Method for fermenting pigeonpea seed by immobilizing bacillus natto

A technology of bacillus natto and pigeonpea, applied in the field of food science, can solve the problems of unforeseen curative effect, decreased therapeutic effect, and increased medical consumption, and achieve good thrombolytic effect, good thrombolytic activity, and good stability

Inactive Publication Date: 2013-06-12
NORTHEAST FORESTRY UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various thrombolytic and lipid-lowering drugs on the market, but the curative effect is unpredictable. Long-term use will cause drug resistance in the human body, resulting in a decline in the therapeutic effect and an increase in medical consumption

Method used

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  • Method for fermenting pigeonpea seed by immobilizing bacillus natto
  • Method for fermenting pigeonpea seed by immobilizing bacillus natto
  • Method for fermenting pigeonpea seed by immobilizing bacillus natto

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] Example 1 Sodium Alginate-Calcium Chloride Gel Microspheres Immobilized Natto Bacteria

[0021] (1) Preparation of pigeon pea seed liquid culture medium: properly crush 30 g of pigeon pea seeds and put them into a conical flask, add 100 mL of distilled water to soak overnight, adjust the pH of the medium to 6.5, and after high temperature and high pressure sterilization, return the temperature to room temperature for later use ;

[0022] (2) Immobilized Bacillus natto fermented pigeonpea seeds: take 3.0mL Bacillus natto bacteria liquid and 6.0mL 7.0% sodium alginate solution and fully mix, measure the mixed solution with a syringe and drop into the concentration of 3.0% chloride In the calcium solution, stir rapidly while dripping to form a well-shaped bacterium ball and let it stand for 2.0h, rinse it with distilled water to obtain a bacterium ball with an average diameter of 5.0mm and an average weight of 0.025g, and put it into a sterilized gauze bag , and put it in...

example 2

[0023] The optimization of example two immobilized substrates and fermentation process conditions

[0024] (1) Prepare sodium alginate solutions with concentrations of 5.0%, 5.5%, 6.0%, 6.5%, 7.0%, 7.5%, and 8.0%, respectively, and take 3.0mL of natto bacteria liquid and 6.0mL of the above-mentioned sodium alginate solution Mix well separately, use a syringe to measure the mixed solution and drop it into the calcium chloride solution with a concentration of 2.0%, stir rapidly while dropping, observe the shape of the formed bacteria ball, and study its use frequency and vitality to screen the best seaweed The concentration of sodium bicarbonate solution is 7.0%.

[0025] (2) Prepare calcium chloride solutions with concentrations of 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, and 4.0%, respectively, and take 3.0mL natto bacteria liquid and 7.0% sodium alginate solution Mix 6.0mL thoroughly, measure the mixed solution with a syringe and drop them into the calcium chloride solution of th...

example 3

[0034] The mensuration of example three fermented liquid and fermented powder thrombolytic activity

[0035] Get 600g pigeon pea seeds and grind them and process them according to Example 1. After the fermentation, the immobilized bacterium balls are separated, and the fermented nattokinase and pigeon pea seed system are subjected to suction filtration to obtain a fermented liquid rich in nattokinase and The fermented pigeon pea seed paste was 368.5g, and the fermented pigeon pea seed paste was freeze-dried, pulverized and sieved to obtain fermented pigeon pea seed powder. A total of 3350 mL of fermented liquid and 287.6 g of fermented pigeonpea seed powder were obtained.

[0036] Take 5.0 μL of normal saline (A), fermentation broth (B), 1.0g / mL fermentation powder saline soaking solution (C) and positive control drug urokinase (D650IU) respectively, and add them to the corresponding apertures on the fibrin plate , after 18 hours of constant temperature incubation at 37°C, ac...

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Abstract

The invention relates to a method for fermenting pigeonpea seed by immobilizing bacillus natto. The method comprises the following operation steps: firstly, immobilizing bacillus natto by respectively adopting an absorption method, an embedding method and a crosslinking method, and fermenting pigeonpea seed through liquid culture to prepare a natto kinase and pigeonpea seed fermenting system, then selecting an optimal immobilization method and optimizing and screening an immobilized substrate and a fermenting process condition, fermenting the pigeonpea seed through the optimized immobilized pellet liquid culture so as to finally obtain the natto kinase-enriched fermenting liquid and fermented pigeonpea seed powder. According to the method provided by the invention, not only can healthcare function food with a thrombolytic effect be prepared, but also the immobilized bacillus natto is easy to separate to prevent a human body from directly ingesting bacillus natto; and meanwhile, the immobilized pellet can be reused, so that fermenting cost is reduced, and the environment-friendly production mode is realized. The method has a wide market prospect and an application value for the industrialized production of food.

Description

technical field [0001] The invention relates to the technical field of food science, in particular to a method for fermenting pigeonpea seeds with immobilized bacillus natto. Background technique [0002] With the change of people's living and eating habits, thrombotic diseases have become a class of diseases that seriously endanger human health and life, with high morbidity, disability and mortality. At present, there are a variety of thrombolytic and lipid-lowering drugs on the market, but the curative effect is unpredictable. Long-term use will cause drug resistance in the human body, resulting in a decline in the therapeutic effect and an increase in medical consumption. Therefore, the market is badly in need of a class of medical and food homologous health functional food that can have auxiliary treatment, no side effects, and is economical and effective. [0003] In order to develop the above-mentioned food, we consider using immobilization technology to embed the bac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29C12N11/10C12N11/04A23L33/00
Inventor 付玉杰罗猛金爽王微牟璠松彭霄顾成波冯晨李娜夏欣欣
Owner NORTHEAST FORESTRY UNIVERSITY
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