Making method of dietary therapy fermented leaf mustard

A production method and mustard technology, which are applied in the directions of microorganism-based methods, food preparation, biochemical equipment and methods, etc., can solve the problems of unrelated breeding medium and fermentation medium, and low yield of target products, etc.

Inactive Publication Date: 2015-04-22
HANGZHOU YUANPEITE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0024] However, there are certain defects in the strategy of genome rearrangement at present, mainly because there is no relationship 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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  • Making method of dietary therapy fermented leaf mustard
  • Making method of dietary therapy fermented leaf mustard
  • Making method of dietary therapy fermented leaf mustard

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preparation example Construction

[0106] (h) The mustard juice is prepared by directly squeezing the mustard juice.

[0107] 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 Yuanke Biotechnology Co., Ltd., the product number is YK-Ab-013.

Embodiment 1

[0109] The present invention prepares fermented mustard greens rich in NK and PQQ through selection and co-fermentation of Bacillus natto and Lactobacillus casei, comprising the following steps:

[0110] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-403 with high yield of NK and PQQ

[0111] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-403 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 ...

Embodiment 2

[0123] The present invention prepares fermented mustard greens rich in NK and PQQ through selection and co-fermentation of Bacillus natto and Lactobacillus casei, comprising the following steps:

[0124] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-403 with high yield of NK and PQQ

[0125] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-403 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 suita...

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Abstract

The invention discloses a making method of dietary therapy fermented leaf mustard. The making method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 generating nattokinase and pyrroloquinoline quinine, then mixing mutagenic descendants of the bacillus natto 10261 and 10263 generating the nattokinase and the pyrroloquinoline quinine for cell fusion subculture, carrying out high throughput screening to obtain the bacillus natto which can generate nattokinase and pyrroloquinoline quinine in high yield by further adopting a substrate-induced adaptive strategy based on a genome rearrangement technology; carrying out nitrosoguanidine mutagenesis on lactobacillus casei and screening methionine auxotroph lactobacillus casei; and co-fermenting fermented leaf mustard by using the screened bacillus natto and lactobacillus casei to obtain the fermented leaf mustard rich in nattokinase and pyrroloquinoline quinone. According to the fermented leaf mustard rich in nattokinase and pyrroloquinoline quinone disclosed by the invention, the content of pyrroloquinoline quinone reaches 93-144ng/mL and the activity of nattokinase reaches 500-1210/mL.

Description

technical field [0001] The invention relates to the field of microbial engineering and fermentation, in particular to a method for preparing dietary fermented mustard. 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 accounts for 50% of the total lipids. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29C12N15/03C12N15/01C12R1/07C12R1/245A23L19/20A23L33/00
Inventor 阮子琦张哲滔吴渊邓惟
Owner HANGZHOU YUANPEITE BIOTECH
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