Space-induced efficient bacillus natto, application of bacillus natto and preparation method of troche of bacillus natto

Abstract

The invention relates to space-induced efficient bacillus natto, an application of bacillus natto and a preparation method of a troche of the bacillus natto. For efficient natto production strains obtained by conventional induction, a large batch of original strains needs to be induced, and strain variation amplitude sieved is small, so that the fermenting yield is hard to improve in a large scale. The bacillus natto (Bacillusnatto) S7-T3 provided by the invention can be applied to preparing medicines for reducing blood fat and blood pressure and health-care products. The enzyme generating activity and multiplication capacity of the bacillus natto provided by the invention are greatly improved, and the bacillus natto can be stably inherited to 30 generations without degeneration, so that glucose can be better utilized to generate non-acidic or neutral end products to decompose sulfur-containing amino acids. The space-induced efficient bacillus natto can be applied to preparing health-care products and medicines, and in particular applied to preparing health-care products and medicines for reducing blood fat and blood pressure.

Description

technical field [0001] The invention relates to the technical field of microbes, in particular to a strain of bacillus natto with high efficiency of space mutagenesis, its application and a preparation method of a tablet. Background technique [0002] Bacillus natto (Bacillus natto), alias Bacillus natto, is a kind of Bacillus subtilis in taxonomy, and its scientific name is Latin Bacillus subtilis . It is obtained from sodium sprout bean products or from natural rice and grain. Natto can be made from soybeans fermented by Bacillus natto, which is a health food with high medicinal value. [0003] Studies have shown that the health care function of natto is mainly related to various functional factors such as nattokinase, natto isoflavones, saponin, and vitamin K2 produced by the fermentation of Bacillus natto. In 1987, H.sumi et al. reported in experientia magazine that a new fibrinase—nattokinase was found in natto, and the active substance of nattokinase was successful...

AI Technical Summary

Problems solved by technology

[0005] The efficiency of conventional mutagenesis of strains is very low. If one wants to obtain high-efficiency natto production strains, a large number of original strains need to be mutagenized to obtain strains with increased yield of the target product.

Moreover, the strains screened out by this method have a small variation range, and it is difficult to increase the yield of fermentation on a large scale, and it is difficult to increase the content of the target product in health care products, which affects the efficacy of health care products

Conventional mutagenesis often has a "phenotype delay" effect, that is, the contemporary strains do not show the advantages of increased yield, and cannot be bred in time, and are easily discarded; it is also prone to "genetic segregation", that is, the mutant strains do not Stable and cannot be used for large-scale industrial health care product production for a long time

[0006] The use of genetic engineering technology to transform bacterial strains requires high technical requirements, and the obtained strains are genetically unstable and cannot be used in practical applications.

[0007] The process of optimizing the fermentation conditions of the strains is cumbersome and cannot cover everything. The optimal production conditions obtained are always insufficient, and the strains have not been fundamentally modified, so the increase in yield is limited.

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