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Method for manufacturing high-yield nattokinase

The technology of a nattokinase and a production method is applied in the production field of high-yield nattokinase, and can solve the problems of nattokinase production cost influence, low titer, influence on purification recovery rate and the like

Inactive Publication Date: 2009-12-16
丁之铨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The fermentation process of nattokinase has been widely valued by researchers. However, at present, the fermentation titer of conventional strains and processes can only be below 2500u / ml, which is low and affects the recovery rate of purification. Therefore, the fermentation titer It has a great influence on the production cost of nattokinase, and improving the fermentation titer is of great significance to the industrialization of nattokinase

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Bacillus natto BNTN008 was inoculated into the medium with the following ratio:

[0008] Glucose 2.0%

[0009] Maltooligosaccharide: 0.5%

[0010] Beef Extract: 0.5%

[0011] Yeast Cream 2.0%

[0012] CaCl 2 0.3%

[0013] ZnSO 4 .7H 2 O: 30ppm

[0014] MnSO 4 : 50ppm

[0015] pH 7.0

[0016] Fermentation with aeration at 35°C for 48 hours, centrifugation, ultrafiltration and freeze-drying of the fermented liquid to obtain nattokinase product.

Embodiment 2

[0018] Bacillus natto BNTN008 was inoculated into the medium with the following ratio:

[0019] Glucose 1.0%

[0020] Fructooligosaccharides: 1.5%

[0021] Beef Extract: 0.5%

[0022] Yeast Cream 2.0%

[0023] CaCl 2 0.3%

[0024] ZnSO 4 .7H 2 O: 100ppm

[0025] MnSO 4 : 10ppm

[0026] pH 7.0

[0027] Fermentation with aeration at 35°C for 48 hours, centrifugation, ultrafiltration and freeze-drying of the fermented liquid to obtain nattokinase product.

Embodiment 3

[0029] Bacillus natto BNTN008 was inoculated into the medium with the following ratio:

[0030] Maltooligosaccharide: 5.0%

[0031] Beef Extract: 0.5%

[0032] Yeast Cream 2.0%

[0033] CaCl 2 0.3%

[0034] ZnSO 4 .7H 2 O: 300ppm

[0035] MnSO 4 : 50ppm

[0036] pH 7.0

[0037] Fermentation with aeration at 35°C for 48 hours, centrifugation, ultrafiltration and freeze-drying of the fermented liquid to obtain nattokinase product.

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Abstract

The invention relates to a method for manufacturing a high-yield nattokinase, which comprises a strain obtained by a special mutagenesis method and a special fermentation process formulation. The invention can greatly improve the fermentation potency and reduce the production cost of nattokinase.

Description

technical field [0001] The invention relates to a method for preparing high-yield nattokinase, which belongs to the field of microbial fermentation engineering. Background technique [0002] Nattokinase (Nattakinase, NK) is a substance extracted from natto, a traditional Japanese food, produced by fermentation of Bacillus natto, with low cost and good safety. It is far smaller than proteins such as urokinase, streptokinase, tissue-type plasminogen activating enzyme, etc., and can be absorbed by the intestinal tract. The in vitro and in vivo thrombolytic properties of nattokinase have also been determined through experiments, and the in vivo thrombolytic effect of nattokinase is obtained. The activity is four times that of plasmin, and the duration of action in the body is long. The most important point is that it can also activate tissue-type plasminogen activator in the human body, so that it can gently and continuously improve the fibrinolytic activity of blood. Therefore...

Claims

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Application Information

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IPC IPC(8): C12N9/54C12N1/20C12R1/07
Inventor 丁之铨
Owner 丁之铨
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