Traditional Fermented Food Cultures
Standard Strains
Probiotics
Biological Feed / Fertilizer Cultures
Quality Control Samples
Biological Indicators
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bioMérieux BIOBALL®
MICROBIOLOGICS®
Thermo Scientific™ Remel
DNA Sequence Analysis
Colony and Cell Morphology
VITEK/API Identification System
Microbiology MALDI-TOF MS Rapid Identification
Whole Genome Sequencing
Plasmid Sequencing
Metagenomic Sequencing
WGS-SNP
RIBOTYPING
PFGE
RAPD
MLST
Antimicrobial Susceptibility Test
Virulence and Pathogenicity
Mycotoxins
Amplicon Sequencing Analysis
Clone Library Analysis
Cell Assays
Chinese Pharmacopoeia Strain Identification
Identification and Safety Evaluation of Food Cultures
Identification of Cultures for New Feed/Feed Additives
Identification and Safety Evaluation of Probiotics
Identification and Safety Evaluation of GMMs
Novel Microbial Species Identification
Development and Validation of Alternative Methods for Microbiological Testing
Safe deposit
Open collection
Long-term Preservation of the Cell Bank
Professional Equipment for Preservation
Freeze-dried Cultures Processing
纳豆菌种在分类上属于枯草芽孢杆菌(Bacillus subtilis),现代纳豆生产工艺采用纯菌种发酵,纳豆菌种的准确鉴定对于纳豆生产稳定性及产品安全性具有重要意义。
中国食品发酵工业研究院纳豆技术与分析中心根据纳豆菌种特性,对纳豆菌种两个重要功能基因:γ-聚谷氨酸(纳豆粘丝主要成分)合成基因和纳豆激酶基因进行了分析研究。研究表明,两种功能基因序列分析用于纳豆菌种的鉴定准确可靠。(刘勇)