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Solid fermentation process for preparing bacillus natto microecological preparation

A technology of Bacillus natto and probiotics, applied in the field of probiotics, can solve the problems of low number of viable bacteria and affecting the growth of Bacillus natto, and achieve low production cost, stable and efficient product quality, and high spore rate Effect

Inactive Publication Date: 2010-06-02
无锡市高宝特生物工程技术有限公司 +2
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  • Summary
  • Abstract
  • Description
  • 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

Method used

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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] Embodiment 1: the solid-state fermentation method of bacillus natto probiotics

[0036]Bacillus natto CCTCC M207147 was inoculated on the slant of broth medium and cultured at 37°C for 24h. Pick 1 ring of slant seeds and inoculate them in liquid seed medium (1% peptone, 0.5% beef extract, 0.5% NaCl, pH 7.0-7.2), culture in a rotary shaker at 200r.p.m, 37°C for 16h, and obtain the first grade seed liquid. Put 35L of liquid seed medium into a 50L seed fermenter, sterilize at 121°C for 15 minutes, cool to 37°C, inoculate with 1.5% primary seed liquid, and incubate at 37°C for 10 hours to obtain secondary seed liquid. 6.5 parts of bran, 2 parts of bean cake powder, and 1.5 parts of cornstarch are mixed evenly, and the inorganic salt solution is added according to the ratio of solid-liquid weight ratio of 1: 1.2 (the solution contains K 2 HPO 4 ·3H 2 O 1.0%, MgSO 4 ·7H 2 O 0.1%), mix well, sterilize at 121° C. for 30 minutes, and cool to 37° C. to obtain a solid-state ...

Embodiment 2

[0037] Example 2: Tolerance of Bacillus natto CCTCC M207147 to temperature

[0038] The spore liquid and vegetative bacterial liquid of Bacillus natto CCTCC M207147 were kept in water baths at 100°C and 80°C for a period of time, respectively, and then counted live bacteria, and the number of live bacteria before the water bath was used as a control to calculate the relative survival rate . see results figure 2 , 3.

Embodiment 3

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

[0040] The vegetative bacterial liquid of Bacillus natto CCTCC M207147 was incubated at 37°C at different pH for 45 minutes, and then the viable bacteria were counted, and the untreated vegetative bacterial liquid was used as a control to calculate the relative survival rate. see results 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 nattobacillus 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. Theprepared 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] The invention discloses a method for preparing Bacillus natto probiotics by solid-state fermentation, which belongs to the technical field of probiotics. 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 bacterial strain Bacillus natto Sawamura. Thereafter, in 1946, through the research of Smith et al. in the United States, it was believed that Bacillus natto should belong to the related bacteria (subspecies) of Bacillus subtilis (Bacillus subtilis), so in classification from the 6th edition of Bergey's Manual of Determinative Bacteriology, Bacillus natto belongs to Bacillus subtilis. However, due to the vitamin requirements of Bacillus natto or the production of slime with γ-polyglutamic acid as the main component, and the infection specificity of bacteriophage is obviously different from that of Bacillus subtilis, it is still differ...

Claims

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Application Information

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Patent Type & Authority Patents(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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