13 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 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 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 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 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.

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.