53 results about "Bacillus natto" patented technology

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 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 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 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 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 invention belongs to the technical field of biological medicines, and particularly relates to a chitosan-embedded probiotic gel microcapsule, a preparation method and application of the chitosan-embedded probiotic gel microcapsule in preparation of a helicobacter pylori infection resisting medicine. According to the invention, the superfine chitosan powder is used as a coating of the probiotic gel microcapsule, so that the interior of the microcapsule can be kept at a high pH value for a long time, and a good living environment is provided for probiotics; moreover, after the microcapsule enters a body, the chitosan powder on the periphery of the microcapsule is firstly in contact with a strong acid environment in gastric juice, and a certain buffer barrier is provided for the probiotics and the strong acid environment, so that the probiotics are prevented from being inactivated under the action of the strong acid gastric acid; meanwhile, the protonated chitosan shell plays a bridging role, so that the microcapsule is adsorbed on the stomach wall, and the residence time of the microcapsule in the stomach is prolonged, so that the ecological effect playing time of probiotics such as bacillus natto and the like in gastric juice is prolonged, and finally, a good helicobacter pylori inhibiting effect is achieved.

The invention provides a 1, 4-dihydroxy-2-naphthoate polypentenyl transferase mutant, which is characterized in that on the basis of a 1, 4-dihydroxy-2-naphthoate polypentenyl transferase gene MenA derived from bacillus subtilis, 13 1, 4-dihydroxy-2-naphthoate polypentenyl transferase mutants are obtained through a site-directed mutagenesis PCR (Polymerase Chain Reaction) technology, and the 1, 4-dihydroxy-2-naphthoate polypentenyl transferase gene MenA is used as a template for preparing the 1, 4-dihydroxy-2-naphthoate polypentenyl transferase mutant. Recombinant bacteria bacillus subtilis or bacillus natto or bacillus licheniformis or bacillus amyloliquefaciens for expressing the mutants are respectively constructed, and compared with bacillus subtilis heptaene menadione for expressing wild type 1, 4-dihydroxy-2-naphthoate polypentenyl transferase MenA, the yield of the heptaene menadione fermented by the recombinant bacteria is respectively improved by 7%-258%.

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.

To provide a beverage / food product composition which has an emulsifying function and can produce various food products inhibited in a smell specific to Bacillus natto or hay bacillus though containing a component derived from the bacilli, and reduced in adhesive strength to allow easy taking.SOLUTION: A beverage / food product composition is obtained by subjecting nutrient cells of at least one of hay bacillus and Bacillus natto to enzyme reaction processing with lysozyme or to fermentation processing with microbes (though excluding one obtained by further affecting protein degrading enzymes).SELECTED DRAWING: None

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.