Bacterial strain for highly yielding of nattokinase, and method for preparing natto through bacterial strain

A technology of nattokinase and production method, applied in the field of bioengineering, can solve problems such as low natto enzyme activity, and achieve the effects of improving fermentation efficiency and saving fermentation cost

Active Publication Date: 2020-02-11
CHAMBROAD CHEM IND RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, nattokinase is usually used as an important indicator for optimizing the production pro

Method used

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  • Bacterial strain for highly yielding of nattokinase, and method for preparing natto through bacterial strain
  • Bacterial strain for highly yielding of nattokinase, and method for preparing natto through bacterial strain

Examples

Experimental program
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Effect test

Embodiment 1

[0042] A kind of production method of high nattokinase activity natto, concrete steps comprise:

[0043] (1) Preparation of liquid seeds: including strain activation, seed preparation, and liquid submerged fermentation;

[0044] (2) preparing natto: soaking soybeans, cooking, fermenting, and refrigerating;

[0045] Wherein wherein the strain activation described in step (1) is specifically: move the strains on the slant of the test tube stored on the nutrient agar medium at 4°C to room temperature for activation for 4h to 8h;

[0046] The specific process of seed preparation is as follows: on the aseptic operating table, use 10 mL / per tube of sterilized distilled water to make a bacterial cell suspension from the activated test tube slant bacteria, wash it into 100 mL of medium, and shake it for 12 days. ~18h, get the seed solution;

[0047] The composition of the seed medium is calculated by weight percentage: peptone 0.8%, beef extract 0.5%, sodium chloride 0.4%, water is ...

Embodiment 2

[0058] A kind of production method of high nattokinase activity natto, concrete steps comprise:

[0059] (1) Preparation of liquid seeds: including strain activation, seed preparation, and liquid submerged fermentation;

[0060] (2) preparing natto: soaking soybeans, cooking, fermenting, and refrigerating;

[0061] Wherein wherein the strain activation described in step (1) is specifically: move the strains on the slant of the test tube stored on the nutrient agar medium at 4°C to room temperature for activation for 4h to 8h;

[0062] The specific process of seed preparation is as follows: on the aseptic operating table, use 10 mL / per tube of sterilized distilled water to make a bacterial cell suspension from the activated test tube slant bacteria, wash it into 100 mL of medium, and shake it for 12 days. ~18h, get the seed solution;

[0063] The composition of the seed medium is calculated by weight percentage: peptone 1.2%, beef extract 0.4%, sodium chloride 0.3, add water ...

Embodiment 3

[0074] A kind of production method of high nattokinase activity natto, concrete steps comprise:

[0075] (1) Preparation of liquid seeds: including strain activation, seed preparation, and liquid submerged fermentation;

[0076] (2) preparing natto: soaking soybeans, cooking, fermenting, and refrigerating;

[0077] Wherein wherein the strain activation described in step (1) is specifically: move the strains on the slant of the test tube stored on the nutrient agar medium at 4°C to room temperature for activation for 4h to 8h;

[0078] The specific process of seed preparation is as follows: on the aseptic operating table, use 10 mL / per tube of sterilized distilled water to make a bacterial cell suspension from the activated test tube slant bacteria, wash it into 100 mL of medium, and shake it for 12 days. ~18h, get the seed solution;

[0079] The composition of the seed medium is calculated by weight percentage: peptone 1.0%, beef extract 0.3%, sodium chloride 0.5%, water is ...

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Abstract

The invention belongs to the technical field of bioengineering, and provides a bacterial strain for highly yielding of nattokinase, and a method for preparing natto through the bacterial strain. The involved bacterial strain for highly yielding of the nattokinase is identified through 16SrDNA to be Bacillus subtilis, the code of the bacterial strain is YJY19-09, the bacterial strain is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC NO.18402. The bacterial strain is applied to production of the natto, thus the natto with the content of nattokinase being 4000-5000 IU/g can be obtained, and the content is higher than that of commercially available nattokinase.

Description

technical field [0001] The invention belongs to the technical field of bioengineering and provides a high-yield nattokinase strain and a method for preparing natto by using the strain. Background technique [0002] Natto is a food that is fermented after soybeans are cooked and inoculated with Natto bacteria. Natto has high nutritional value, and its protein, cellulose, calcium, iron, vitamin B, vitamin PP, and vitamin E are high in content For cooking soybeans, especially the content of vitamin B is more than 6 times higher than that of cooking soybeans. Natto also contains high active substances, such as nattokinase (Nattokinase, NK), isoflavones, soybean lecithin, glucoamylase, superoxide dismutase, saponin, tocopherol, dipicolinic acid, vitamin K2, etc. . Since ancient times, natto has been used as both medicine and food among the people. A large number of studies have shown that natto has a variety of pharmacological health functions, and regular consumption can play...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L11/00A23L33/00C12R1/125A23L11/50
CPCA23L33/00A23L11/50C12R2001/125C12N1/205
Inventor 潘冬梅杨传伦吴文雷徐泽平李超孟许晅刘结磊王秀芝冯文娟王建平
Owner CHAMBROAD CHEM IND RES INST CO LTD
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