Solid fermentation process for preparing bacillus natto microecological preparation

A technology of Bacillus natto and micro-ecological preparations, applied in the field of micro-ecological preparations, can solve the problems of low number of viable bacteria and affect the growth of Bacillus natto, and achieve the effects of low production cost, stable and efficient product quality, and increased yield

Inactive Publication Date: 2008-07-09
无锡市高宝特生物工程技术有限公司 +2
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  • Claims
  • Application Information

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Problems solved by technology

Patent CN 101019609A reports a solid-state fermentation method using soaked soybean meal as the main raw material to produce Bacillus natto preparations, but because the viscosity and particle size of the soaked soybean meal affect the growth of Bacillus natto, the number of viable bacteria after fermentation is obviously biased. Low, only 5×10 11 about

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  • Solid fermentation process for preparing bacillus natto microecological preparation
  • Solid fermentation process for preparing bacillus natto microecological preparation
  • Solid fermentation process for preparing bacillus natto microecological preparation

Examples

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Effect test

Embodiment 1

[0035] Example 1: Solid-state fermentation method of Bacillus natto probiotics

[0036] Bacillus natto CCTCC M207147 was inoculated on the slant of the broth medium and cultured at 37°C for 24h. Pick 1 ring of slant seeds and inoculate it in liquid seed culture medium (peptone 1%, beef extract 0.5%, NaCl 0.5%, pH 7.0~7.2), and cultivate on a rotary shaker at 200r.pm at 37°C for 16h to obtain the first level Seed liquid. Fill a 50L seed fermentor with 35L liquid seed culture medium, sterilize at 121°C for 15min, cool to 37°C, inoculate 1.5% first-level seed liquid, and cultivate at 37°C for 10h to obtain a second-level seed liquid. Mix 6.5 parts of bran, 2 parts of soybean meal powder, and 1.5 parts of corn starch evenly, and add the inorganic salt solution according to the solid-liquid weight ratio of 1:1.2 (the solution contains K 2 HPO 4 ·3H 2 O 1.0%, MgSO 4 ·7H 2O 0.1%), mix well, sterilize at 121°C for 30 minutes, and cool to 37°C to obtain a solid fermentation medium. The sol...

Embodiment 2

[0037] Example 2: Temperature tolerance of Bacillus natto CCTCC M207147

[0038] The spore liquid and nutrient bacterial liquid of Bacillus natto CCTCC M207147 were kept in a water bath at 100°C and 80°C for a period of time and then counted viable bacteria. The number of viable bacteria before the water bath was used as the control to calculate the relative survival rate. . The results are shown in Figures 2 and 3.

Embodiment 3

[0039] Example 3: Tolerance of Bacillus natto CCTCC M207147 to acid and alkali

[0040] The vegetative bacteria liquid of Bacillus natto CCTCC M207147 was incubated at 37°C for 45 minutes at different pHs and then counted viable bacteria. The number of viable bacteria in the untreated nutrient liquid was used as a control to calculate the relative survival rate. The results are shown in Figure 4.

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Abstract

A method for preparing solid natto bacillus microecological agent by solid fermenting is disclosed, which belongs to the biological engineering technique field. The strain is separated from natto as natto bacillus which is named as Bacillus natto S703 and the preservation number of the strain is CCTCC M207147. The sieving method comprises the following steps: utilizing the character that the natto bacillus produces natto kinase to do dilute flat separation for natto leach, seeding the obtained single colony in the primary sieving culture medium of the flat which contains fiber, selecting single colony to purify and obtain the fitful natto bacillus according to the size of transparent coil diameter and colony diameter. The strain is inoculated in the solid ferment culture medium which comprises bran, soya bean waste, corn starch, dipotassium hydrogen phosphate and magnesium sulfate, which can produce the natto bacillus microecological agent by solid fermenting, drying and grinding. The prepared natto bacillus microecological agent can be chicken feed, which is provided with obvious modification for daily chicken weighing, feed coefficient and survival rate.

Description

Technical field [0001] A method for preparing a microecological preparation of Bacillus natto by solid-state fermentation belongs to the technical field of microecological preparations. Background technique [0002] In 1905, Professor Sawamura of the University of Tokyo discovered and isolated Bacillus natto from natto for the first time and named the strain Bacillus natto Sawamura. Later, in 1946, Smith et al. in the United States believed that Natto should belong to Bacillus subtilis (subspecies) of Bacillus subtilis. Therefore, the classification starts from the sixth edition of Bergey's Mannual of Determinative Bacteriology. Bacillus natto belongs to Bacillus subtilis. However, due to the vitamin requirements of Bacillus natto or the production characteristics of mucilage with γ-polyglutamic acid as the main component, and the infection specificity of bacteriophages are obviously different from Bacillus subtilis, it is still different from Bacillus subtilis in Japan. The name...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23K1/16C12R1/125
Inventor 李江华任颖张阳军杨盛荣陈坚堵国成
Owner 无锡市高宝特生物工程技术有限公司
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