Bacillus subtilis generating nattokinase and method for producing nattokinase by fermenting same
A technology for Bacillus subtilis and nattokinase production, which is applied in the field of microorganisms and can solve the problem of high cost
Active Publication Date: 2011-10-19
南京御匾国健生物科技有限公司
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- Abstract
- Description
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- Application Information
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Problems solved by technology
At present, there are many types of media for producing nattokinase by f
Method used
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example 1
[0029] Soybean meal was soaked without distilled water, and then sterilized under high pressure at 121°C for 20 minutes.
[0030] Results: Browning of soybean meal occurred, and a small part of soybean meal became burnt paste.
example 2
[0032] Add distilled water to the soybean meal at a water-to-water ratio of 1:1.2, mix well, soak for 3-4 hours, and then sterilize under high pressure at 121°C for 20 minutes.
[0033] Results: The degree of browning of soybean meal was slight.
example 3
[0035] Add distilled water to the soybean meal at a water-to-water ratio of 1:1.2, mix well, soak for 3-4 hours, and then sterilize under high pressure at 115°C for 30 minutes.
[0036] Results: The degree of browning of soybean meal was slight.
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The invention relates to bacillus subtilis generating nattokinase and a method for producing nattokinase by fermenting the same. The bacillus subtilis generating nattokinase is named as TK-1, the class name is bacillus subtilis, the collection number is CGMCC No.4731, the collection date is 4/2/2011, the collection address is: 3# yard, No.1 West Beichen Road, Chaoyang District, Beijing, and the collection organization is China General Microbiological Culture Collection Center. A fermentation medium contains bean pulp, and the fermentation method is mainly characterized in that the fermentation medium contains the bean pulp. According to the invention, the bacillus subtilis generates nattokinase through solid state fermentation of bean pulp serving as a raw material; the bean pulp is relatively cheap and has high protein content, thereby being favorable for the growth of thalli; the maximum enzymatic activity of the obtained nattokinase reaches 5,670 FU per gram of dry basis; and the maximum viable count can reach 7-109 cfu per gram of dry basis.
Description
technical field [0001] The invention belongs to the field of microorganisms, in particular to a nattokinase-producing Bacillus subtilis and a method for fermenting and producing nattokinase. Background technique [0002] Nattokinase is an alkaline serine protease produced by Bacillus natto, which has strong thrombolytic properties. The production of nattokinase by solid-state fermentation has the characteristics of simplicity and low cost. Nattokinase can directly decompose thrombus, and the thrombolytic effect per gram of wet natto is equivalent to 1600IU of urokinase. The action time of nattokinase on thrombus is as long as 8-12 hours, while the action time of urokinase is only 30 minutes. Urokinase can only be injected, and nattokinase can be injected or taken orally, and can play a role in capillaries. Natto has been eaten in Japan for 1,000 years and is a safe food thrombosis preventive agent. At present, there are many types of culture medium for producing nattokina...
Claims
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Inventor 王建玲王海宽杜连祥孙岩王彦陈艳刘逸寒
Owner 南京御匾国健生物科技有限公司
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