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

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 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 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 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 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 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 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.

The application discloses a bacillus subtilis efficient artificial terminator and application thereof, and belongs to the technical field of genetic engineering. The activity of different terminators is characterized first, and then the termination efficiency of the terminator is determined by using a different terminator determination platform, so that a series of novel terminators capable of improving the yield of target proteins are obtained. The green fluorescent protein gene is used as an upstream gene of the terminator, the red fluorescent protein gene is used as a downstream gene of the terminator, and the regulation level of the terminator on the upstream and downstream genes is characterized. The results show that the novel terminators have good effects on improving the expression amount of the upstream gene and inhibiting the expression amount of the downstream gene. The series of different terminators are applied to the expression of nattokinase and pullulanase recombinant proteins, and the results show that the terminators are helpful to improving the enzyme activity of the proteins and the increase of the protein expression amount, which has important application value for producing target proteins in the bacillus subtilis.

Provided is a Bacillus subtilis natto strain ST-1008, deposited under the accession number CGMCC No. 17894. Also provided is a method for producing MK-7. The method comprises: culturing the Bacillus subtilis natto strain of CGMCC No. 17894 in a culture medium so as to produce MK-7 in the strain cell and the culture medium, and recovering and purifying MK-7 from the strain cell and the culture medium. Also provided are a MK-7 preparation, a MK-7 pure premix, and a pure MK-7.

The utility model belongs to the technical field of fermentation devices, and particularly relates to a natto fermentation device which comprises a device bottom plate, centering positioning fixtures are arranged on two sides of the top surface of the device bottom plate, a fermentation tank is clamped and fixed on the device bottom plate through the centering positioning fixtures, the fermentation tank is a tank body with an opening in the top end, and an electric push rod is fixed on the rear side of the device bottom plate. The top end of the electric push rod is supported and connected with an equipment plate, the front part of the equipment plate is rotationally connected with a hollow vertical shaft through a bearing seat, the hollow vertical shaft and the top end opening of the fermentation tank are coaxially arranged, and a plurality of horizontal hollow rods are fixedly communicated with the circumferential side of the part, below the equipment plate, of the hollow vertical shaft. According to the natto fermentation device, heat generated in the natto fermentation process is transmitted out in time through the hollow vertical shaft and the horizontal hollow rod, then natto in the fermentation process is heated through the electric heating rod so as to ensure that the fermentation temperature is in an interval which is most suitable for fermentation, and bacillus subtilis grows in a balanced manner, so that the fermentation speed and the fermentation quality of the natto can be improved.

This invention relates to the field of bio-food fermentation technology, specifically a method for preparing solid-state fermented natto with lipid-lowering and thrombolytic functions. The method involves preparing a composite fermentation substrate using a mixture of soybeans, chickpeas, black beans, and red yeast rice. A specific combination of Bacillus subtilis, Monascus purpureus, and Aspergillus oryzae is then quantitatively introduced into this substrate for co-fermentation. Leveraging the symbiotic interaction of multiple microorganisms and their metabolic potential for deep degradation of macromolecules, this preparation pathway successfully promotes the simultaneous high-level expression of multiple targeted functional components. The resulting mass-produced solid-state fermented natto complex stably accumulates highly active nattokinase, monacolin K, and angiotensin-converting enzyme inhibitory small molecule proteins. The superposition of multiple core active substances enables the complex to exhibit synergistic effects in lowering blood lipids, efficiently dissolving thrombi, and assisting in lowering blood pressure.

The present application provides a planting method for increasing crop yield, comprising the following steps: step (a): providing a Bacillus subtilis natto fermentation broth, wherein the Bacillus subtilis natto fermentation broth is obtained after a Bacillus subtilis natto strain is placed in a fermentation medium for fermentation; and step (b): applying the Bacillus subtilis natto fermentation broth to a planting site of a crop, and planting the crop. The crop yield obtained after planting by the method of the present application can be significantly higher than the crop yield obtained after planting by conventional fertilization alone.