CN100448980C - Natto slime hypha and its preparing method and application - Google Patents
Natto slime hypha and its preparing method and application Download PDFInfo
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- CN100448980C CN100448980C CNB200610070218XA CN200610070218A CN100448980C CN 100448980 C CN100448980 C CN 100448980C CN B200610070218X A CNB200610070218X A CN B200610070218XA CN 200610070218 A CN200610070218 A CN 200610070218A CN 100448980 C CN100448980 C CN 100448980C
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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
The present invention relates to a kind of natto slime hypha and its production and application, belong to technical field of biochemical industry.
(2) background technology
Natto is a kind ofly to come from China, prevail in a kind of folk food of Japan, in recent years along with science and technology development, progressively find to have confirmed that natto contains the material or the factor that Nattokinase, polyglutamic acid, amino mucopolysaccharide etc. have multiple special effective function, started the upsurge of one natto research.Emphasis in China's natto deep processing research mainly is to extract Nattokinase to be used for pharmacy industry, as CN1766096 and CN1799627.Japan is more extensive to the research of natto, and the existing rosin products that relates to natto comes out.Have not yet to see the research and the product report that extract extracellular mucopoly-saccharide.
2005.11.9 disclosed CN1693443 (200510009829.9) provides the culturing and reproducing of a kind of Bacillus natto, this method is soaked in water soybean to expanding, boil, add the Bacillus natto bacterial classification and put container into, add boiling water dilution bacterial classification, the ripe soybean of implanting bacterial classification is carried out the fermentative preparation Bacillus natto.In fact with soybean direct fermentation, can prepare Bacillus natto, but mycelia extraction difficulty is very big, does not have industrial applicibility.
(3) summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of natto slime hypha and its production and application is provided.
Technical scheme of the present invention is as follows:
Natto slime hypha of the present invention is to be raw material with soy peptone, adds to concentrate behind the Bacillus natto liquid fermenting of three grades of aseptic amplification cultivation to purify and make.
The concrete preparation method of natto slime hypha of the present invention, step is as follows:
1, soy peptone is added the water stirring and dissolving, be heated to 100 ℃ of sterilizations, be cooled to 35～37 ℃, add Bacillus natto then through three grades of aseptic amplification cultivation, at leavening temperature is 27～40 ℃, pH value 6～7, and aseptic compressed air is blown into oxygenation stirring condition bottom fermentation 30～48 hours;
2, cooperate heating method to make thalline and foreign protein flocculation to fermented liquid with isoelectric point method, filter then, get filtrate.
3, carry out spraying drying behind the direct vacuum concentration of filtrate, promptly get the natto slime hypha crude product.
Perhaps
When 4, filtrate was concentrated to mass ratio 15～25% concentration, adjust pH is crystallizable natto slime hypha elaboration when departing from ethanol total ethanol content to mixed solution that isoelectric points of proteins 2 adds 90-95% (mass ratio) when above and reach 60～70% (mass ratioes).
Above-mentioned natto slime hypha elaboration is recrystallization once more, continues next step:
5, adjust pH departs from isoelectric points of proteins 2 and adds 30%～70% alcohol crystal when above, promptly gets natto slime hypha elite product.
Preferably, step 4 or 5 natto slime hypha crystallization are again with dissolved in distilled water, and low temperature spray drying becomes white fine powder.
The soy peptone of above-mentioned steps 1 is the complete molten transparent soy peptone that extracts with the Semen sojae atricolor pulp hydrolysis.
Preferably, be the agent of product decoloration and deodorization with adding atlapulgite in the filtrate of step 2, add-on is the 2-5% (mass ratio) of amount of liquid.
It is that fermented liquid is heated to 100 ℃ of adjust pHs 5 that the described isoelectric point method of above-mentioned steps 2 cooperates heating method.
Preferably, the described filtration of step 2 is to filter by 300 order pressure filter.
The Bacillus natto through three grades of aseptic amplification cultivation described in the above-mentioned steps 1 can the invention provides following method by prior art:
(1) the Bacillus natto bacterial classification test tube bacterium of buying from culture presevation unit spreads cultivation through cultivation and plane.Bacillus natto (Bacillus subtilus genus) is existing bacterial classification.
(2) bacterial classification that spreads cultivation spreads cultivation through shaking bottle liquid.
(3) 100L fastening tank liquid spreads cultivation, and the every grade of amount of spreading cultivation is 100 times.
By the natto slime hypha that the inventive method prepares, product is the pure white fine powder, the high clear solution of one-tenth viscosity soluble in water.Identify that through chemical examination main component is amino mucopolysaccharide and polyglutamic acid, character and hyaluronic acid are approaching, its embody that product function is worth index---retentiveness is stronger than hyaluronic acid, its elaboration can be applicable to makeup, protective foods.Its crude product can be applicable to fields such as the seed pelleting, soil improvement of powerful flocculation agent, the arid area of sewage disposal.
Natto slime hypha of the present invention can be widely used in hair care, skin care, toiletry because of its good water-retentivity and water absorbability as its elaboration of wetting Agent for Printing Inks, add-on 0.02-0.1% (weight ratio).
The application of natto slime hypha, the natto slime hypha elaboration is as the additive of protective foods.
The application of natto slime hypha, the natto slime hypha crude product can be mixed with the aqueous solution of weight ratio 0.1%, and the dipping seed is used for the arid area seed pelleting.
The application of natto slime hypha, natto slime hypha crude product also can be applicable to the powerful flocculation agent of sewage disposal, and waste water per ton adds 5 grams-20 gram natto slime hypha crude products, and extraordinary flocculating effect is promptly arranged.
The application of natto slime hypha, the natto slime hypha crude product also can be applicable to soil improvement agent etc.
The contriver finds in the process to natto research, the oven dry of natto is difficulty very, the oven dry back is as blow-by, can from air, capture moisture more very soon, prove that it contains a kind of water-retentivity and the extremely strong material of water-absorbent, through research experiment repeatedly, successfully from fermented liquid, extract pure natto slime hypha finally.The present invention be raw material with the soy peptone with pure cultivation through three grades of Bacillus nattos that spread cultivation (Bacillus subtilus genus) liquid fermenting, remove thalline and impurity after smart filter, concentrate, spraying drying makes natto haircuts elite, its main component be amino mucopolysaccharide and a polyglutamic acid outside the born of the same parents.Can be widely used in the field such as seed pelleting, soil improvement of powerful flocculation agent, the arid area of makeup, protective foods, sewage disposal.
Technical characterstic of the present invention is as follows:
1, with soybean direct fermentation, it is very big that mycelia is extracted difficulty, in fact industrial value can not be arranged.The present invention extracts complete molten transparent soy peptone with the Semen sojae atricolor pulp hydrolysis, adds the strain fermentation that spreads cultivation through three grades then.
2, after the fermentation ends, the present invention cooperates heating method to make thalline and foreign protein flocculation to fermented liquid with isoelectric point method, filters then.The extraction yield height.
If 3 produce crude products, filtrate is low temperature spray drying behind the vacuum concentration directly.
4, if produce choice goods, then filtrate concentrates, and transfers pH value to departing from isoelectric points of proteins adding alcohol crystal when above, and elaboration can also get the elite product by recrystallize.Contain the mycelia composition and be higher than 90% (butt).
5, add atlapulgite as the product decoloration and deodorization in filtrate, adding many more decolourings, to take off flavor good more, is the filtrate decoloration and deodorization with the atlapulgite, can obtain the tasteless fine powder of pure white at last.
(4) embodiment
The invention will be further described below in conjunction with embodiment.Raw materials used soy peptone is the complete molten transparent soy peptone that extracts with the Semen sojae atricolor pulp hydrolysis among the embodiment.The Bacillus natto bacterial classification that used original test tube bacterium is bought from culture presevation unit.
Embodiment 1:
Bacillus natto bacterial classification test tube bacterium spreads cultivation through cultivation and plane, and the bacterial classification that spreads cultivation spreads cultivation through shaking bottle liquid, and 100L fastening tank liquid spreads cultivation, and the every grade of amount of spreading cultivation is 100 times.Substratum is a soy peptone 3%, yeast extract paste 1%, and glucose 5%, water 91% is mass percent.Obtain three grades of aseptic amplification cultivation Bacillus nattos.
Soy peptone 500 grams add water 5000 gram stirring and dissolving, are heated to 100 ℃ of sterilizations, are cooled to 37 ℃, and the natto bacterial classification that adds three grades of aseptic amplification cultivation is 27-40 ℃ at leavening temperature, the condition bottom fermentation of pH value 6-7 48 hours.Be heated to 100 ℃ of adjust pHs 5, filter by 300 order pressure filter, clear liquor is concentrated to 20%, adds 95% ethanol, crystalline deposit 4 hours, the throw out dissolved in distilled water, 120 ℃ of spraying dryings get oyster white fine powder 25 gram, the slightly special stinks of natto, through chemical examination, contain about 90% (butt) of mycelia composition.
Embodiment 2:
20 kilograms of soy peptones, add 200 kilograms in water, stirring and dissolving in fermentor tank, be heated to 100 ℃ of sterilizations, be cooled to 37 ℃, add then that (substratum is that soy peptone 3%, yeast extract paste 1%, glucose are 5%, water is 91%, and Bacillus natto WT) is 27-40 ℃ at leavening temperature through three grades of aseptic amplification cultivation, pH value 6-7, aseptic compressed air are blown into oxygenation stirring condition bottom fermentation 48 hours.Be heated to 100 ℃ of adjust pHs 5, filter by 300 order pressure filter, add 10 kilograms of atlapulgites, stirred 0.5 hour, filter by 300 order pressure filter, clear liquor is concentrated to 20%, adds 95% ethanol, crystalline deposit 4 hours, the throw out dissolved in distilled water, 120 ℃ of spraying dryings get 1 kilogram of the tasteless fine powder of pure white, and chemical examination contains about 95% (butt) of bacterium mucus composition.
Claims (5)
1. the preparation method of natto slime hypha comprises that step is as follows:
(1) soy peptone is added the water stirring and dissolving, be heated to 100 ℃ of sterilizations, be cooled to 35～37 ℃, add Bacillus natto then through three grades of aseptic amplification cultivation, at leavening temperature is 27～40 ℃, pH value 6～7, and aseptic compressed air is blown into oxygenation stirring condition bottom fermentation 30～48 hours;
(2) cooperate heating method to make thalline and foreign protein flocculation to fermented liquid with isoelectric point method, filter then, get filtrate;
(3) carry out spraying drying behind the direct vacuum concentration of filtrate, promptly get the natto slime hypha crude product;
Perhaps
When (4) filtrate is concentrated to mass ratio 15～25% concentration, adjust pH is when departing from ethanol total ethanol content to mixed solution that isoelectric points of proteins 2 adds 90%～95% mass ratio when above and reach 60%～70% quality and compare, crystalline deposit gets the natto slime hypha elaboration.
2, the preparation method of natto slime hypha as claimed in claim 1, the natto slime hypha elaboration that it is characterized in that step (4) is again with dissolved in distilled water, and low temperature spray drying becomes white fine powder.
3, the preparation method of natto slime hypha as claimed in claim 1 is characterized in that adding atlapulgite in the filtrate of step (2) is the agent of product decoloration and deodorization, and add-on is 2～5% mass ratioes of amount of liquid.
4, the preparation method of natto slime hypha as claimed in claim 1 is characterized in that it is that fermented liquid is heated to 100 ℃ of adjust pHs 5 that the described isoelectric point method of step (2) cooperates heating method.
5, the preparation method of natto slime hypha as claimed in claim 1 is characterized in that the described filtration of step (2) is to filter by 300 order pressure filter.
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| CNB200610070218XA CN100448980C (en) | 2006-11-16 | 2006-11-16 | Natto slime hypha and its preparing method and application |
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| CN100448980C true CN100448980C (en) | 2009-01-07 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102746999A (en) * | 2011-04-19 | 2012-10-24 | 张金松 | LH microbes and their preparation method and use |
| CN102618290B (en) * | 2012-03-20 | 2016-04-06 | 珠海农神生物科技有限公司 | A kind of preparation method of soil organisms enzyme water-holding agent |
| CN105309872A (en) * | 2015-07-03 | 2016-02-10 | 王军 | Preparing method for bacillus natto powder |
| CN107184427A (en) * | 2017-04-17 | 2017-09-22 | 杭州惠博士健康产业有限公司 | A kind of cooperative compositions and application containing polyglutamic acid and hyaluronic acid |
| CN107281001A (en) * | 2017-07-03 | 2017-10-24 | 杭州惠博士健康产业有限公司 | A kind of activity conditioning spraying containing hyaluronic acid and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07177878A (en) * | 1993-12-24 | 1995-07-18 | Toyo Beauty Kk | Cultivation of bacillus natto |
| JP2004222676A (en) * | 2003-01-27 | 2004-08-12 | Natokin:Kk | Method for culturing bacillus natto and method for producing viscous material |
| CN1714675A (en) * | 2005-07-26 | 2006-01-04 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
| CN1736252A (en) * | 2005-07-14 | 2006-02-22 | 上海诺金科生物科技有限公司 | Process for preparing freeze dry powder of fermented soybean |
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- 2006-11-16 CN CNB200610070218XA patent/CN100448980C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07177878A (en) * | 1993-12-24 | 1995-07-18 | Toyo Beauty Kk | Cultivation of bacillus natto |
| JP2004222676A (en) * | 2003-01-27 | 2004-08-12 | Natokin:Kk | Method for culturing bacillus natto and method for producing viscous material |
| CN1736252A (en) * | 2005-07-14 | 2006-02-22 | 上海诺金科生物科技有限公司 | Process for preparing freeze dry powder of fermented soybean |
| CN1714675A (en) * | 2005-07-26 | 2006-01-04 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
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