Method for preparing fermented rice cake from bacillus natto and lactic acid bacteria

A technology of co-fermentation and rice cake, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., and can solve the problem of low yield of target products and unrelated breeding medium and fermentation medium. And other issues

Inactive Publication Date: 2015-04-22
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 fermented rice cake from bacillus natto and lactic acid bacteria
  • Method for preparing fermented rice cake from bacillus natto and lactic acid bacteria
  • Method for preparing fermented rice cake from bacillus natto and lactic acid bacteria

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preparation example Construction

[0104] (h) The preparation of glutinous rice juice includes: adding 20 g of glutinous rice to 100 mL of water, soaking for 7 hours, and grinding at 95° C. to form a slurry to obtain glutinous rice juice.

[0105] 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 prod...

Embodiment 1

[0107] The present invention prepares the rice cake rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0108] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-311 with high yield of NK and PQQ

[0109] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-311 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 ...

Embodiment 2

[0121] The present invention prepares the rice cake rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0122] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-311 with high yield of NK and PQQ

[0123] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-311 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 suitabl...

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Abstract

The invention discloses a method for preparing fermented rice cake from bacillus natto and lactic acid bacteria. The method comprises the following steps: respectively performing nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 for producing nattokinase and pyrroloquinoline quinine, then mixing the bacillus natto 10261 and 10263 for progeny mutagenesis, performing cell fusion subculture, further by adopting a substrate induction adaptation strategy based on a genome rearrangement technology, performing high throughput screening to obtain bacillus natto for producing nattokinase and pyrroloquinoline quinine with a high yield; performing nitrosoguanidine mutagenesis on bacillus natto, screening out methionine auxotrophic lactobacillus casei from the bacillus natto; co-fermenting the screened-out bacillus natto and the lactobacillus casei in sticky rice juice, and then decocting to obtain the fermented rice cake rich in nattokinase and pyrroloquinoline quinine. In the fermented rice cake obtained by the method disclosed by the invention, the content of pyrroloquinoline quinine is up to 99-185ng / ml, and the activity of nattokinase is up to 830-1300U / mL.

Description

technical field [0001] The invention relates to the field of microbial engineering and fermentation, in particular to a method for preparing rice cake by co-fermentation of bacillus natto and lactic acid bacteria. 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 i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105C12N15/03C12N15/01C12R1/07C12R1/245A23L7/104
CPCC12N15/01C12N15/03A23V2400/125
Inventor 徐薇薇阮晖何李琳张哲滔莫凡
Owner ZHEJIANG UNIV
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