A kind of method for preparing nattokinase by solid-state fermentation method

Abstract

The invention discloses a method for preparing nattokinase by a solid-state fermentation method, which comprises unit operations such as soybean pretreatment, culture medium preparation, seed preparation, inoculation, variable temperature fermentation, drying and crushing. This method is a combination of raw material pretreatment, medium and seed preparation, inoculation, fermentation, drying and crushing technologies. The whole process is carried out in a clean or sterile environment, and there will be no problems such as running, popping, dripping, and leaking. Phenomenon, easy to meet GMP requirements. Compared with the traditional method, the present invention has the following characteristics: the ingenious raw material pretreatment and the prescription design of the multi-component medium provide a good material basis for the growth of nattokinase-producing bacteria; the adoption of surfactants makes the nattokinase The production and secretion of soybean kinase are significantly improved; the application of variable temperature fermentation method and technology increases the yield of nattokinase by 10-45%; the method is scientific, the technology is reasonable and advanced, and it is beneficial to environmental protection. The invention can be widely used in the research and development and production of nattokinase and other related products.

Description

technical field [0001] The invention belongs to the field of bioengineering and technology, and in particular relates to a method for preparing nattokinase by a solid-state fermentation method. Background technique [0002] Natto is the traditional fermented soybean food that Japanese people love most. Nattokinase (NK) is a kind of protease with various biological activities prepared by fermenting soybean. It has been studied extensively and deeply. Modern scientific research has shown that its structure is a linear amino acid chain without space folding, and its characteristic substrate is fibrin. The fibrinolytic activity is greater than that of plasmin, and the molecular weight is much smaller than that of urokinase and lumbrokinase, and can be absorbed by the intestine. According to reports, nattokinase can effectively dissolve thrombus, and also has various physiological functions such as reducing blood viscosity, inhibiting platelet coagulation, lowering blood fat and...

AI Technical Summary

Problems solved by technology

The classic method used to produce natto and nattokinase is to use soybeans as raw materials, soak, cook, and cool down to inoculate and ferment. However, the internal bacteria of soybeans are not easy to grow, and the yield will naturally not be too high; CN102586141B discloses A liquid fermentation method using soybean cooking water as the main raw material and supplemented with two kinds of inorganic salts as the medium. In this case, the utilization rate of raw materials is inevitably too low; CN103205409B discloses a kind of high-activity natto prepared from black soybeans Kinase method; CN106085991A discloses a method for preparing nattokinase by solid-state fermentation, which provides a method for preparing nattokinase with peanut meal as the main raw material; although the above-mentioned patent provides a variety of raw material options for the production of nattokinase And made a certain contribution to the improvement of enzyme production, but the pretreatment of raw materials is generally insufficient, the nutrient components of the medium used are not balanced or insufficient, the utilization rate of raw materials is low, the fermentation process optimization is insufficient or needs to be improved, and microbial growth It is not very vigorous, it is difficult to give full play to the enzyme production characteristics of natto bacteria, and the enzyme production efficiency is not high, etc.