Bacillus subtilisyog ib hom kab mob Gram-positive uas feem ntau pom muaj nyob hauv av thiab cov kab mob plab hnyuv ntawm cov tsiaj (xws li tib neeg). Vim tias nws tuaj yeem tsim cov enzymes, tshuaj tua kab mob, thiab lwm yam muaj txiaj ntsig, nws tau siv dav hauv biotechnology thiab fermentation.
Yog li cov zaub mov zoo li casBacillus subtilisfeem ntau muaj nyob hauv?
1. Natto: Natto yog ib txwm Japanese zaub mov ua los ntawm fermented soybeans. Nws muaj Bacillus subtilis, uas tuaj yeem txhim kho cov nplaum nplaum thiab nplua nuj tsw ntawm cov tais diav thaum lub sij hawm fermentation ntawm soybeans.
2. fermented soy khoom: Bacillus subtilis kuj muaj nyob rau hauv lwm yam fermented soy khoom, xws li tempeh.
3. Fermented kimchi: Bacillus subtilis kuj muaj nyob rau hauv cov zaub fermented (xws li kimchi), tshwj xeeb tshaj yog cov zaub fermented.
4. Cov khoom noj siv mis fermented: Bacillus subtilis kuj muaj nyob rau hauv cov khoom noj mis nyuj uas muaj fermented.
Bacillus subtilis yog ib hom kab mob probiotic zoo uas tuaj yeem muaj sia nyob hnyav xws li kub siab lossis digestive acids thiab muaj txiaj ntsig zoo rau tib neeg txoj hnyuv.
Bacillus subtilis Nta:
1. High-activity, high-purity, siab-cov ntsiab lus, ntev-ntev nyhuv;
2. Zoo stability, acid-pov thawj, ntsev-tiv taus, kub-resistant, compression resistant;
3. Muaj zog tiv thaiv, yooj yim rau resuscitated, reproduced thiab colonized;
4. Kev nyab xeeb, ntsuab, thiab tsis muaj tshuaj lom tsis muaj kuab lom thiab muaj kev phiv.