杨艳莉,吴雪玲,余知和

• 1:长江大学生命科学学院
• 2:湖北省荆州中学

摘要(Abstract)：

纳豆是由大豆经纳豆芽孢杆菌发酵而成，营养价值丰富，具有多种生理功能。纳豆芽孢杆菌作为益生菌，环境适应能力强，广泛应用于微生态制剂、抗菌剂和水质改良剂等研究领域。文章简述了纳豆起源与制作及其营养保健作用、纳豆芽孢杆菌的生物学特性、多样性及菌株筛选，并展望了纳豆和纳豆芽孢杆菌的应用前景，以期为提高纳豆的大众认知度、推动纳豆产业和充分发挥纳豆芽孢杆菌的作用提供参考。

关键词(KeyWords)： 纳豆;纳豆芽孢杆菌;益生菌;纳豆激酶;多样性;应用

Abstract:

Keywords:

基金项目(Foundation): 湖北省高校省级教学改革研究项目(2017285)

作者(Author): 杨艳莉,吴雪玲,余知和

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