66 results about "Bacillus natto" patented technology

The invention relates to the technical field of collagen peptide extraction, and particularly discloses aquatic collagen tripeptide and a processing technology thereof, and the processing technology comprises the following steps: step S1, fish skin pretreatment; step S2, performing enzymolysis; step S3, fermentation; step S4, separation and purification; starting from three aspects, firstly, a modified degreasing agent is added in the degreasing treatment process, the modified degreasing agent takes 1-ethyl-3-methylimidazole acetate, zinc phytate and calcium citrate as main components according to a specific mass ratio, and secondly, gel emulsion is added in the enzymolysis process, so that the modified degreasing agent is prepared. The gel emulsion has an oil gel structure, grape seed oil and sodium lignin sulfonate, and 3, a composite strain is added in the fermentation process, the composite strain is prepared by mixing bacillus natto and lactobacillus plantarum according to a specific proportion, and the purity and the extraction rate of the aquatic collagen tripeptide are improved through the synergistic effect of all the procedures.

The present invention provides an essence containing chlorella extract and a preparation method thereof. The chlorella extract process comprises the following steps: raw material pulverization; enzymatic hydrolysis with cellulase and trypsin; primary fermentation using a mixture of Bacillus natto and Bacillus pumilus; addition of bamboo leaf extract, corn steep liquor, and sucrose, followed by inoculation with Rhodotorula glutinosus for secondary fermentation to obtain the chlorella extract. The mixed fermentation of multiple strains exhibits a synergistic effect, resulting in greater enrichment of natural products during the fermentation process compared to single-strain fermentation. Furthermore, the present invention provides an essence containing chlorella extract, glycerin, sodium hyaluronate, honey, and water, which exhibits significant moisturizing, antioxidant, and soothing effects.

The invention provides a 2-succinyl-5-enol acetonyl-6-hydroxy-3-cyclohexene-1-carboxylic acid (SEPHCHC) synthase mutant, which is characterized in that on the basis of a bacillus subtilis SEPHCHC synthase gene MenD, 12 SEPHCHC synthase mutants are obtained by virtue of a site-specific mutagenesis PCR (Polymerase Chain Reaction) technology, and the SEPHCHC synthase gene MenD is used as a base. Recombinant bacteria of bacillus subtilis or bacillus natto or bacillus licheniformis or bacillus amyloliquefaciens for expressing the mutant are respectively constructed, and the yield of heptaene menadione fermented by the recombinant bacteria is 74%-203% of the yield of heptaene menadione fermented by the recombinant bacteria of bacillus subtilis for expressing wild type SEPHCHC synthase MenD.

The present application belongs to the technical field of biological medicine, and particularly relates to a chitosan-embedded probiotic gel microcapsule, a preparation method thereof and application of the microcapsule in preparation of an anti-Helicobacter pylori infection medicament. The superfine chitosan powder is used as a coating of the probiotic gel microcapsule, which is conducive to maintaining a high pH value in the microcapsule for a long time and providing a good living environment for the probiotic bacteria. Moreover, after the microcapsule enters the body, the peripheral chitosan powder first contacts the strong acid environment in the gastric juice, thereby providing a certain buffer barrier for the probiotic bacteria and the strong acid environment, so that the probiotic bacteria are prevented from being inactivated by the strong acid gastric acid. Meanwhile, the protonated chitosan shell plays a bridging role to make the microcapsule adsorbed on the gastric wall, thereby increasing the residence time of the microcapsule in the stomach, prolonging the time for the probiotic bacteria such as Bacillus natto to exert an ecological effect in the gastric juice, and finally achieving a good inhibitory effect on Helicobacter pylori.

The invention belongs to the field of compositions, and particularly relates to an anti-colitis composition and application, the anti-colitis composition comprises bacillus natto JLNA2301 bacterial liquid and ginseng water-soluble dietary fiber; the preservation number of the bacillus natto JLNA2301 is CGMCC (China General Microbiological Culture Collection Center) No. 27770; the volume mass ratio of the bacillus natto JLNA2301 bacterial liquid to the ginseng water-soluble dietary fibers in the composition is (8-10) mL: (0.25-1) g, and the viable count of the bacillus natto JLNA2301 bacterial liquid is 1 * 10 < 8 >-1 * 10 < 10 > CFU / mL; the composition can be used for preventing and treating colon shortening and bleeding caused by ulcerative colitis, repairing intestinal barrier protein and inhibiting a TLR4 / NF-kappa B inflammation pathway; the intestinal flora structure is regulated in a prevention period and a treatment period.

The invention belongs to the technical field of agricultural fertilizers, and particularly relates to an amino acid water-soluble fertilizer containing chitosan oligosaccharide and salt-tolerant bacillus and a preparation method of the amino acid water-soluble fertilizer. According to the method, litopenaeus vannamei heads are used as raw materials, a refined solution is prepared through mixed acid pretreatment, double-enzyme fermentation and nanofiltration membrane desalination, and the refined solution is mixed with a salt-tolerant domesticated bacillus licheniformis / bacillus natto solution, citric acid-malic acid chelated medium elements and a protective agent. According to the method, by optimizing a pretreatment process and a chelating system, synergistic degradation of shrimp head protein and chitin is achieved, the prepared fertilizer has the compound functions of amino acid, chitosan oligosaccharide and a salt-tolerant microbial agent, the problems that a microbial agent in a traditional fertilizer is poor in salt tolerance and prone to precipitation are solved, and the method is suitable for facility agriculture and saline-alkali soil and has a wide application prospect. The crop stress resistance can be enhanced; the growth effect is improved.

The invention relates to the technical field of fermented bean products, in particular to fermented bean curd rich in nattokinase and a preparation method of the fermented bean curd. Comprising the following steps: carrying out strain activation and enlarged culture on bacillus natto, centrifuging, and removing supernatant to obtain a bacillus natto precipitate; uniformly mixing mucor and bacillus natto precipitates with sterile water in proportion to prepare a strain suspension; preparing a bean curd blank, spraying the strain suspension, and carrying out primary fermentation to obtain a bean curd blank; spreading table salt on the surface of the bean curd blank to pickle the bean curd blank to obtain a salted blank; preparing a soup base, inoculating the bacillus natto precipitate, fermenting, and preparing a fermented bean curd soup base; and putting the salt blank and the fermented bean curd soup base into a container, sealing, and carrying out post-fermentation under the condition of constant temperature, so as to obtain the fermented bean curd rich in nattokinase. The method has the advantages that the biological activity of the nattokinase in a salt environment is improved by a method of reducing the use amount of the salt and performing multiple fermentation on the bacillus natto; and a fermentation microbial enzyme system is enriched.

The invention discloses fermented soybean meal and a preparation method thereof, and belongs to the technical field of fermented food. After soybean meal and soybean slurry are mixed, bacillus natto and kluyveromyces marxianus are inoculated for fermentation, and the fermented soybean meal can be obtained. According to the method, bacillus natto and kluyveromyces marxianus are used as fermentation strains, a soybean meal processing technology is optimized through a single-bacterium and mixed-bacterium fermentation technology, the influence of fermentation on physicochemical properties, functional activity and flavor quality of soybean meal is systematically explored, a high-value fermented soybean meal product is prepared, and the nattokinase (NK) activity of the mixed-bacterium fermented soybean meal reaches 6562.49 IU / g. High-activity nattokinase can be produced by fermenting soybean meal with bacillus natto, and the flavor of the fermented soybean meal can be improved and the nutritional value of the soybean meal can be improved by mixed fermentation with kluyveromyces cerevisiae. According to the technical scheme, high-value utilization of soybean meal resources can be promoted, the cost of terminal products can be reduced, and dependence on soybean import can be reduced.

The invention discloses a preparation and production process of natto soybean milk, which comprises the following steps: (1) preparing soybean milk: preparing soybeans into soybean milk, conveying the soybean milk into a first vacuum heat preservation tank, and cooling the soybean milk to 37 DEG C; (2) auxiliary material pretreatment: preparing sugar, a thickening agent and clear water, putting the sugar, the thickening agent and the clear water into a second vacuum heat preservation tank, sterilizing the interior of the second vacuum heat preservation tank, and cooling to 37 DEG C to prepare premixed auxiliary material liquid; (3) performing primary fermentation, namely aseptically conveying the premixed auxiliary material liquid prepared in the step (2) into a first vacuum heat preservation tank in a pipeline manner, adding bacillus natto into the first vacuum heat preservation tank, and performing micro-pressure fermentation for 24 hours under the pressure condition of 0.05-0.10 MPa to prepare nattokinase; and (4) secondary fermentation: cooling the nattokinase prepared in the step (3) to 20-28 DEG C, adding mucor into the first vacuum heat preservation tank, and performing micro-pressure fermentation for 24 hours to prepare the natto soybean milk.

The invention provides natto as well as a preparation method, health-care food and application thereof. The preparation method comprises the following steps: soaking soybeans; sterilizing the soaked soybeans; inoculating the sterilized soybeans with bacillus natto for first-stage fermentation, and then adding lactose into a fermentation system for second-stage fermentation to obtain natto; wherein the addition amount of the lactose is that 1-10% of the lactose is added on the basis that the mass of the dry beans is 100%. According to the method, special odor of traditional natto is removed, and the prepared natto powder has good nattokinase activity and a remarkable blood sugar reducing effect.

The invention relates to the technical field of microbial fermentation engineering, and particularly discloses natto red yeast rice herb bean flour and a preparation method thereof. The preparation method comprises the following steps: respectively activating specifically preserved bacillus natto and monascus to obtain secondary seed solutions; inoculating the two seed solutions into a solid-state fermentation culture medium for co-fermentation; and inactivating, drying and crushing the fermentation product to obtain a finished product. The solid-state fermentation culture medium is prepared by compounding a bean matrix (soybeans, black beans or chickpeas) and herb tea components (roses, lotus leaves, chrysanthemums, mulberry leaves, haws, cassia seeds and the like). Through the synergistic effect of the bacillus natto and the monascus, nattokinase and monacolin K are efficiently enriched in a single fermentation system at the same time, conversion of soy isoflavone to a high-bioavailability aglycone type is remarkably promoted, and the obtained product has multiple health-care functions of thrombolysis, lipid reduction, efficient absorption and the like.

This invention discloses a method for processing bamboo shoot residue that synergistically enhances the content of soluble dietary fiber and its bound polyphenols. Using waste bamboo shoot residue as raw material, the fermentation bacteria are all food-grade. Specifically, a multi-strain coupled fermentation is employed, including *Bacillus belye*, *Bacillus natto*, *Trichoderma kangsei*, *Cladosporium*, *Aspergillus pamoateus*, and *Bacillus coagulans*. This significantly alters the ratio and content of soluble and insoluble dietary fiber in the bamboo shoot residue and substantially increases the content of dietary fiber-bound polyphenols, synergistically enhancing the content of soluble dietary fiber and its bound polyphenols, thereby producing high-quality dietary fiber. This invention is simple to operate, low in cost, and allows for easier control of fermentation conditions. It is highly efficient and does not easily damage the non-covalent bonds (hydrogen bonds, electrostatic or ionic bonds, etc.) or covalent bonds (ester bonds, ether bonds, etc.) binding dietary fiber and polyphenols. It also has no significant impact on the pH and temperature of the environment, and can significantly increase the content of soluble dietary fiber and its bound polyphenols in bamboo shoot residue.

The invention discloses selenium-containing chickpea peptide, a preparation method thereof and application of the selenium-containing chickpea peptide in preparation of antihypertensive drugs, and belongs to the technical field of bioactive peptides. According to the method, selenium-rich bacillus natto is used for fermenting chickpeas to obtain selenium-containing chickpea protein hydrolysate, and then the selenium-containing chickpea peptides PQM and PQML are obtained through fermentation condition optimization and a quantitative peptidomics technology. Experiments prove that the selenium-containing chickpea peptide has good in-vivo stability, bioavailability and antihypertensive activity, has the effect of inhibiting the activity of angiotensin converting enzyme (ACE), and has the potential of preventing or treating hypertension.

The invention relates to the technical field of collagen peptide extraction, and specifically discloses an aquatic collagen tripeptide and a processing technology thereof. The process comprises the following steps: step S1, pretreating fish skin; step S2, enzymatic hydrolysis; step S3, fermentation; and step S4, separation and purification. The invention proceeds from three aspects: first, a modified degreasing agent is added during the degreasing process, wherein the modified degreasing agent comprises 1-ethyl-3-methylimidazole acetate, zinc phytate and calcium citrate in a specific mass ratio as main components; second, a gel emulsion is added during the enzymatic hydrolysis process, wherein the gel emulsion has an oil gel structure, grape seed oil and sodium lignin sulfonate; and third, a composite strain is added during the fermentation process, wherein the composite strain is prepared by mixing Bacillus natto and Lactobacillus plantarum in a specific ratio. Through the synergistic effect of the above steps, the purity and extraction rate of the aquatic collagen tripeptide are improved.

The application discloses selenium-containing chickpea peptides, a preparation method thereof and application of the selenium-containing chickpea peptides in preparation of blood pressure lowering drugs, and belongs to the technical field of bioactive peptides. Selenium-enriched Bacillus natto is used to ferment chickpeas to obtain selenium-containing chickpea protein hydrolysate, and then fermentation conditions are optimized and quantitative peptidomics technology is used to obtain selenium-containing chickpea peptides PQM and PQML. Experiments prove that the selenium-containing chickpea peptides have good in-vivo stability, bioavailability and blood pressure lowering activity, have an effect of inhibiting angiotensin converting enzyme (ACE) activity, and have potential for preventing or treating hypertension.

The invention provides a natto food antibacterial preservative, a preparation method and application, and belongs to the technical field of food preservation, the preservative is mainly prepared from the following raw materials: mixed beans, protease, bacillus natto and enterococcus faecium; wherein the mixed beans consist of the following components in parts by mass: 30-50 parts of soybeans, 40-50 parts of peas, 5-10 parts of oats and 10-20 parts of wheat; the use amount of the protease is 0.1-0.5% of the total mass of the mixed beans; the use amount of the bacillus natto is 1%-3% of the total mass of the mixed beans; the dosage of the enterococcus faecium is 1%-3% of the total mass of the mixed beans. Through scientific compatibility, the antibacterial and preservative effects of the natto paste are improved, and the technical blank of organic natto preservatives in the field of long-acting bacteriostasis of food bodies is filled.

The invention relates to the field of microorganisms, in particular to bacillus natto JLNA2301 and application of a fermentation product of the bacillus natto JLNA2301, the preservation number of the bacillus natto JLNA2301 is CGMCC No.27770, the preservation date is July 3, 2023, the suggested classification name is bacillus natto, the preservation number is CGMCC No.27770, the preservation number is CGMCC No.27770, the suggested classification name is bacillus natto, and the preservation number is CGMCC No.27770. The bacillus natto JLNA2301 or the fermentation product of the bacillus natto JLNA230 can be used for preventing or treating osteoporosis or intestinal flora disorder.

This inhibitor for the production of advanced glycosylation end products contains a bacillus natto culture extract as an active ingredient. According to the present invention, a bacillus natto culture extract derived from a food material is contained as a main component, and can be safely ingested without concern of side effects. In addition, mass production can be realized, and market circulation is easy.

The invention provides a method for improving nattokinase activity, which comprises the following steps: adding a bean natural extract into a basic seed culture medium containing a carbon source, a nitrogen source and a metal ion source to obtain a target seed culture medium, inoculating bacillus natto freeze-dried powder, and culturing to obtain a thallus activation solution; the method comprises the following steps: sequentially carrying out ultrahigh pressure treatment and grinding treatment on bean raw materials to obtain raw material slurry, mixing the raw material slurry with a carbon source, a nitrogen source and a metal ion source, and sterilizing to obtain a fermentation medium; inoculating the thallus activation solution to a fermentation culture medium for segmented fermentation; and sequentially carrying out low-temperature centrifugation, filtration purification and low-temperature precipitation treatment on the fermentation product, redissolving the obtained nattokinase precipitate with a solution, and then carrying out physical freeze-drying treatment. The bean natural extract is used for promoting thallus activation, ultrahigh pressure treatment is used for releasing nutrient substances, fermentation parameters are regulated and controlled in stages to promote high-efficiency synthesis of nattokinase, low-temperature purification is used for retaining enzyme activity, and finally high-activity nattokinase is obtained.

The invention discloses an application of chaetocin in preparation of a liver-protecting and anti-stress feed additive for mandarin fish. The feed additive comprises chaetocin, and the concentration of the chaetocin in the feed additive is 0.1-0.5 mg / mL. The feed comprises a basal feed and a feed additive, wherein the addition amount of chaetocin in the feed additive in the basal feed is 0.25 mg / kg. Compared with bile acid and bacillus natto, the chaetocin serving as a feed additive in mandarin fish culture is more beneficial to liver protection, liver stress resistance and intestinal health maintenance.

The utility model provides a nattokinase fermentation culture device and relates to the technical field of fermentation culture devices. The utility model relates to a nattokinase fermentation culture device, in particular to a nattokinase fermentation culture device, which solves the technical problem that soybeans and bacillus natto are not uniformly mixed manually after feeding in the prior art, and comprises a support base, a support frame, a culture device, a constant-temperature tube and a constant-temperature controller, the support frame is fixedly connected to the rear side of the top of the support base, and the culture device is mounted in the middle of the support frame; nine constant-temperature pipes are evenly installed in the incubator at intervals, a constant-temperature controller is installed on the outer side of the incubator, a feeding port is formed in the top of the incubator, the first fixing block is fixedly connected to the top of the incubator, and the first motor is installed on the first fixing block. The first motor is started, and the output shaft of the first motor drives the stirring rod and the scraper blade to rotate, so that the soybeans and the bacillus natto in the incubator are stirred and mixed, and the soybeans and the bacillus natto uniformly react.

The invention provides application of bacillus natto in fermentation of agrocybe cylindracea and co-production of polypeptide and vitamin K2 and a method, and belongs to the technical field of microbial fermention.The bacillus natto is used for fermentation of agrocybe cylindracea to obtain polypeptide and vitamin K2; the bacillus natto is preserved in Guangdong Microbial Culture Collection Center on October 21, 2020, and the preservation number of the bacillus natto is GDMCC No: 61234. The agrocybe cylindracea polypeptide and the vitamin K2 can be co-produced, compared with a traditional enzyme method for preparing the agrocybe cylindracea peptide, the method has the advantages of being high in conversion rate, simple in process, green, economical and the like, the fermented agrocybe cylindracea peptide has multiple functions of lowering cholesterol and blood sugar and resisting oxidation, and the method has very high application value and economic value.

The invention discloses a complex microbial inoculant containing bacillus natto and an application of the complex microbial inoculant. The complex microbial inoculants comprise bacillus natto, bacillus amyloliquefaciens or leuconostoc citreum. According to the preparation method disclosed by the invention, a strategy of compound fermentation of bacillus natto FK001 and bacillus amyloliquefaciens QH-20002 is adopted, and tricholoma matsutake is taken as a fermentation raw material, so that the fermented beverage with high oligopeptide content is prepared; the fermented beverage with high oligosaccharide content is prepared by adopting a strategy of compound fermentation of bacillus natto FK001 and leuconostoc citreum and taking lucid ganoderma as a fermentation raw material.

The invention relates to the technical field of probiotics, in particular to probiotic liquid and application thereof, and the probiotic liquid comprises bacillus natto, saccharomycetes and lactic acid bacteria. The preparation method of the probiotic liquid comprises the following steps: S1, preparing a culture medium, and sterilizing; s2, bacillus natto, saccharomycetes and lactic acid bacteria are inoculated into the culture medium for fermentation; s3, preparing to obtain a finished product. The probiotic liquid is applied to disease prevention, materials and fertilizers and water purification and deodorization. The bacillus natto, the lactic acid bacteria and the saccharomycetes interact with one another, so that the obtained finished product has the capabilities of decomposing fibers and macromolecules and inhibiting infectious microbes. Moreover, enzymes and enzymes are generated in the synthesis process of the three components, so that the product has more efficacy, and the product can play an important role in disease prevention, as a feed and fertilizer additive, and in water purification and deodorization.

The present application relates to a high-enzyme-activity protease producing bacillus natto FMN-1 with preservation number of CGMCC No.20659, and relates to the enzyme produced by the strain and the preparation method of the enzyme, and relates to a functional feed additive for preventing and treating avian necrotic enteritis of the strain and the enzyme, and relates to the preparation method of the additive, belonging to the technical field of poultry feed and feed additive. The weight fraction composition is as follows: 20-35 parts of traditional Chinese medicine enzymolysis mixture, 4-9 parts of bacillus natto, 4-10 parts of vitamin C, 4-10 parts of vitamin E, and 40-60 parts of talc. The feed digestion rate, daily weight gain of poultry can be improved, and the feed conversion ratio can be reduced. Taking broiler as an example, the daily weight gain is between 1.37% and 2.48%, and the feed conversion ratio is between 1.64 and 1.67. The immune function of poultry is improved, the disease resistance is enhanced, and the avian necrotic enteritis caused by clostridium perfringens is effectively prevented and treated.

This invention provides a natto fermentation composition and its application, belonging to the field of natto fermentation technology. The natto fermentation composition provided by this invention includes *Lactobacillus casei*, *Kluyveromyces lactis*, and *Bacillus natto*. The natto fermentation composition provided by this invention significantly increases nattokinase activity while reducing ammonia odor, making the fermented natto more acceptable to consumers. The natto fermented using the natto fermentation composition and method of this invention has a nattokinase activity as high as 2620.43±4.05 U / mL, and the natto fermented by this invention has a low volatile basic nitrogen content and a high sensory evaluation.

The invention belongs to the technical field of microbial engineering, and particularly provides preparation and application of selenium-enriched bacillus natto. Bacillus natto JLNA2301 is subjected to primary fermentation through a liquid culture medium, and a seed culture solution is obtained; inoculating the seed culture solution into a liquid culture medium containing inorganic selenium for secondary fermentation to obtain a selenium-rich strain fermentation solution; the inorganic selenium conversion rate of the strain is 97%, and the selenium content of the strain reaches 165 micrograms / g; the selenium-enriched bacillus natto can improve the reduction of the body mass of the aged animal, enhance the muscle strength and the active degree of the aged animal and improve the learning and memory ability of the aged animal; meanwhile, the selenium-enriched bacillus natto can regulate oxidative stress levels of serum, liver, kidney, skeletal muscle and the like of the aged animals, reduce levels of inflammatory factors such as TNF-alpha, IL-1beta and IL-6 of the serum, and antagonize liver injury caused by aging by regulating and controlling a PI3K / Akt signal channel.

The formula of the microbial agent for improving the quality of the solanaceous fruits is characterized by comprising the following raw materials: bacillus subtilis; bacillus amyloliquefaciens; bacillus megaterium; a paenibacillus mucilaginosus; lactobacillus plantarum; yeast; bacillus natto; humic acid; sodium alginate; an amino acid; glucose; wheat bran; corn flour; the water and the microbial agent are used for planting solanaceous fruits such as tomatoes, and have outstanding advantages. The appearance, taste and nutritional quality of fruits can be remarkably improved, the soil structure and fertility are improved, and the dosage of chemical fertilizers and pesticides is reduced. Wherein the bacillus subtilis and the like enhance the disease resistance of plants, the bacillus megaterium and the like improve the nutrient effectiveness, and the lactobacillus plantarum and the like improve the soil acidity and alkalinity and improve the fruit flavor. Bacillus natto is wide in application, strong in activity, fast in breeding, and capable of inhibiting harmful bacteria and converting organic matters. A plurality of microorganisms are cooperated, so that the microbial inoculum is good in stability and adaptability, not only promotes crop growth, but also meets green planting requirements.

The present invention discloses a Bacillus natto for inhibiting porcine rotavirus, its construction method and application, belonging to the technical fields of medicine and animal husbandry. In the present invention, a recombinant Bacillus natto is constructed. Taking porcine intestinal epithelial cells (IPEC-J2) as the research object, according to whether the IPEC-J2 cells are treated with PoRV or the fermentation broth of the original Bacillus natto and the fermentation broth of the constructed Bacillus natto (100 μL), a negative control group, a PoRV infection group and a fermentation broth + PoRV infection group are respectively set up. By detecting the replication and proliferation of PoRV in IPEC-J2 cells, it is found that the constructed Bacillus natto can effectively inhibit the replication of porcine rotavirus. The present invention has wide applications in the production of antiviral drugs and feed additives.

The invention relates to the technical field of fermented food equipment, in particular to a fermentation preparation method of tea brown tree fiber and superoxide dismutase composite natto, which comprises the following steps: preparing soybeans, tea brown tree fiber subjected to alkaline hydrolysis-enzymolysis pretreatment, superoxide dismutase freeze-dried powder and natto bacillus subtilis CGMCC No.1.1564 bacterial suspension; soybeans are added into deionized water with the mass being 3 times that of the soybeans, the soybeans are soaked for 8 h at the constant temperature of 30 DEG C, the water absorption capacity of the soaked soybeans is 1.8 times of the mass of the soybeans, and no hard core exists. According to the method, the adding time of the superoxide dismutase is optimized, the action stage of bacillus natto on high-activity protease in the exponential phase is avoided, and meanwhile, the activity loss of the superoxide dismutase in the fermentation and storage process is remarkably reduced by means of the adsorption protection effect of the tea brown tree fibers subjected to alkaline hydrolysis-enzymolysis pretreatment on the superoxide dismutase; and the full function is ensured.