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Preparation method for diet therapy fermented black rice juice

A technology for black rice juice and diet therapy, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve the problem that the breeding medium is not related to the fermentation medium and the yield of the target product is low. And other issues

Inactive Publication Date: 2015-03-11
HANGZHOU YUANPEITE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0025] However, there are certain defects in the strategy of genome rearrangement at present, mainly because there is no connection between the breeding medium and the fermentation medium, so that the yield of the target product of the selected strains during fermentation is much lower than expected

Method used

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  • Preparation method for diet therapy fermented black rice juice
  • Preparation method for diet therapy fermented black rice juice
  • Preparation method for diet therapy fermented black rice juice

Examples

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preparation example Construction

[0103] (h) The preparation of the black rice juice includes: adding 190 g of black rice to 1000 mL of water, soaking for 6 hours, and grinding at 95° C. to form a slurry to obtain black rice juice.

[0104] In the embodiment of the present invention, Bacillus natto 10261 and Bacillus natto 10263 adopt the prior art, and Bacillus natto 10261 comes from China Industrial Microorganism Culture Collection Center (CICC), address: 24 Jiuxianqiao Middle Road, Chaoyang District, Beijing No. 6 building; the storage date is 2002, and the strain maintenance number is 10261; Bacillus natto 10263 is from the China Industrial Microbiology Culture Collection Center (CICC), address: Courtyard 6, No. 24, Jiuxianqiao Middle Road, Chaoyang District, Beijing Building No. 1; the storage date was 2002, and the strain maintenance number was 10263; Lactobacillus casei Shirota was from Yakult (Shanghai) Co., Ltd.; the mouse anti-PQQ IgG monoclonal antibody PQQ-mAb was a commercially available product, p...

Embodiment 1

[0106] The present invention prepares the black rice juice rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0107] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-306 with high yield of NK and PQQ

[0108] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-306 was obtained through genome rearrangement and high-throughput screening technology. The obtained Bacillus natto 10261 and 10263 producing NK and PQQ were subjected to nitrosoguanidine mutagenesis respectively; then the offspring were mixed for mutagenesis, and cell fusion was carried out (fusogenic agent was polyethylene glycol 4000), subcultured, Realized genome shuffling, optimized and integrated the dominant mutations of all mutagenized progenies of Bacillus natto 10261 and 10623, and bred a high-yield NK and PQQ Natto with high yield, vigorous growth, stable genetics, and suitabl...

Embodiment 2

[0120] The present invention prepares the black rice juice rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0121] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-306 with high yield of NK and PQQ

[0122] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-306 was obtained through genome rearrangement and high-throughput screening technology. The obtained Bacillus natto 10261 and 10263 producing NK and PQQ were respectively subjected to nitrosoguanidine mutagenesis; then the offspring were mixed for mutagenesis, and cytoplasmic fusion was carried out (fusogenic agent was polyethylene glycol 4000), subcultured, Realized genome shuffling, optimized and integrated the dominant mutations of all mutagenized progenies of Bacillus natto 10261 and 10623, and bred a high-yield NK and PQQ Natto with high yield, vigorous growth, stable genetics, and ...

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Abstract

The invention discloses a preparation method for diet therapy fermented black rice juice. The preparation method comprises the following steps: conducting nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 generating nattokinase and pyrrolequinoline respectively; mixing mutagenized subsequent generation of the bacillus natto 10261 and 10263; conducting cell fusion subcultring; adopting a substrate induced adaptability strategy based on a genome shuffling technique; conducting high throughput screening to obtain bacillus natto generating nattokinase and pyrrolequinoline in high yield; conducting nitrosoguanidine mutagenesis on lactobacillus casei; screening methionine auxotroph lactobacillus casei; fermenting the screened bacillus natto and the lactobacillus casei to obtain the black rice juice rich in nattokinase and pyrrolequinoline. In the black rice juice, the content of the pyrrolequinoline reaches 64-128 ng / mL; the nattokinase activity reaches 481-774 U / mL.

Description

technical field [0001] The invention relates to the field of microbial engineering and fermentation, in particular to a method for preparing dietary fermented black rice juice. Background technique [0002] Natto is fermented from soybeans by Bacillus natto, and has multiple physiological functions: [0003] ①The effect of natto on the cardiovascular system: Nattokinase (Nattokinase, NK), a symbolic physiologically active substance in natto, is a protein capable of dissolving thrombus. It consists of 275 amino acid residues and has a molecular weight of about 27KD. It is non-toxic, It has no side effects and is a serine protease whose thrombolytic effect even exceeds that of the thrombolytic agent urokinase. In addition to its direct thrombolytic effect, nattokinase also has the ability to promote the production of plasminogen activator in venous endothelial cells, thereby indirectly expressing its thrombolytic activity. Linoleic acid in natto accounts for 50% of the total...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38C12N15/03C12N15/01C12R1/07C12R1/245
CPCA23L2/38A23L2/84A23L33/00C12N15/01C12N15/03A23V2400/125
Inventor 张哲滔徐薇薇阮子琦吴渊莫凡
Owner HANGZHOU YUANPEITE BIOTECH
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