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

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 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 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 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.

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.