Bacillus Subtilis Natto The Preservation Effect Of Media Of Edible Fungi

In this paper, a higher antibacterial activity of Bacillus natto is isolated from Japanese natto. The nature of the bacteria and the antibacterial activity of Metabolism of antibiotic proteins are verified. Further more, the production of antibacterial proteins of Bacillus subtilis nattothe in solid-state fermentation and liquid fermentation are compared. In the last, the Preservation Effects of Bacillus natto on Edible Fungi is studied. This study plays a valuable role in the development and utilization of the natto resources and preliminary tried that natto as biological preservatives used in the Preservation of edible fungi.1By the salt and heat resistance of natto Bacillus, a strong inhibitory activity natto bacillus is isolated from natto, and E. coli is indicator bacteria for rescreening. According to the morphological, physiological and biochemical characteristics, the natto bacillus is a Bacillus subtilis. It shows different degrees of antagonism on the Escherichia coli, StapHylococcus aureus, Aspergillus niger, Salmonella and Saccharomyces cerevisiae.2It compared the production of antibacterial proteins of Bacillus subtilis nattothe in solid-state fermentation and liquid fermentation. Advantages and disadvantages of the two methods can be found in the research. Before fermentation, the operability of solid-state fermentation is easier than liquid fermentation, but a fatal drawback of the solid-state fermentation is the difficult of Filter bacteria Antibacterial protein liquid. Further more, it against the fresh diluted comparison, which due to the high cost of the antibacterial protein separation. Ultimately, the liquid fermentation is used3The effect of inoculation quantity, dilution degrees, pH and temperature of water on the natto preservation edible fungus is studied. the suitable parameters are as follows:2%inoculation,1.5times dilution degrees (add100mL), pH4.5, temperature65℃4Compared the best preservation technology with the sodium metabisulfite and sodium chloride, sensory evaluation (color, flavor, appearance and clarity) and pH stability, the preservation time of natto Fresh-keeping solution is similar to sodium metabisulfite and sodium chloride, but is superior to sodium chloride in the sensory evaluation. It confirmed that natto has a good effect on the Preservation of Bacillus natto on Edible Fungi, and it is superior to chemical preservative because of non-toxic, harmless and easy to be broken down.