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Bacillus subtilis natto subsp. strain, natto fermented beverage and preparation method thereof

A technology of Bacillus subtilis and Bacillus natto, applied in the direction of biochemical equipment and methods, methods based on microorganisms, bacteria, etc., can solve the problems of losing natto flavor, natto nutrition loss, and live bacteria loss, etc., and achieve high sodium Effects of soybean kinase yield, improvement of fermentation utilization rate, and increase of contact area

Active Publication Date: 2022-07-01
福建圣德生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The smell of traditional natto is too strong, and eating it in public will affect others, so natto is basically not sold in restaurants, and you can only eat it at home
The main product of nattokinase health care products in the market is natto capsules, which are made into capsules after fermentation, concentration and drying of natto bacteria. The price is expensive and the taste is not good.
The natto compound beverage is to grind the freeze-dried natto for compound seasoning, which will cause a large loss of the nutrition of the natto and lose the flavor of the natto; More than half of the bacteria lost, and the content of nattokinase was relatively reduced

Method used

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  • Bacillus subtilis natto subsp. strain, natto fermented beverage and preparation method thereof
  • Bacillus subtilis natto subsp. strain, natto fermented beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Example 1 Screening of Bacillus natto (Bacillus subtilis natto subsp. natto BNA-128 strain) 1. Preparation of medium

[0030] (1) Primary screening medium: peptone 1-5%, sodium chloride 0.1-1%, beef extract 0.3-1%, casein 1-5%, solid-added agar 1-4%.

[0031] (2) Rescreening medium: white sugar 0.1-0.5%, bacteriological peptone 0.1-0.5%, pH 7.2

[0032] (3) Fibrin Plate

[0033] (4) Slant medium: peptone 0.5-2.5%, beef extract powder 0.2-2%, sodium chloride 0.5-2.5%, agar 1-5%, pH 7.3

[0034] 2. Operation

[0035] (1) Preliminary sieving: 1-2g soybean fermented soybean fermented fermented fermented soybean is used, soaked with a small amount of sterile saline and shaken for 30-60min, the soaking liquid is diluted by 10 times gradient method, and 0.1-1ml of the above dilution is applied to the Distributed in the primary screening medium, the results were observed after culturing at 30-37°C for 24-48h. Pick 5 single colonies that are round, leaf-like at the edges, wi...

Embodiment 2

[0038] The preparation of embodiment 2 natto fermented beverage

[0039] Include the following steps:

[0040] Soybean puree preparation: soybean soaking time is 1-4 days, and high-pressure cooking is used to cook, pulverize, add water and stir evenly to obtain soybean puree; the mass ratio of soybean to water is 1:1-1:20;

[0041]Enzymolysis: adding compound enzyme to soybean puree, and stirring at 20-50°C and 100-150r / min for 2-8 hours, the enzymolysis compound is obtained; the compound enzyme is 0.1-5wt% of the mass of soybean puree; the compound The content of pectinase in the enzyme is 1-10wt%, and the enzyme activity is 5×10 5 u / g, the content of neutral protease is 1-5wt%, the enzyme activity is 10 × 10 5 The content of u / g and cellulase is 1-5wt%, and the enzyme activity is 10×10 5 u / g.

[0042] Single-cell solution preparation: after diluting the enzymolysis complex with water to the quality of soybean puree, sterilize at 100-130°C for 10-60min to obtain a soybean...

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Abstract

The invention provides Bacillus natto BNA-128 / 001 / B128, which has high nattokinase yield and low odor, and can be used for the preparation of natto fermented beverages. The present invention also provides a natto fermented beverage and a preparation method thereof, comprising the following steps: preparation of soybean puree, enzymatic hydrolysis, preparation of single-cell solution; primary fermentation, seasoning, and secondary fermentation. The invention adopts the soybean single cell and the seed liquid of Bacillus natto for fermentation, increases the contact area between the Bacillus natto and the soybean cell, and improves the utilization rate of fermentation. Fermentation produces high concentrations of nattokinase and other nutrients (vitamin K, isoflavones, and amino acids), while retaining the flavor of natto.

Description

technical field [0001] The invention relates to the field of biological food, in particular to a Bacillus subtilis natto subsp. strain, a natto fermented beverage and a preparation method thereof. Background technique [0002] Natto is well known to the public for its unique taste and numerous health-care functions (thrombolysis, blood lipid lowering, removal of carcinogens in the body, regulation of intestinal flora and laxatives, etc.). For example, Chinese patent application 200810228955.7 discloses a nattokinase-producing Bacillus subtilis subsp. natto and its application; Chinese patent application 201510588951.X discloses a microwave-resistant Bacillus subtilis and its application in the preparation of nattokinase . But traditional natto is a solid food with a strong smell. There are three types of natto products: traditional natto, natto compound beverage and nattokinase health product. Traditional natto is more popular in Japan, but it is rarely available in resta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L11/65A23L11/50A23L33/00C12R1/125
CPCA23C11/106
Inventor 林继镕林才生黄有航郑芳
Owner 福建圣德生物科技有限公司