556 results about "Bacillus natto" patented technology

The invention relates to micro-ecological Chinese medicine preparation for livestock and poultry by adoption of multi-strain fermentation production and a fermentation method. The compositions of traditional Chinese medicines in a culture medium of the fermentation preparation include: radix astragali, radix codonopsitis, Atractylodes macrocephala, Poria cocos, liquorice, medicated leaven, hawkthorn, angelica, Chinese rhubarb, Scutellaria baicalensis, radix isatidis, cordate houttuynia, sicklesenna seeds, Schisandra chinensis, Gynostemma pentaphylla, phellodendron, dried orange peel, radix bupleuri, curcuma, honeysuckle, Chinese gall, purslane and Quisqualis indica. The fermentation method is as follows: a multi-strain solid state fermentation strain is adopted for fermentation; bacillus subtilis, bacillus natto, bacillus licheniformis, beer yeast, Candida wtilis, Aspergillus niger, lactobacillus plantarum, Lactobacillus acidophilus and bifidobacteria are purified and subjected to anaerobic fermentation under the conditions of a rotating speed of 180 revolutions per minute at a temperature is 32 DEG C for 48 to 72 hours till the pH value reaches 4.0. The micro-ecological Chinese medicine preparation has the advantages that the micro-ecological Chinese medicine preparation uses probiotics to ferment different Chinese medicine compositions, and is micro-ecological Chinese medicine preparation which completely replaces antibiotics and has the advantages of no residual medicine, disease prevention, growth promotion and low cost.

The invention provides compound probiotics fermented Chinese herbal medicine active health care liquid and a preparation method thereof. The health care liquid is prepared by the following raw materials: folium ginkgo, gingko pollen, fructus lycii, tea leaves, bacillus natto, saccharomyces cerevisiae, lactobacilli, acetobacter xylinum, bifidobactirium, white granulated sugar, brown sugar, defatted soy flour, honey, oligosaccharide, sodium chloride, deionized water and the like. The compound probiotics fermented Chinese herbal medicine active health care liquid integrates disease treatment and health care functions of several single products, contains Chinese herbal medicine active ingredients with the functions of preventing and treating hyperlipidemia, hyperglycemia and hypertension, preventing tumors and cancers, enhancing memory, protecting livers, improving immunity, preventing and treating coronary heart diseases, and also contains probiotics groups and metabolic products of the probiotics groups which can regulate balance in the stomach and intestines, resist aging, prolong the life, facilitate digestion, expel toxin for beauty, and prevent and treat thrombi, constipation and diarrhea. The health care liquid integrates health care and treatment, is very wide in market prospect, and conforms to the existing medical viewpoint of people that the prevention, health care, treatment and recovery are combined.

The invention relates to a feeding addition agent for microorganism viable bacteria and a preparing method thereof. The addition agent consists of 1.5-2.5 parts of bacillus coagulans viable bacteria powder, 0.5-2.0 parts of lactobacillus acidophilus viable bacteria powder, 1.0-2.5 parts of lactobacillus plantarum viable bacteria powder, 0.5-2.5 parts of bacillus natto viable bacteria powder, 0.5-1.5 parts of candida utili viable bacteria powder and 2-4.5 parts of aspergillus niger viable bacteria powder. Each gram of the content of viable bacteria is as follows: bacillus coagulans is not less than 1.0*10cfu/g; lactobacillus acidophilus is not less than 1.0*10cfu/g; lactobacillus plantarum is not less than 1.0-10cfu/g; bacillus natto is not less than 1.0*10cfu/g; aspergillus niger is not less than 1.0*10cfu/g; and candida utili is not less than 1.0*10cfu/g. The invention has the advantages that the composition is reasonable, the preparation method is scientific, the usage scale is wide, the operation is simple and easy to master, and the cost is low. In addition, the invention can be used as the feeding stuff agent for various poultries, thus increasing the use ratio of the feeding stuff addition agent and strengthening the anti-disease ability of the poultries.

The present invention relates to the field of human nutrition, and in particular to pharmaceutical compositions and nutritional supplements comprising an effective daily dose of menaquinone 7. In particular, the present invention provides pharmaceutical compositions, nutritional supplements and food products that comprise from about 10 to about 200 micrograms of menaquinone 7. In some embodiments, the menaquinone 7 is provided in a natto extract.

The invention relates to a fermented liquid feed for pig and poultry as well as a preparation method and an application thereof, belonging to the field of biotechnology, in particular to a liquid feed produced by the fermentation of a plurality of beneficial microbes and Chinese medicinal herbs as well as a preparation method and an application thereof. The preparation method has simple process and comprises the following steps: after primary slant culture and secondary solution culture, lactobacillus, fermentation lactobacillus, bacillus subtilis, natto bacillus and saccharomyces cerevisiae are put into a solid fermenting tank with a fermentation medium containing astragalus root, Na2HPO4, nitrogen source and carbon according to weight proportion. The fermented liquid feed adopting the method has high quality, thicker mellow flavor and short fermenting time, contains protein, polypeptide, small peptide, amino acid, astragalus polyose and a plurality of beneficial microbes and is applicable to preparing various perfect compound feeds for pig and poultry.

The invention relates to a microbial agent for purifying river wastewater and a preparation method of the microbial agent. The microbial agent comprises the following components in parts by weight: 20-40 parts of bacillus natto, 10-30 parts of nitrobacteria, 5-15 parts of white-rot fungi, 5-15 parts of pseudomonas and 10-40 parts of photosynthetic bacteria. The microbial agent is well-adapted and has the capabilities of fast forming dominant bacterial communities and replenishing indigenous rhizobia to the water body; and the microbial agent can be used for reducing the COD (Chemical Oxygen Demand), NH3-H, total nitrogen, TP (Total Phosphorus) and the like, removing odor and color and producing high-activity bio-enzyme to suppress the growth of harmful bacteria and acceleratively decompose residual baits as well as animal and plant residues, and a remarkable water quality purifying effect is achieved.

The invention discloses a cosmetic and a preparation method thereof. The cosmetic is prepared from five components of A, B, C, D and E. The cosmetic is composed of thirty raw materials including deionized water, hydroxyethyl cellulose, allantoin, carbopol U20, propanediol, 1,3-butanediol, sodium hyaluronate, an aloe vera extract, a natto extract, asiaticoside, vitamin C, bisabolol, an amino acid humectant, D-panthenol, VC ethyl ether, nicotinamide, glabridin, tranexamic acid, ceramide, algal polysaccharide, glucan, dipotassium glycyrrhizinate, an epidermal growth factor (EGF), triethanolamine, isothiazolinone, essence, squalane, jojoba oil, vitamin E oil and crystal sparkling pearl powder. The cosmetic has the functions of making skins fine and smooth, brightening the skins, repairing sensitive skins, controlling oil, toning skins and modifying skin blemishes, has no side effect or no dependence, and does not threaten health of a human body.

The invention discloses a composite bacillus preparation applied to improving the aquatic environment of mariculture, and a making method thereof. The preparation is made by mixing Bacillus subtilis, Bacillus licheniformis, Bacillus cereus and Bafillus natto according to certain ratio, and under room temperature, the active microorganism is in resting state and the preparation is stable and easy to be preserved. After the composite bacillus preparation is put into mariculture water, the dormant bacteria can be back to normal quickly, degrade residual bait, dejection, fertilizer, biological residual bodies and other organic contaminant fast, reduce the content of ammonia nitrogen, nitrite and COD in the culture water and reproduce to be predominant bacteria in the water quickly so as to further restrain the putrefying bacteria from reproduction, improve the environment of the culture water and purify the water. The preparation of the invention is safe, contains no pollution nuisance and residual, can obviously improve the environment of the culture water, and meanwhile, the immunity of aquatic livestock can be improved.

The invention discloses an antibiotic complex aquatic feed additive which is prepared from the following components in percentage by weight: 1-2 percent of probiotics, 8-9 percent of prebiotics and 20-30 percent of carriers. The probiotics comprise natto bacillus, bacillus coagulans and clostridium freeze-dried powder, the prebiotics comprise xylo-oligosaccharide, ganoderma meat amylase and oligochitosan, and the carriers comprise montmorillonite and corn starch. The antibiotic complex aquatic feed additive not only has the advantages of stable thalli and long survival time, but also has the effectiveness of united multiple roles. the invention also provides a mixed feed containing the antibiotic complex aquatic feed additive, which can obviously improve the digestion function of animals, increase the growth performance of animals of fishes, shrimps, soft-shelled turtles, and the like, decrease the feed factor, enhance the immunity of the animals and obviously improve the meat quality of animals.

The invention relates to a bacillus subtilis subso natto for producing natto kinase and application thereof. The bacillus subtilis subso natto (bacillus subtilis subso natto LNUB236), CCTCC No.: M 208156. The bacillus subtilis subso natto is subject to activation of culture, seed liquid and fermentation liquor are prepared, and the natto kinase is extracted. The invention relates to application of the natto kinase to preparing a health product for preventing and treating cerebral thrombosis. Constituents of the health product are proportioned by weight: lyophilized natto powder : natto kinase : natto kinase : evening primrose oil=1:2.0-3.0:1.0-1.5. The bacillus subtilis subso natto LNUB236 has high natto kinase yield, the highest enzyme activity is 431.455IU/ml in the event of production in a 30l fermenter, and the prepared natto kinase-containing health product has the advantages of high enzyme activity, obvious effect and no side effect.

The invention discloses a microbial deodorizing inoculant which is used in refuse sites, public toilets and livestock/poultry cultivation farms. The microbial deodorizing inoculant contains Candida utilis of which the collection number is ACCC 20060, Lactobacillus plantarum of which the collection number is ACCC 11016, lactic streptococci of which the collection number is ACCC 10653, cerevisiae fermentum of which the collection number is ACCC 21135, Streptococcus thermophilus of which the collection number is ACCC 10651, Bacillus licheniformis of which the collection number is ACCC 01870, and Bacillus natto of which the collection number is ACCC 19833. The microbial deodorizing inoculant absorbs and degrades generated malodorous gas hydrogen sulfide and ammonia gas, eliminates the malodor of the garbage and garbage leachate, inhibits the putrefaction bacteria from growth, basically prevents the malodorous gas from generation, and forms a disease-spread-free refuse piling environment capable of eliminating the malodor.

The invention relates to a cattle and sheep feed, in particular to a method for preparing the cattle and sheep feed by fermenting bagasse. The cattle and sheep feed is prepared from the following raw materials in parts by weight: 70-80 parts of bagasse, 10-15 parts of molasses, 8-12 parts of a fermenting agent, 10-20 parts of food grain feed, 0.5-2 parts of non-protein nitrogen, and 0.5-1.0 part of table salt. The fermenting agent is produced by cultivating and compounding 15%-20% of candida utilis, 8%-14% of bacillus subtilis, 8%-12% of trichoderma viride, 5%-10% of bacillus natto, and 3%-7% of bacillus licheniformis. The technical scheme of the invention that a by-product, i.e., the bagasse, in a sugar refinery is fermented for preparing the cattle and sheep feed belongs to a project for reusing scraps and turning waste into wealth without discharging waste residues, so that the cattle and sheep feed is environment-friendly. The making method is simple, and the cost is low; the cattle and sheep feed which is prepared through fermentation is comprehensive in nutrition, is moderate in fragrant and sweet degrees, and improves the appetite of cattle and sheep. The cattle and the sheep love eating the cattle and sheep feed, and are high in growth speed.

A natto food is prepared from soybean, water, and milk or milk powder or flutinous rice through inoculating natto bacteria, fermenting, inoculating Bulgarian lactobacillus and thermophilic streptococcus, and fermenting. Its advantages are agreeable taste and rich nutrients.

Bacilliis natto NLSSc with the preservation number CGMCC No. 0724 is Gram staining positive, non-acid fast, straight or near straight, (0.6-0.8)x(1.5-2.0) micron sized and aerobic; has mesial and un-swelled spore with the spore number inside one sporange cell not more than one, meso diamino heptane diacid and glycin contained in the cell wall, no characteristic saccharum and peripheral flagellum; and can be grown well in five kinds of natural organic culture medium and can form relatively thick mycoderm and butter fat colored colony with smooth edge in soybean cake powder culture medium. Bacilliis natto can be cultured in culture medium with nitrogen source to obtain thrombus dissolving matter natto kinase and the cultured matter may be extracted to obtain powdered matter as the additive for thrombolytic health food.

The invention discloses a probiotics microbial agent for regulating livestock intestinal flora and a preparation method thereof. The probiotics microbial agent is prepared by using candida utilis, streptococcis faecium, bacillus subtilis, bacillus natto, lactobacillus plantarum and rhodopseudomonas palustris as raw materials, performing the three-stage liquid fermentation, then uniformly mixing the enlarged cultivated fermenting bacteria with a feed wheat bran, performing the solid fermentation, drying at low temperature to obtain the probiotics agent for regulating the livestock intestinal flora structure. The agent can be used for regulating the livestock intestinal flora structure, promoting the growth of the probiotics, inhibiting the growth of the harmful bacteria, substituting the antibiotics, improving the feed utilization rate, obviously reducing the odor of the excrement of the livestock and improving the ecological environment of aquiculture and round environment, and is efficient, non-toxic and no residue. The probiotics microbial agent can be widely applied to a livestock feed additive so as to prevent the livestock intestinal disease and respiratory disease.

The invention provides a microbial fertilizer manufacturing method. Antibiotic fungus residue serves as a base material, and compound microorganisms are adopted to perform solid fermentation on materials, wherein the materials comprise waste rich in plant fiber and the antibiotic fungus residue. The compound microorganisms comprise cellulose decomposition bacteria and one or more of bacillus natto, saccharomyces cereviseae and lactobacillus plantarum. According to the microbial fertilizer manufacturing method, the problem that it is difficult to treat the fermented antibiotic fungus residue in a pharmaceutical factory at present can be solved. Furthermore, beneficial ingredients in the antibiotic fungus residue are can be utilized and converted into a microbial fertilizer, so as to solve the problem that at present, the soil hardening occurs and the fertility declines.

The present invention relates to freeze-dried powder containing bacillus natto and nattokinase and a preparation method thereof, the process of which comprises that: firstly, culture medium is confected and sterilized, wherein, the culture medium components with the weight percentage are 8 percent to 15 percent of soybean flour, 1 percent to 5 percent of sucrose, 0.4 percent to 0.6 percent of NaCl and the water with the rest quantity, the pH value of which is 6.8 to 7.2; secondly, the bacillus natto is inoculated, and the inoculation quantity is 2 percent to 8 percent; thirdly, the bacillus natto after the inoculation is cultured and fermented for 20 to 28 hours under the temperature of 36 DEG C to 38 DEG C; fourthly, fermentation liquid is frozen and dried in vacuum, the glycerin with 1 percent to 7 percent of the weight of the fermentation liquid is used protecting agent to be added into the fermentation liquid, which is frozen under the temperature of subzero 18 DEG C in advance to be frozen and dried in vacuum for 12 to 20 hours and then is resolved under the temperature lower than 30 DEG C. The method has low cost and is in favor of the industrial production. Under the precondition of maintaining the nattokinase activity, the freeze-dried process also holds other nutrient component in the bacillus natto and the fermentation liquid, which reduces the nattokinase purification cost.

A method for preparing a low molecular weight fish peptide through a Bacillus natto fermentation method comprises the following steps: taking fish to mince, adding water, adding maltose, glucose, lactose or sucrose to obtain a mixture; adjusting the pH value of the mixture, sterilizing at high temperature; cooling, inoculating Bacillus natto seed liquor to ferment; and centrifuging fermentation liquor, filtering, concentrating, drying and grinding to obtain a low molecular weight fish peptide product. The method uses fish as the raw material and utilizes the Bacillus natto fermentation technology to obtain the low molecular weight fish peptide. The product in the invention is very soluble in water, is digested and absorbed easily by human body and has various functions of reducing cholesterol in the blood, promoting lipid metabolism, preventing and curing hypertension and the like. The technology in the invention is also suitable for other low value aquatic product and high-grade aquatic product machine leftover pieces, thus fish resources can be fully utilized; and the technology is simple and easy, the investment is less, the cost is low, the effect can be realized fast, the added value is high and the method is suitable for large-scale industrial production.

The invention discloses fully-mixed granular feed for calves and a preparation method thereof. The preparation method comprises the following steps of: weighing alfalfa meal, corn meal, puffing corn meal, puffing soybean, bean pulp, calf complex vitamin trace elements, natto bacillus, yeast cell wall polysaccharide, calcium hydrophosphate, magnesium oxide, sodium bicarbonate, table salt and mountain flour according to a formula, and mixing in a high-efficiency mixing machine for 5 to 10 minutes; and granulating, and packaging in bags, wherein in the requirement on the mixing uniformity of themixing machine is that the coefficient of variation of the uniformity is less than or equal to 5 percent and the granulation requirement of a granulator is that granules are uniform in colors and luster and free from mildew and peculiar smell, contain less than or equal to 4 percent of flour and pulverized by less than or equal to 10 percent. In a feed formula, the alfalfa meal with a certain granularity is added, and is mixed and granulated according to a ratio to ensure the feed intake of coarse feed for the calves and fulfill the aim of stimulating rumen development. The fully-mixed granular feed is comprehensive in nutrition, high in digestibility, convenient to use and good in palatability, and the average daily gain of the calves can reach 1,100 grams/day.

The invention provides a soybean sauce brewing process. The soybean sauce brewing process comprises the following steps: producing seed koji and finished koji by using a seed koji producer; fermenting by using multiple strains; and preparing, sterilizing and packaging to obtain a final product. The process realizes mixed fermentation of multiple strains, such as aspergillus oryzae, aspergillus niger, monascus and bacillus natto by adopting a process of inoculating at negative pressure, preparing the koji by one strain, mixing the finished koji into a tank to be fermented according to a ratio, and carrying out fixed fermenting, so that the content of amino acid nitrogen can be up to 1.44g/100ml and the utilization rate of protein is up to about 90%; the soybean sauce brewing process is an advanced soybean sauce brewing process method.

The invention relates to a functional lactobacillus plantarum plant subspecies having a holesterol lowering function and a preparation method of a compound bacterial powder of the plant subspecies, and belongs to the application fields of functional food and microecologics. According to the preparation method, the lactobacillus plantarum plant subspecies Zhang-LL CGMCC No. 6936 is used for preparing Zhang-LL strain freeze-dried powder by virtue of culture activation, fermentation, bacterial sludge collection and freeze-drying, and the viable count of the freeze-dried powder is 3.50*10<11> CFU/g. Bacillus natto BNZ3 CGMCC No. 9146 is used for preparing bacillus natto power by virtue of culture activation, enlarged cultivation, fermentation and drying, and the activity of nattokinase in the bacillus natto power is 2000IU/g; monacus purpureus Zhang-MP CGMCC No. 9221 is used for preparing monacus purpureus powder by virtue of culture activation, enlarged cultivation, solid-state fermentation, drying and grinding; as being tested, the content of the active substance Monacolin K in the monacus purpureus powder is 4.98mg/g. The prepared lactobacillus plantarum plant subspecies powder is thoroughly mixed with the bacillus natto power and the monacus purpureus powder in the ratio of 1:1:1(w/w), thereby obtaining compound bacterial powder having the serum cholesterol lowering effect.

The invention discloses a natto beverage and a preparation method thereof. The natto beverage contains a fermentation product obtained by deep fermenting beans with natto bacillus liquid, the used natto bacillus is a bacillus subtilis natto subspecies ODK-BN1 strain with the preservation number of CCTCC No. M207055; the preparation method of the natto beverage comprises the steps of: firstly deep fermenting beans with natto bacillus liquid to obtain a fermentation product, and then preparing the liquid fermentation product and edible auxiliaries into beverages according to a conventional method. By adopting the natto bacillus strain which is anoxia-tolerant, high-temperature resistant and has high yield of nattokinase, and adopting a liquid deep fermentation method to prepare the natto beverage, therefore, the invention has the advantages of simple method, low cost, a plurality of beneficial physiologically-active components in the product, attractive appearance and flavour, safe and non-toxic, good stability, long preservation time, easy acceptance by consumers and broad market prospects.

The invention discloses antioxidation bioactive peptide and a method for making the same. The product is made through the following steps that: microbial bacillus natto and corn protein powder are respectively used as strain and a raw material, which undergo liquid culture; and fermentation broth is separated through ion exchange chromatography, gel chromatography, reversed phase chromatogram and electrophoresis. The molecular weight of the product is between 20,100 and 31,000 and the five amino acid sequences at an N terminal are K-V-T-Y-H with the antioxidation activity reaching to 236.68U/mL. Moreover, the product has higher antioxidation activity, and pure product can meet the requirements of structural and physical property measurements of antioxidation bioactive peptide, activity and toxicological experiments as well as large-scale application such as therapy and cultivation; because antioxidation active material has strong cleaning action on superoxide anion free radical and hydroxyl free radical and can remarkably inhibit the overoxidation reaction between red blood cell and the lipid of liver, heart and brain tissue, the product has functions such as disease prevention and aging resistance and can be further developed into additives of products such as medicine and cosmetic.

The invention discloses a natto capsule of freeze-dried powder, which is prepared through the steps of comminuting, peeling, immersing with nutrient solution, freeze drying the fermentate in vacuum into freeze-dried powder. The content of the nourishing component in the natto, especially natto kinase can be increased. The freeze-dried natto powder can be used for preparing food, health food and medicament for the prevention and treatment of cardiovascular and thrombus diseases.

The invention provides a method of preparing corn pertain peptide with high F value via microorganism fermentation. Expanded maize yellow powder that is taken as the raw material of the method is added with water by a weight ratio of 1:10 and is superfine-comminuted with a colloid grinder, sterilized with high temperature, cooled and inoculated with 8 -10 percent of aspergillus niger fermentation liquid, hydrolyzed with a temperature of 40-50 DEG C for 20- 24 hours, cooled to 35 DEG C after sterilization, inoculated with bacillus natto suspension by a volume ratio of 3-5 percent, fermented at an insulated temperature for 18-20 hours, sterilized with high temperature, centrifugal pulp cleaned and decolorized, collecting the supernatant fluid, which is condensed and spray-dried, thereby acquiring fine powder of corn pertain peptide with high F value. Pre-processing techniques such as squeezing expansion and superfine-comminution are adopted in the invention to open of the tight structure of corn pertain, facilitate enzymolysis and greatly improve the yield of the product.

Disclosed are an electric cooker with a post-fermentation function and a making method of fermented foods. The electric cooker includes an electric rice cooker, an electric soup pot, an electric hot pot, an electric stewpot, an electric steamer, a normal-pressure electric wok including an electric frying wok, a high-pressure electric pot, an electric kettle, a bread maker and a steamed bun maker. A control device of the electric cooker is provided with a fermented food making control program. The making method of the fermented foods includes a pre-treatment phase A, a cooking phase B, a cooling phase B1 and a fermenting phase C. The electric cooker and the making method of the fermented foods have the advantages that the soaking, steaming, bacteria mixing and fermenting steps required by the making of homemade natto are combined in a whole, and the whole course of soaking, cooking, cooling and fermenting can be automatically completed just after a user put food materials, water and edible fermentation bacteria into an inner pot or inner bucket of the electric cooker at one time and presses a button to start the electric cooker, the process is very simple and easy, complexity in making of the homemade natto is greatly reduced, and accordingly, full-automatic making of the natto is achieved and the development trend of the modern society is met.

The invention discloses a method for producing bacillus natto comprehensive enzyme low-molecular beverage, which comprises the following steps: 1, pulping plant raw materials to form fermentation liquor; 2, inoculating bacillus natto into the fermentation liquor, and fermenting the mixture for 2 to 3 months at the temperature of between 30 and 37 DEG C; and 3, after-ripening the fermentation liquor for 4 to 5 months at the temperature of between 10 and 15 DEG C to form low-molecular enzyme liquor, wherein the plant raw materials comprise grains, fruits or vegetables. The method has the advantages that: the bacillus natto has strong environment tolerance and can restrain pathogenic bacteria; the fermentation of the bacillus natto does not produce acid, and the beverage does not need to adda sweetener, so the beverage is beneficial to health; natto kinase produced by the bacillus natto can dissolve thrombus, restrain the generation of angiotensin and reduce blood pressure; effective substances of the beverage are not living bacteria but stable low-molecular active components produced by the living bacteria such as low-molecular peptide, oligosaccharide, saponins, isoflavone and other active factors, so the beverage does not need low-temperature preservation and has preservation time; and the beverage adds amino acid and vitamin necessary for the human body, so the beverage is more nutrient and healthy.

The present invention provides Natto manufactured by mixing steamed soybean, cooked barley and yam, inoculating Bacillus subtilis Natto to the mixture, and fermenting the mixture, which is almost odorless, soft, good taste, and viscous, and further, functional substances such as vitamin K2 and enzyme (Nattokinase and Protease) are remarkably increased. This product may extend the utilization as functional traditional foods relating to prevention of life-style related disease.

The invention discloses a method for improving the flavor of bacillus natto fermented whole-soybean milk, and belongs to the technical field of fermented soybean product processing. With soybeans being raw materials, whole-soybean milk is prepared through the technology of selecting, soaking, hot water heating, coarse smashing, ultrafine smashing and high-pressure homogenizing, bacillus natto and lactic acid bacteria are separately inoculated into the sterilized and cooled whole-soybean milk to be fermented, then bacillus natto fermented soybean milk and lactic acid bacterium fermented soybean milk are mixed and blended according to a proportion, and then the whole-soybean milk is obtained. While the taste is guaranteed, the soybeans are fully utilized, in this way, pollution to the environment is avoided, and the capacity, for generating acid and aroma in the soybean milk, of lactic acid bacteria is utilized for effectively improving the flavor of the fermented soybean milk. Meanwhile, the liquid fermentation technology that bacillus natto and lactic acid bacteria are separately fermented and then blended is adopted, pipeline transportation can be achieved, control over fermentation conditions and a fermentation end point is easier, the range is easy to enlarge, the components are easy to control, and follow-up processing is simple.

A Bacillus natto culture is treated with chitosan, and then filtered, concentrated, and dried. According to this method, a Bacillus natto culture extract containing nattokinase and 1 μg or less of vitamin K2/g dry weight is obtained.