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Method for preparing food therapy brown rice juice by co-fermenting bacillus natto and lactic acid bacteria

A technology of co-fermentation and lactic acid bacteria, applied in the direction of bacteria, food preparation, mutant preparation, etc. used in food preparation, can solve the problems of unrelated breeding medium and fermentation medium, low yield of target products, etc.

Inactive Publication Date: 2015-04-08
ZHEJIANG UNIV
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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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  • Method for preparing food therapy brown rice juice by co-fermenting bacillus natto and lactic acid bacteria
  • Method for preparing food therapy brown rice juice by co-fermenting bacillus natto and lactic acid bacteria
  • Method for preparing food therapy brown rice juice by co-fermenting bacillus natto and lactic acid bacteria

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Experimental program
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preparation example Construction

[0102] (h) The preparation of brown rice juice includes: adding 210 g of brown rice to 1000 mL of water, soaking for 5 hours, and grinding at 96° C. to form a slurry juice.

[0103] In the embodiment of the present invention, Bacillus natto 10261 and Bacillus natto 10263 adopt the prior art, and Bacillus natto 10261 comes from China Industrial Microorganism Culture Collection Center (CICC), address: 24 Jiuxianqiao Middle Road, Chaoyang District, Beijing No. 6 building; the storage date is 2002, and the strain maintenance number is 10261; Bacillus natto 10263 is from the China Industrial Microbiology Culture Collection Center (CICC), address: Courtyard 6, No. 24, Jiuxianqiao Middle Road, Chaoyang District, Beijing Building No. 1; the storage date was 2002, and the strain maintenance number was 10263; Lactobacillus casei Shirota was from Yakult (Shanghai) Co., Ltd.; the mouse anti-PQQ IgG monoclonal antibody PQQ-mAb was a commercially available product, purchased from Jiaxing Yu...

Embodiment 1

[0105] The present invention prepares the brown rice juice rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0106] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-310 with high yield of NK and PQQ

[0107] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-310 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 suitabl...

Embodiment 2

[0119] The present invention prepares the brown rice juice rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0120] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-310 with high yield of NK and PQQ

[0121] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-310 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 ...

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Abstract

The invention discloses a method for preparing food therapy brown rice juice by co-fermenting bacillus natto and lactic acid bacteria. The method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 which can be used for producing nattokinase and pyrroloquinoline quinone, then mixing bacillus natto 10261 and 10263 to mutate an offspring, carrying out cell fusion subculture, further by adopting a matrix induction adaptive strategy on the technical basis of genome rearrangement, screening at high flux to obtain the bacillus natto used for producing the nattokinase and the pyrroloquinoline quinone at high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening out the methionine auxotroph lactobacillus casei; co-fermenting brown rice juice by using the screened bacillus subtilis natto and lactobacillus casei to obtain the brown rice juice rich in nattokinase and pyrroloquinoline quinone. The brown rice juice rich in nattokinase and pyrroloquinoline quinone, which is obtained through the method disclosed by the invention, achieves the pyrroloquinoline quinone content at 35-49 ng / mL and the nattokinase activity at 242-331 U / mL.

Description

technical field [0001] The invention relates to the field of microbial engineering and fermentation, in particular to a method for co-fermenting natto bacteria and lactic acid bacteria to prepare therapeutic brown rice juice. 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. Lin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/105A23L1/29C12N15/03C12N15/01A23L7/104A23L11/50A23L11/70A23L33/00
CPCA23L2/38A23L2/84C12N15/01C12N15/03A23V2002/00A23V2400/11A23V2200/30
Inventor 阮晖徐薇薇朱梦娇张哲滔莫凡
Owner ZHEJIANG UNIV
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