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Preparation method of sour soybean milk rich in natto kinase and pyrroloquinoline quinone

A technology of pyrroloquinoline quinone and nattokinase, which is applied in the field of soy milk preparation, can solve the problems of low yield of target product, unrelated breeding medium and fermentation medium, etc.

Inactive Publication Date: 2015-03-11
HANGZHOU YUANPEITE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0025] However, there are certain defects in the strategy of genome rearrangement at present, mainly because there is no connection between the breeding medium and the fermentation medium, so that the yield of the target product of the selected strains during fermentation is much lower than expected

Method used

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  • Preparation method of sour soybean milk rich in natto kinase and pyrroloquinoline quinone
  • Preparation method of sour soybean milk rich in natto kinase and pyrroloquinoline quinone
  • Preparation method of sour soybean milk rich in natto kinase and pyrroloquinoline quinone

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Embodiment 1

[0112] The present invention prepares yogurt rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0113] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-201 with high yield of NK and PQQ

[0114] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-201 was obtained through genome rearrangement and high-throughput screening technology. The obtained Bacillus natto 10261 and 10263 producing NK and PQQ were subjected to nitrosoguanidine mutagenesis respectively; then the offspring were mixed for mutagenesis, and cell fusion was carried out (fusogenic agent was polyethylene glycol 4000), subcultured, Realized genome shuffling, optimized and integrated the dominant mutations of all mutagenized progenies of Bacillus natto 10261 and 10623, and bred a high-yield NK and PQQ Natto with high yield, vigorous growth, stable genetics, and suitable as a product...

Embodiment 2

[0126] The present invention prepares yogurt rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0127] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-201 with high yield of NK and PQQ

[0128] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-201 was obtained through genome rearrangement and high-throughput screening technology. The obtained Bacillus natto 10261 and 10263 producing NK and PQQ were respectively subjected to nitrosoguanidine mutagenesis; then the offspring were mixed for mutagenesis, and cytoplasmic fusion was carried out (fusogenic agent was polyethylene glycol 4000), subcultured, Realized genome shuffling, optimized and integrated the dominant mutations of all mutagenized progenies of Bacillus natto 10261 and 10623, and bred a high-yield NK and PQQ Natto with high yield, vigorous growth, stable genetics, and suitable as a ...

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Abstract

The invention discloses a preparation method of sour soybean milk rich in natto kinase and pyrroloquinoline quinine. The preparation method comprises the following steps: respectively performing nitrosoguanidine mutation on bacillus natto 10261 and bacillus natto 10263 capable of generating natto kinase and pyrroloquinoline quinine, and the mixing the two bacillus nattos for mutating progeny, performing cell fusion subculture, further adopting a substrate-induced adaptation strategy based on the technology of genome rearrangement, obtaining the bacillus natto with high yield of natto kinase and pyrroloquinoline quinine through high throughput screening, performing nitrosoguanidine mutation on actobacillus casei, screening out the actobacillus casei with methionine auxotroph, fermenting the screened bacillus natto with the actobacillus casei for obtaining soybean milk, and obtaining the sour soybean milk rich in natto kinase and pyrroloquinoline quinine. In the sour soybean milk rich in natto kinase and pyrroloquinoline quinine prepared by the method, the content of the pyrroloquinoline quinine reaches 56 to 97 ng / mL, and the activity of natto kinase reaches 740 to 1215 U / mL.

Description

technical field [0001] The invention relates to the field of microbial engineering and fermentation, in particular to a preparation method of soy milk rich in nattokinase and pyrroloquinoline quinone. Background technique [0002] Natto is fermented from soybeans by Bacillus natto, and has multiple physiological functions: [0003] ①The effect of natto on the cardiovascular system: Nattokinase (Nattokinase, NK), a symbolic physiologically active substance in natto, is a protein capable of dissolving thrombus. It consists of 275 amino acid residues and has a molecular weight of about 27KD. It is non-toxic, It has no side effects and is a serine protease whose thrombolytic effect even exceeds that of the thrombolytic agent urokinase. In addition to its direct thrombolytic effect, nattokinase also has the ability to promote the production of plasminogen activator in venous endothelial cells, thereby indirectly expressing its thrombolytic activity. Linoleic acid in natto accou...

Claims

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Application Information

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IPC IPC(8): A23C11/10C12N15/03C12N15/01C12R1/07C12R1/245A23L11/50
Inventor 阮子琦徐薇薇吴渊张哲滔莫凡
Owner HANGZHOU YUANPEITE BIOTECH
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