[J].Soybean Science,2007,26(05):396.[doi:10.3969/j.issn.1000-9841.2007.03.023]
[7]宋军霞.常见豆类制备纳豆的品质比较[J].大豆科学,2017,36(02):309.[doi:10.11861/j.issn.1000-9841.2017.02.0309]
 SONG Junxia.Quality Comparison of Natto Made from Common Beans[J].Soybean Science,2017,36(05):309.[doi:10.11861/j.issn.1000-9841.2017.02.0309]
[8]欧阳涟,李曼,徐尔尼,等.纳豆食品的研制[J].大豆科学,2007,26(01):115.[doi:10.3969/j.issn.1000-9841.2007.01.027]
 OUYANG-Lian,LI Man,XU Er-ni,et al.DEVELOPMENT OF NATTO FOOD[J].Soybean Science,2007,26(05):115.[doi:10.3969/j.issn.1000-9841.2007.01.027]

备注/Memo

收稿日期:2018-05-23

基金项目:国家星火计划(2015GA780051);产业链协同创新类公共服务平台项目(湛海创2017CB82);广东省岭南师范学院校内专项项目(2L1311)。
第一作者简介:祁红兵(1971-),男,博士,副教授,主要从事食品科学研究。E-mail: qhbsjxqxy@126.com。

更新日期/Last Update: 2018-10-08