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Natto slime hypha and its preparing method and application

A natto bacteria, natto technology, applied in the directions of biochemical equipment and methods, chemical instruments and methods, microorganism-based methods, etc., can solve the problems of difficulty in extracting mycelium, no industrial practicability, etc., and achieve the extraction rate high effect

Inactive Publication Date: 2007-04-25
任宪君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In fact, Bacillus natto can be prepared by directly fermenting soybeans, but the extraction of mycelium is extremely difficult and has no industrial applicability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Bacillus natto strains in test tubes are cultured and expanded on a flat surface. The expanded strains are expanded by liquid expansion in shake flasks and liquid expansion in 100L cassette tanks. The expansion capacity of each level is 100 times. The culture medium is 3% of soybean peptone, 1% of yeast extract, 5% of glucose and 91% of water, all of which are in mass percentage. Obtain three-stage aseptic expansion culture Bacillus natto.

[0040] Add 500 grams of soybean peptone and 5000 grams of water, stir and dissolve, heat to 100°C for sterilization, cool down to 37°C, add three-stage aseptic amplification cultured natto strains at a fermentation temperature of 27-40°C, and a pH value of 6-7 Conditioned fermentation for 48 hours. Heat to 100°C to adjust the pH value to 5, filter through a 300-mesh filter press, concentrate the clarified liquid to 20%, add 95% ethanol, crystallize and precipitate for 4 hours, dissolve the precipitate with distilled water, and spra...

Embodiment 2

[0042] 20 kilograms of soybean peptone, add 200 kilograms of water, stir and dissolve in a fermenter, heat it to 100°C for sterilization, cool to 37°C, then add three-stage aseptic amplification culture (medium is 3% soybean peptone, yeast Paste 1%, glucose is 5%, water is 91%, and the natto bacterium of WT) is 27-40 ℃ at fermentation temperature, and pH value is 6-7, and aseptic compressed air is blown into under the condition of aerobic stirring and fermented 48 hours . Heat to 100°C to adjust the pH value to 5, filter through a 300-mesh filter press, add 10 kg of activated clay, stir for 0.5 hours, filter through a 300-mesh filter press, concentrate the clarified liquid to 20%, add 95% ethanol, and crystallize and precipitate 4 After 1 hour, the precipitate was dissolved in distilled water, spray-dried at 120° C. to obtain 1 kilogram of pure white odorless fine powder, and about 95% (dry basis) of the bacteria-containing mucus composition was tested.

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Abstract

The invention relates to the preparing process of NATO slime molds threads as well as its applications, which has something to with the biology and chemical engineering field. The material of the invention is the all soluble soy peptone which is extracted from hydrolyzing soybean milk. Add amplified culturing NATO fungi to ferment the peptone, after concentrating and purifying the producers can get the product. The invention is white fine powder which can be dissolved in water to form solutions with high viscosity. The main ingredients of the invention are amino mucopolysaccharides and poly-aminoglutaminic acid, which has similar qualities to hyaluronic acid. The fine products can be used in cosmetics and functional food; while the crude products can be used as high-effect flocculating agent, seeds' coatings in dry areas and can also be used in soil amendment.

Description

(1) Technical field [0001] The invention relates to a natto slime mycelia and a preparation method and application thereof, which belong to the technical field of biochemical industry. (2) Background technology [0002] Natto is a kind of folk food that originated in China and is popular in Japan. In recent years, with the development of science and technology, it has been gradually found that natto contains nattokinase, polyglutamic acid, amino mucopolysaccharide, etc. The substances or factors with special effects have set off an upsurge of natto research. The focus of my country's natto deep processing research is mainly to extract nattokinase for the pharmaceutical industry, such as CN1766096 and CN1799627. Japan is relatively extensive to the research of natto, and existing resin product related to natto comes out. At present, there are no research and product reports on extracting extracellular mucopolysaccharides. [0003] CN1693443 (200510009829.9) published on 20...

Claims

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Application Information

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IPC IPC(8): C12N1/14A01C1/06C02F1/52C02F3/34C12R1/125
Inventor 任宪君高华
Owner 任宪君
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