26 results about "Bacillus natto" patented technology

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.

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 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.

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 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.

The invention relates to the field of functional food preparation by a fermentation method, and discloses a preparation method and application of vitamin K2 and tea polyphenol reinforced fermented bean flour. The method comprises the following steps: activating bacillus natto serving as a starting strain into primary seeds, culturing the primary seeds in a seed culture medium at 37 DEG C for 12 hours according to an inoculum size of 1% to realize secondary seed culture, then culturing the secondary seeds in a fermentation culture medium containing bean flour and herb tea raw materials according to an inoculum size of 2%, culturing the secondary seeds at 40 DEG C for 6 days to obtain fermentation liquor, and filtering the fermentation liquor to obtain the finished product. And finally, adding a carrier into the fermentation liquid, and performing low-temperature freeze drying or spray drying. Different bean flour and herb tea raw materials are added into a fermentation culture medium, synchronous enrichment of vitamin K2 and tea polyphenol is achieved, and the obtained fermented bean flour is suitable for functional food, brewing drinks, nutrient enrichment ingredients and the like. The technological process is simple, parameters are clear, and amplification and industrial application are facilitated.

The application provides a bacillus natto and application thereof in preparation of functional feed for Chinese mitten crab breeding, and belongs to the technical field of aquaculture. Bacillus natto HQ-1 has been preserved in China Center for Type Culture Collection on August 11, 2025, and the preservation number is CCTCC No. M 20251811. Research shows that the bacillus natto has a water product pathogenic bacteria inhibition effect, a toxin degradation capacity and a water body environment purification function which are significantly improved compared with the same strain. The functional feed prepared by fermentation of the strain contains bioactive ingredients such as probiotic live bacteria, free amino acids, antibacterial lipopeptides and polyglutamic acid, can improve the nutritional form of the feed, improve the body weight, disease resistance and feeding rate of the Chinese mitten crab, and help to reduce the content of harmful substances in the aquaculture water body and improve the water body environmental quality. The application provides a new technical approach for green, antibiotic-free and sustainable breeding of the Chinese mitten crab.

This invention belongs to the field of turfgrass and forage grass maintenance technology, specifically relating to a microbial selenium protein preparation for alleviating drought stress in perennial ryegrass, its preparation method, application method, and application. The microbial selenium protein preparation comprises the following raw materials in specific weight proportions: peptone, beef extract, sucrose, salt, selenium-enriched mushroom powder, organosilicon, calcium amino acids, potassium humate, betaine, salicylic acid, and Bacillus natto. This microbial selenium protein preparation aims to solve the limitations of traditional drought-resistant methods and the poor effectiveness of single-component preparations. When using this microbial selenium protein preparation, it is first diluted and then applied as a root drench to ryegrass seedlings multiple times. The selenium protein preparation of this invention, through the synergistic effect of multiple components, can significantly improve the drought resistance of ryegrass. Furthermore, the preparation process of this protein preparation is simple, environmentally friendly, and efficient, suitable for ryegrass propagation and maintenance, and has broad application prospects.

The present application relates to the technical field of liquid fermentation of pueraria and blood orange, and specifically discloses a kind of pueraria and blood orange compound fermentation extract and its preparation method.A kind of preparation method of pueraria and blood orange compound fermentation extract includes first mixing fresh pueraria and blood orange peel, cutting, adding water and beating pulp, then adding cellulase, pectinase and alpha-amylase, enzymolysis, then inoculating bacillus natto fermentation, inoculating lactic acid bacteria fermentation again, after fermentation is completed, centrifugal filtration is carried out, and the filtrate is obtained, which is the pueraria and blood orange compound fermentation extract.The preparation method of the pueraria and blood orange compound fermentation extract provided in the present application can not only effectively protect and extract the antioxidant active ingredients in the pueraria and blood orange peel, but also further enhance the antioxidant capacity of the extract through the biological transformation during fermentation.

The present application relates to a kind of preparation of sauce, especially a kind of method for preparing sauce using shrimp head, comprising the following contents: shrimp head is stirred, water is added, and heated to cook, after cooking, filter to obtain shrimp head filtrate, rhizoma dioscoreae is washed clean, cut into small pieces, add water, then add protease to carry out enzymolysis, then heat inactivation filtered rhizoma dioscoreae filtrate, after being mixed evenly with shrimp head filtrate and rhizoma dioscoreae filtrate, obtain mixed solution A, mixed solution A is used as substrate to add bacillus natto, lactobacillus plantarum, white mold, and is placed into fermentation tank to carry out fermentation, obtain fermentation liquor, fermentation liquor is filtered by centrifugation, obtain seafood filtrate, seafood filtrate is added with salt, sugar, soy sauce and spice to boil inactivation sterilization, obtain mixed solution B, after mixed solution B is cooled, obtain seafood sauce.

The present invention discloses flaxseed meal natto and a preparation method thereof, and relates to the technical field of food processing, the flaxseed meal natto is prepared from the following raw materials by weight: 16%-24% of flaxseed meal, 76%-84% of soybeans, and bacillus natto powder accounting for 0.4%-0.8% of the total weight of the soybeans and the flaxseed meal. According to the flaxseed meal natto and the preparation method thereof, 16-24% of flaxseed meal and 76-84% of soybeans are mixed according to a specific weight ratio to serve as a fermentation substrate, polyphenol substances rich in the flaxseed meal and volatile nitrogen-containing compounds generated in the fermentation process are subjected to a Schiff base reaction, and the flaxseed meal natto is obtained. The method effectively reduces the unacceptable ammonia odor in the traditional natto, endows the linseed product with special oil crop fragrance, controls the inoculum size of the bacillus natto powder to be 0.4-0.8% of the total weight of the soybean and the linseed meal, and combines the process conditions of fermentation at 34-43 DEG C for 18-26 hours to obtain the linseed natto. And the bacillus natto maintains proper metabolic activity under a carbon source and a nitrogen source provided by a proper amount of linseed meal.

The application provides an artificial breeding method of Pseudobagrus vachelli hybrid, and relates to the field of aquaculture.The artificial breeding method of Pseudobagrus vachelli hybrid comprises the following steps: (1) parent selection; (2) parent cultivation: feeding female parent fish feed I and male parent fish feed II three months before breeding; feed I raw materials: fish meal, soybean meal, corn meal, astaxanthin, beta-glucan, compound microbial agent, compound A; feed II raw materials: fish meal, squid meal, saltwort powder, astaxanthin, rosemary acid, compound microbial agent, compound B; compound microbial agent raw materials: Bacillus ligniniphilus, Bacillus pumilus and Bacillus natto; compound A raw materials: Dendrobium officinale, Gynostemma pentaphyllum, ramie root, Aralia decaisneana leaf and perilla seed; compound B raw materials: sea horse, Cistanche, Acanthopanax, water caltrop shell and moringa seed; (3) fertilization and hatching to obtain fry.The application has the advantages of high egg-laying amount of Pseudobagrus vachelli hybrid single-tail female fish, high fertilization rate and high hatching rate, and reduces fry deformity.

The application discloses a chicken feed additive rich in DHA and having liver protection function, and a preparation method and application thereof. The chicken feed additive contains the following components in parts by weight: 40-60 parts of double-source DHA reinforcing component, 20-30 parts of plant synergistic liver protection component, and 5-10 parts of microecological and metabolic regulator. The double-source DHA reinforcing component is compounded from compound DHA microcapsules and squid egg powder. The plant synergistic liver protection component is a compound product formed by synergistic fermentation of sea buckthorn seed meal, spilanthes acmella and pineapple residue by bacillus natto. The microecological and metabolic regulator contains bacillus natto powder, vitamin E powder and tea polyphenol powder. The DHA content of the chicken eggs produced by the method can reach 250 mg / 100 g or more, and the proportion of phospholipid type DHA in the total DHA is greater than or equal to 35%. Meanwhile, the liver function of the laying hens is normal, the liver index and fat deposition rate are maintained in the normal physiological range, and the body health of the laying hens is effectively ensured.

This invention provides a composition with hepatoprotective and intestinal-protective effects, its preparation method, and its application, belonging to the field of aquaculture technology. The composition with hepatoprotective and intestinal-protective effects provided by this invention is made from the following raw materials: Gynostemma pentaphyllum, Hippophae rhamnoides, Euryale ferox, pumpkin seeds, Polygonatum odoratum, Scutellaria baicalensis, Houttuynia cordata, and a compound microbial agent, wherein the compound microbial agent is composed of Candida utilis, Bacillus natto, and Saccharomyces cerevisiae. The composition provided by this invention is entirely non-toxic and contains no prohibited ingredients. Its medicinal properties are balanced in terms of cold and hot properties, avoiding the damage to the spleen and stomach of aquatic animals caused by long-term feeding of traditional cold-natured medicinal materials. It can be added to feed regularly throughout the entire aquaculture cycle, meeting the requirements of green antibiotic-free aquaculture, and there are no drug residues or withdrawal period restrictions. Furthermore, it can achieve bidirectional synergistic regulation of the liver and intestines, with comprehensive target action. In addition, the composition provided by this invention can not only enhance the stress resistance of aquatic animals and reduce the incidence of aquaculture diseases, but also improve digestive and absorptive functions, thereby increasing the efficiency of aquaculture production.

This invention relates to the field of tofu processing technology, and discloses a multi-bean-based odorless, high-activity freeze-dried natto tofu and its preparation method. The method includes the following steps: 1) Raw material processing: selecting one or more types of beans, screening to remove impurities, soaking, dehydrating, and peeling; 2) Slurry preparation: grinding and filtering the peeled beans, then adding auxiliary materials and homogenizing to obtain soy milk; 3) Segmented temperature-controlled fermentation: cooling the soy milk to 37°C, inoculating with Bacillus natto bacterial solution, stirring evenly, and then fermenting in segments under controlled temperature; 4) Shaping and cutting: injecting the fermented soy milk into molds and cutting to form tofu blocks; 5) Quick-freezing: quick-freezing the tofu blocks at -45°C ± 2°C; 6) Gradient vacuum freeze-drying: subjecting the quick-frozen tofu blocks to gradient vacuum freeze-drying; 7) Packaging and inspection: packaging and inspecting the freeze-dried tofu blocks. The natto tofu produced by this invention eliminates the beany and ammonia odors, maintains both activity and taste, and has long shelf life.

The invention provides a chili stem fermented feed and a production method thereof. The preparation method comprises the following steps: by taking chili stems as a raw material, carrying out superfine grinding, adding an aspergillus oryzae culture, uniformly mixing, spraying a high-activity compound bacteria solution (containing bacillus natto, saccharomycetes, clostridium butyricum, pediococcus acidilactici and bacillus coagulans) on the surface, adjusting the humidity to 35-40%, and carrying out anaerobic fermentation to obtain the chili stem fermented feed. According to the present invention, the directed fermentation and other technologies are adopted to promote the synergistic effect of bacteria, enzymes, acids, peptides and capsaicin, such that the nutrients, the functional components, the microbial colonies and the like in the chili stems are significantly changed, the fermented feed is rich in beneficial bacteria and biological enzymes, and after livestock and poultry are fed with the fermented feed, the egg white gel elasticity is increased, and the development of egg sausages, egg tofu and other products is easily achieved.

An advanced glycation endproduct production inhibitor according to the present invention contains a Bacillus natto culture extract as an active ingredient. According to the present invention, since a Bacillus natto culture extract derived from a food material is contained as a main ingredient, it is possible to safely ingest the advanced glycation endproduct production inhibitor without worrying about side effects. In addition, mass production is possible and distribution to the market can also be easily achieved.

The bacillus natto freeze-dried food is prepared from the following components in parts by weight: 20 to 30 parts of natto concentrate, 8 to 12 parts of modified dietary fiber, 10 to 20 parts of porous starch, 4 to 6 parts of xylitol, 5 to 8 parts of high fructose corn syrup, 0.05 to 0.08 part of trehalose, 0.15 to 0.25 part of potassium sorbate, 0.15 to 0.25 part of table salt and 10 to 14 parts of rapeseed oil. According to the bacillus natto freeze-dried food and the processing technology thereof disclosed by the invention, the obtained bacillus natto freeze-dried food is good in oxidation resistance and antibacterial property, excellent in nutritional value and fine and smooth in mouth feel.

The invention relates to the technical field of microorganisms, in particular to a composition and a method for reducing COD (Chemical Oxygen Demand) of drilling cuttings. The composition comprises a compound microorganism combination, wherein the compound microorganism combination comprises an oil removal microorganism combination and a fermentation microorganism combination; the oil removal microorganism combination comprises bacillus and pseudomonas; the oil removal microorganism combination comprises bacillus and pseudomonas; the fermentation microorganism combination comprises bacillus, bacillus natto, actinomycetes, trichoderma and saccharomycetes. The invention provides a specific microbial composition, which can be effectively applied to COD degradation, and especially can degrade the COD concentration in the drilling cuttings to 100 mg / L or below within a short time under the matching action of the specific microbial composition, wood chips and biochar, so that the specific microbial composition has important application value in the field of microbial degradation treatment.

The invention discloses a preparation method for producing vitamin K2 through high-density fermentation of bacillus natto, and belongs to the technical field of microbial fermention.The preparation method comprises the following steps that S1, strains are constructed and screened, and bacillus natto serves as a starting strain; s2, preparation of a seed solution and slant activation: inoculating a slant activation culture medium with the seed solution, and culturing to obtain a slant strain with stable activity; seed tank expanding culture: inoculating the slant strain into a seed tank expanding culture medium to obtain a high-activity and high-concentration seed solution; s3, high-density fermentation: inoculating the seed solution into the optimized fermentation culture medium according to the inoculum size of 10%-12% (v / v), adopting a two-stage pH-dissolved oxygen coordinated regulation strategy and regularly supplementing materials, and carrying out fermentation culture for 72-80 hours to obtain a fermentation solution with high biomass and high MK-7 yield; s4, extracting and purifying the product to obtain a vitamin K2 product. The method has the technical effects of high strain yield, high fermentation efficiency, simplicity and convenience in extraction and purification, high product purity and low cost.

The invention provides bacillus natto and application, and belongs to the technical field of microorganisms. The bacillus natto disclosed by the invention is bacillus natto DG2-7 which is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has the preservation number of CGMCC No.36482, and relates to application of the bacillus natto DG2-7 in improvement of intestinal functions and body metabolism. The strain can be used for preparing natto, natto powder, natto tablets and other preparations, has the effects of regulating constipation, diarrhea, flatulence, sour regurgitation and bad breath, can assist in reducing blood triglyceride and relieving gout, and is beneficial to relieving female dysmenorrhea. In a test, good intestinal regulation and metabolism improvement effects are shown, and the comprehensive function is superior to that of a commercially available probiotic product.

The application provides high-SDF wheat bran powder and a preparation method and application thereof. The steps are as follows: S1. high-quality wheat bran is taken, washed, dried, ultra-finely pulverized and sieved to obtain wheat bran powder; S2. water is added to the wheat bran powder, cellulase is added, ultrasonic treatment is carried out, and enzyme hydrolysis is carried out, 80 DEG C short-time enzyme inactivation is carried out, and the fermentation substrate is obtained after cooling; S3. the water content of the substrate is adjusted, and constant-temperature fermentation is carried out in stages at 37 DEG C: stage one is aerobic fermentation by inoculating Bacillus natto; stage two is anaerobic fermentation by adding sterile water to adjust the water content, introducing nitrogen, inoculating Lactobacillus plantarum and adding food-grade ferulic acid esterase; S4. the fermentation product is subjected to vacuum freeze-drying, ultra-fine pulverization and sieving, and the high-SDF wheat bran powder is obtained. The application breaks through the bottleneck of the disconnection between pretreatment and fermentation, low enzyme utilization rate and non-targeted product conversion in the existing process by using the mild enzyme-preserving pretreatment-bacteria-enzyme synergistic stage-by-stage fermentation technology, realizes efficient value-added modification of wheat bran resources, and expands the application scene of the wheat bran in low GI functional food.

The invention relates to the technical field of aquaculture, and particularly discloses a complex microbial inoculant for water purification and vibrio prevention and control and a preparation method of the complex microbial inoculant. The complex microbial inoculant for water quality purification and vibrio prevention and control comprises bacillus subtilis, bacillus natto and bacillus pumilus in a viable count ratio of (1-3): (1-2): (1-2). The bacillus subtilis is a strain capable of producing protease and amylase; the bacillus natto is a bacterial strain capable of generating nattokinase and protease; the bacillus pumilus is a bacterial strain capable of generating antibacterial small peptide for inhibiting vibrio. The total viable count of the complex microbial inoculant can be increased, the COD degradation rate of the complex microbial inoculant within a short time and the vibrio inhibition rate of the complex microbial inoculant within a long time can be increased, and the rapid water quality purification performance and the lasting vibrio prevention and control performance of the complex microbial inoculant can be improved.