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.