36 results about "Bacillus subtilis (natto)" patented technology

The invention discloses bacillus subtilis subsp. Natto YJ01 and application of the bacillus subtilis subsp. Natto YJ01. The preservation number of the bacillus subtilis subsp. Natto YJ01 strain is GDMCC No: 64944, and the bacillus subtilis subsp. Natto YJ01 strain can be used for dissolving inorganic phosphorus and synthesizing various active substances such as indoleacetic acid, siderophore, protease, gamma-polyglutamic acid, exopolysaccharide and the like. The YJ01 can promote the germination of lavender seeds and the growth in the germination period, and promote the growth and development of corn and oil sunflower plants. Meanwhile, the YJ01 can tolerate a high saline-alkali environment and can improve the physical structure of saline-alkali soil, and key growth indexes such as biomass, leaf area and root development of the corn and the oil sunflower can be effectively improved by applying the YJ01 to the saline-alkali soil. Therefore, the application of the strain YJ01 not only provides a new method for crop growth promotion and saline-alkali soil improvement, but also has important significance for agricultural sustainable development.

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 invention relates to the field of microorganisms, and discloses a process method for producing MK-7 by fermenting soybeans and vinegar residues with bacillus subtilis. Soybeans and vinegar residues are used as fermentation substrates, and bacillus subtilis natto is used for fermentation; and obtaining the MK-7 from the fermentation liquid. Furthermore, an optimal process for producing MK-7 by fermenting soybeans and vinegar residues with bacillus subtilis is determined through a single factor test, an optimization test and a response surface test, and product changes before and after fermentation are analyzed through a non-targeted metabolome. The method solves the problem that the production efficiency cannot meet the actual production requirement in the current MK-7 extraction.

This invention discloses a small-molecule soybean peptide, its preparation method, and its applications. The preparation method includes: mixing soybean protein isolate with water and then performing pH shift pretreatment, deep eutectic solvent pretreatment, and pulsed electric field pretreatment; subsequently, enzymatic hydrolysis, enzyme inactivation, centrifugation, and collection of the supernatant; then, performing a two-step fractional alcohol precipitation treatment on the supernatant, collecting the precipitate, reconstituteing, and freeze-drying to obtain the small-molecule soybean peptide. This soybean peptide has a molecular weight <1 kDa and a component content of over 94%, and can be used as a nitrogen source to replace soybean peptone in Bacillus subtilis fermentation medium. This small-molecule soybean peptide has a good yield-promoting effect on at least five Bacillus subtilis strains and can be used to promote the production of nattokinase by Bacillus subtilis biofilm fermentation, with the highest nattokinase activity reaching approximately 14800 U / mL.

The invention belongs to the technical field of microorganisms, and discloses bacillus subtilis with a high nattokinase yield and a biological preservation function and application of the bacillus subtilis. The strain is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.34222. The serine protease gene of the strain carries specific mutations (SEQ ID NO: 1) which are mutated from G to C at the 217th site and the 230th site, so that the yield and the activity of nattokinase are remarkably improved. In the fermentation process, through an induction stage (38 DEG C heat preservation for 8 hours), a main fermentation stage (50 DEG C heat preservation for 7 hours) and a cooling after-ripening stage (4 DEG C heat preservation for 24 hours), the enzyme activity of the prepared natto product is larger than or equal to 57028 IU / mL, and the natto product is light in flavor, excellent in wiredrawing effect and appropriate in taste. In addition, the strain can inhibit the growth of Candida albicans (the inhibition zone is greater than or equal to 25mm), and the shelf life of natto is effectively prolonged. The problems that an existing strain is poor in stability, products are prone to pollution, and the flavor is poor are solved.

The application discloses a kind of mixed fermentation of coix seed rice natto and its preparation method, belong to natto fermentation technical field.The preparation method includes that clean soybean is soaked with coix seed saccharification liquid, NaCl is added after soaking and sterilized, Bacillus subtilis and bifidobacterium are inoculated in the material obtained by sterilization, and mixed fermentation is carried out.The application first proposes the method for preparing natto by soaking soybean with coix seed saccharification liquid and mixed fermentation of Bacillus subtilis and bifidobacterium, and the method for preparing natto by soaking soybean with coix seed saccharification liquid and mixed fermentation of Bacillus subtilis and bifidobacterium, coix seed saccharification liquid soaking and double bacteria fermentation promote the number of viable bacteria during natto fermentation and natto kinase enzyme activity, further affect the composition and content of active substance and flavor substance in subsequent fermentation process.The application improves the flavor of natto by process optimization, increases its nutrition, and obtains a novel unique, taste rich, flavor good high natto kinase activity flavor natto.

The present invention relates to a pharmaceutical composition for reducing uric acid and a preparation method thereof, belonging to the field of biotechnology. The pharmaceutical composition contains earthworm peptides, fungal fermentation products, fenugreek seed extract, chicory extract, and plantain extract; the earthworm peptides contain products obtained by successively subjecting earthworms to hierarchical enzymatic hydrolysis with trypsin, lumbrokinase, and nattokinase; the fungal fermentation products contain products obtained by jointly fermenting the pulp of cornel and smilax glabra rhizome with bacillus subtilis and bifidobacterium adolescentis; the fenugreek seed extract contains products obtained by successively subjecting fenugreek seed kernels to hierarchical enzymatic hydrolysis with ficin, trypsin, and papain; the chicory extract is an ethanol percolation extract of chicory roots; the plantain extract is an ethanol percolation extract of plantain. The combined use of each component has good uric acid reducing and anti-inflammatory effects, can quickly and efficiently relieve inflammation and reduce the blood uric acid content, and is safe and reliable.

The present disclosure provides a cultivating method for promoting productivity of a crop, which comprises the following steps: step (a): providing a fermented solution of Bacillus subtilis natto, wherein the fermented solution of Bacillus subtilis natto is obtained by placing a Bacillus subtilis natto strain into a fermentation medium and then conducting fermentation; and step (b): applying the fermented solution of Bacillus subtilis natto to a cultivated field of a crop, and then conducting cultivation of the crop. The productivity of the crop obtained by the cultivating method of the present disclosure is obviously.

The invention discloses bacillus subtilis with high yield of glutaminase and application of the bacillus subtilis, and belongs to the technical field of microorganisms. The bacillus subtilis B31 with high yield of glutaminase is screened through an ARTP mutagenesis technology, the glutaminase activity of the bacillus subtilis B31 is improved by 3 IU / mL compared with that of an original strain, and the bacillus subtilis B31 is resistant to high-concentration KCl and weak acid environments and suitable for natto fermentation. After the strain is used for natto fermentation, the content of amino acid nitrogen in a product reaches 8.59 g / 100g, and the product is rich in fragrance and taste and has an application prospect in the food industry.

The application discloses a sports nutrition food composition for blood vessel health and post-exercise recovery. Each 40g contains soybean protein isolate, whey protein, resistant dextrin, inulin, ginkgo biloba extract, hawthorn extract, grape seed extract, sea buckthorn peptide, natto powder (containing natto kinase), coenzyme Q10, natural vitamin E, vitamin C, bacillus subtilis DE111 and mineral probiotic premix. The application realizes blood vessel cleaning and post-exercise recovery through the synergy of multiple pathways such as direct thrombolytic effect of natto kinase, anti-platelet aggregation of ginkgo biloba / hawthorn / grape seed, protection of blood vessel endothelium by coenzyme Q10 / VE / VC, and regulation of intestinal tract by bacillus subtilis DE111. In-vitro thrombolysis experiment shows that the composition has clear fibrinolytic activity. All components meet the national standard of sports nutrition food, are safe and compliant, and are suitable for people with thrombosis risk and people who need blood vessel repair after high-intensity exercise.

The invention provides a preparation method of natto bamboo shoots, and belongs to the technical field of daily food development and the field of microbial fermentation. The invention provides a preparation method of bamboo shoots natto. The bamboo shoots natto comprise the following raw material components in parts by weight: 20-40 parts of fresh moso bamboo shoots, 10-20 parts of soybeans and 1-2 parts of bacillus subtilis natto powder. According to the bamboo natto shoots developed by the research, fresh moso bamboo shoots are added in the making process of natto, so that the bamboo natto shoots have a crisp taste, are rich in bamboo shoot dietary fibers and nutritional ingredients, and are beneficial to intestinal tract and overall health.

The invention provides a preparation method of high-purity MK-7, which comprises the following steps: (1) putting bacillus subtilis natto dry powder into subcritical extraction equipment, and adding a mixed solvent for subcritical extraction; (2) after the extraction is completed, carrying out separation, and carrying out reduced pressure distillation to obtain a concentrated solution; (3) adding an organic solvent into the concentrated solution, stirring and dissolving, and cooling and crystallizing; (4) carrying out suction filtration separation, recrystallization and vacuum drying on the crystallized substance to obtain high-purity MK-7; in the step (1), the subcritical extraction temperature is 0-30 DEG C, and the extraction pressure is 0.5-3 MPa. The MK-7 prepared by the preparation method of the high-purity MK-7 provided by the invention has high yield and purity, the drying weight loss is obviously reduced, and the MK-7 has no fermentation peculiar smell.

The application provides a high-salt-tolerant Bacillus subtilis capable of producing protease and nattokinase and an application thereof, the Bacillus subtilis is named as Bacillus subtilis 3-1, is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC NO: M20252875, and the 16S rRNA nucleotide sequence is shown as SEQ ID NO: 1. The Bacillus subtilis of the application can be directly applied to a high-salt fermentation system due to excellent high-salt-tolerant performance, and solves the industrial problem that the activity of a conventional strain is inhibited; due to the protease production property, can be used for efficiently degrading raw material protein in the field of food fermentation, promoting flavor formation and shortening the production cycle; the nattokinase production property makes it have outstanding value in the field of functional food and preparation, and can be used for developing a fermented product with health care functions of dissolving thrombus, and improving the health added value of the product. The strain provides a core microbial resource for quality improvement and functional development of high-salt fermented food.

The strain BS-14 can convert the nutrients in the solid culture into nutrients absorbed and utilized by the bacillus subtilis, and the microenvironment generated by the fermentation of the strain BS-14 is also beneficial to promote the fermentation of MQ013-26, so that the enzyme activity concentration of the natto kinase is further improved. The strain BS-14 can further decompose phospholipid substances (phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol) and fat, so that the spoilage odor of the freeze-dried powder can be further improved, and the shelf life can be prolonged. The strain BS-14 can further generate active peptides against pathogenic microorganisms, and has significant bacteriostatic activity, so that the quality safety of the freeze-dried powder is improved.

The invention belongs to the field of biological medicine, particularly relates to a preparation method of natto freeze-dried powder, and aims to solve the problems of low viable bacteria rate, unstable enzyme activity and poor raw material adaptability of the existing natto product. The method comprises the following steps: pretreating and weighing small soybeans or broken chickpeas, preparing a fermentation substrate containing a gradient carbon source (3.5% of glucose and 0.5-2% of maltooligosaccharide) and 2% of a nitrogen source, performing steaming sterilization at 115 DEG C, inoculating high-concentration bacillus subtilis, performing constant-temperature fermentation at 37 DEG C, turning over a tray, controlling the temperature, performing after-ripening at 4 DEG C to induce spore formation, and performing quick-freezing at-40 DEG C and vacuum freeze-drying to obtain the chickpeas. And finally performing low-temperature crushing to obtain freeze-dried powder of 80-120 meshes. The water content of the finished product is less than or equal to 3%, the viable count is greater than or equal to 9-power CFU / g of 1 * 10, the NK enzyme activity is greater than or equal to 2000FU / g, and the 12-month stability attenuation is less than 15%. The activity, flavor and industrial feasibility of the product are remarkably improved through carbon source synergy, accurate parameter control and a double-raw-material adaptation process.

The invention discloses space bacillus subtilis CEGF-TKJ-011 and application of the space bacillus subtilis CEGF-TKJ-011. The space bacillus subtilis CEGF-TKJ-011 is obtained through space mutagenesis, the preservation number of the space bacillus subtilis CEGF-TKJ-011 is CCTCC NO: M 2026269, and the space bacillus subtilis CEGF-TKJ-011 is classified and named as bacillus subtilis. The space strain belongs to bacillus subtilis subsp.subtilis, the subsp.subtilis is not bacillus natto with the capability of naturally secreting nattokinase, but the space strain not only has the capability of naturally secreting nattokinase, but also can be used for preparing nattokinase by utilizing fermentation of non-soybean and / or soybean substrates, and can be applied to preparation of nattokinase.

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 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 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%.

To provide simultaneous production of Nattokinase and vitamin K2 by a specific Bacillus subtilis, and application thereof.SOLUTION: Provided are a Bacillus subtilis specified by the accession number CCTCC NO:M 2024343, or a microbial agent containing the Bacillus subtilis, and use of the Bacillus subtilis or the microbial agent in production of at least one of the following (I) to (III): (I) production of Nattokinase and / or vitamin K2, or a product thereof; (II) production of fermented black beans, Natto or probiotic; and (III) production of biological feed by fermentation.SELECTED DRAWING: None

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

The application of ginseng natto compound ferment in preparation of Alzheimer's disease medicine relates to the technical field of medicine, and solves the technical problems of safety risk and the like of the existing Alzheimer's disease prevention and treatment medicine.The ginseng natto compound ferment comprises natto kinase, soybean glycoside, soybean glycoside, genistin, daidzein, genistein, ginsenoside Rg1, ginsenoside Rb1 and ginsenoside Rc.The soybean is soaked in ginseng extract solution until the soybean absorbs the ginseng extract solution completely;the soaked soybean is sterilized as a fermentation substrate;the bacillus subtilis is inoculated, shaken and continuously cultured;and the product after the culture is dried, crushed and sieved to obtain the ginseng natto compound ferment.The application provides a new solution for upgrading of functional food to neuroprotective agent.

The present invention belongs to the field of microorganisms, and discloses the application of β-ketoacyl-ACP synthase III in Bacillus in promoting the secretion efficiency of metabolites of Bacillus. The present invention integrates and overexpresses the β-ketoacyl-ACP synthase III gene in Bacillus licheniformis by using three promoters of Bacillus subtilis, PykzA, P43, and PnadE fabHB , and applies it to the production of poly-γ-glutamic acid, alkaline protease, and nattokinase. Through shake-flask fermentation, the production of poly-γ-glutamic acid by all three Bacillus licheniformis strains has increased, by at least 31.02%; when using the three Bacillus licheniformis strains as hosts to express alkaline protease, the enzyme activity of the strain with the P43 promoter has increased by 53.66%, and there is no significant change in the enzyme activity of the engineering bacteria with the other two promoters compared with the control strain; when using the three Bacillus licheniformis strains as hosts to express nattokinase, the enzyme activity of the strain with the PnadE promoter has increased by 37.91%, while the enzyme activity of the engineering bacteria with the other two promoters has decreased.

The invention belongs to the technical field of microorganisms, and particularly relates to bacillus subtilis natto and application of the bacillus subtilis natto in production of MK-7. The invention discloses bacillus subtilis natto, which is characterized in that the bacillus subtilis natto is preserved in China General Microbiological Culture Collection Center on December 16, 2025, the preservation address is Institute of Microbiology, Chinese Academy of Sciences, 3 #, 1 # yard, West Beichen Road, Chaoyang District, Beijing, and the preservation number is CGMCC No.36907. The bacillus subtilis natto has the advantages that the bacillus subtilis natto can be used for preparing bacillus subtilis natto; the bacillus subtilis natto WD1 disclosed by the invention can be used for producing MK-7, the production period is short and only needs 24-48 hours, and the yield of MK-7 can reach 400-431 mg / L. After the fermentation liquor is purified, an MK-7 pure product can be obtained, and the purity is 98%-99.9%.

The application discloses space bacillus subtilis CEGF-TKJ-011 and application thereof. The space bacillus subtilis CEGF-TKJ-011 is obtained through space mutagenesis, has a preservation number of CCTCC NO: M 2026269, and is classified and named as Bacillus subtilis subsp. subtilis CEGF-TKJ-011. The space strain belongs to Bacillus subtilis subsp. subtilis, and the subspecies is not 'natto bacteria' with a natural secretion natto kinase capacity. However, the strain not only has a natural high secretion natto kinase capacity, but also can utilize non-soy and / or soy substrates to ferment and prepare natto kinase, and can be applied to preparation of natto kinase.

The invention discloses fermented tartary buckwheat and a preparation method thereof, and belongs to the technical field of fermented food. Comprising the following steps: (1) adding coix seed saccharified liquid and NaCl into tartary buckwheat, and sterilizing; then inoculating a microbial seed solution for fermentation; the microbial seed liquid is prepared from bifidobacterium animalis and bacillus subtilis natto; and (2) after fermentation, carrying out after-ripening to obtain the fermented tartary buckwheat. The quality of a tartary buckwheat product jointly fermented by the bifidobacterium animalis and the bacillus subtilis natto is superior to that of a tartary buckwheat product fermented by a single strain in the aspects of physicochemical indexes, active ingredient content, flavor improvement, nutrient accumulation, structure change and the like. The research result has a certain influence on development of novel products, increase of industrial application of tartary buckwheat and promotion of village revitalizing development in Guizhou.

The invention discloses application of a ginseng and natto compound fermentation product in preparation of medicines for treating Alzheimer's disease, relates to the technical field of medicines, and solves the technical problems of safety risk and the like of the existing medicines for preventing and treating Alzheimer's disease. The ginseng and natto compound fermentation product is prepared from nattokinase, daidzein, daidzein, genistin, daidzein, genistein, ginsenoside Rg1, ginsenoside Rb1 and ginsenoside Rc. Soaking the soybeans in the ginseng extracting solution until the soybeans completely absorb the ginseng extracting solution; the soaked soybeans are sterilized to serve as a fermentation substrate; and inoculating bacillus subtilis, uniformly shaking, carrying out continuous culture, and drying, crushing and sieving the cultured product to obtain the ginseng and natto compound fermentation product. The invention provides a brand new solution for upgrading functional foods to neuroprotective agents.

The invention relates to a chickpea plasmin supramolecular eutectic crystal and a preparation method and application thereof, the preparation method comprises the following steps: A, fermentation culture: putting chickpeas into a fermentation culture medium, inoculating a Bacillus subtilis natto strain, and fermenting for 48-72 hours under the conditions of 35-40 DEG C and 150-200 rpm; b, crude enzyme extraction: centrifuging the fermentation liquid, adding ammonium sulfate, centrifuging again, taking precipitate, and dissolving the precipitate with a phosphate buffer solution to obtain a crude enzyme solution; c, supramolecular eutectic formation: adding an eutectic ligand into the crude enzyme liquid to perform a co-crystallization reaction to obtain a supramolecular eutectic product; D, post-treatment: performing centrifugal separation and absolute ethyl alcohol washing on the co-crystallization product, and performing vacuum freeze drying under the conditions of-50 to-40 DEG C and 10-30 Pa to obtain the chickpea plasmin supramolecular eutectic. The preparation process can effectively reduce the production cost, and the prepared chickpea plasmin supramolecular co-crystal has the advantages of high enzyme activity, good stability and high purity, and can be effectively applied to drugs or functional foods for treating or preventing thrombotic diseases.

The invention relates to the technical field of bioengineering, in particular to bacillus subtilis and application thereof in preparation of a nattokinase raw material. The strain provided by the invention is identified as bacillus subtilis through 16SrDNA (deoxyribonucleic acid), and the preservation number of the strain is CGMCC (China General Microbiological Culture Collection Center) No. 34257. The strain is applied to preparation of a nattokinase raw material, the enzyme activity of a nattokinase fermentation broth reaches 3986-4623 FU / mL, dry powder is prepared after flocculation of the fermentation broth and removal of macromolecular substances, small molecular substances, impure proteins and salts, and the obtained nattokinase raw material has high purity and enzyme activity, can be effectively stored for a long time, and has good application prospects. Customized production of nattokinase raw materials of different specifications can be achieved, equipment is universal, and the method is suitable for large-scale industrial production.

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.