Introduction to the fermentation method of Nabean spore bacteria

Natto bacteria is usually (0.7-0.8) um x (2.0-3.0) um, Grameen positiveCell protoplasm, which grows in glucose agar, is evenly dyedSpores oval or column, medium or moderate, even if the spores puff up, not significant, have whiplash, can moveThe maximum growth temperature is 45-55 degrees C and the lowest is 5-20 degrees CSpores are heat resistant, functionalspore-type natto bacteria is a beneficial bacteria with acid resistance, heat resistance characteristics, four-hour survival rate under stomach acid is 100%, while having a strong pathogenic bacteria inhibition capacity, is a variety of bacteria, the best tolerance to the environment can be directly to the small intestine of one of the bacteria, after oral can change the body's intestinal ecology, help the digestive function normalized, to maintain smooth defecationAcid production, regulation of intestinal flora, enhance animal cell immunityAnd can produce a variety of proteases (especially alkaline proteases), glycease, lipase, amylase, degradation of plant-based feed in some complex carbohydrates, thereby improving the conversion rate of feedtwo, the use of natto bacteria can be used to make nattointoan bacteria is oxygen-obsessed bacteria, contact with the air is very importantNatto bacteria in the soy protein to reproduce, produced by numerous enzymes nattokinase and vitamin K, with a magical effect, can treat three high (high blood sugar, high blood pressure, high blood lipids) and dissolve the role of blood clots, but also can produce amino acids deliciousThe specific production is as follows: natto family production, preservation and consumption1, use utensils and materials(1) soybean 500g (2) Natso bacteria 5g (3) pressure cooker (4) stainless steel pot (5) foam lunch box and other shallow containers (6) foam box (7) 2 liters long Square plastic bottle or warm water bag (8) thermometer2, soaked bean steamed beanthe soybeans fully washed, add 3 times the amount of water soaked overnight, pour the water into the pressure cooker steamed until the soybeans are crushed by hand, about 45 minutes If there is no pressure cooker, do not put too much in boiling water at a time To keep the soy original, it is best to steam 3, inoculated natto bacteria (1), choose high-purity natto bacteria species: individual stoas are generally on the market to buy natto bacteria, but most of the bacteria on the market are the approval of feed additives, such approval of the requirements of the hybrid stakes are generally within 3% The more pure the people use, the better, you can find some specialized to the pharmaceutical manufacturers to supply manufacturers to buy, but this kind of manufacturers less Although the feeding of the bacteria can also be used, but if this aspect is not sure, it is recommended to buy directly the manufacturer's products to eat (2), natto production method: natto bacteria with 50 ml of hot water (the best temperature 38-45 degrees C, the temperature is too high will kill natto bacteria) dissolved, evenly added to the hot soybeans (best 38-4 temperature 38-4 5 degrees C, the temperature is too high will kill natto bacteria), quickly stirred evenly, in 7 foam lunch boxes, thickness of about 2cm, on top of gauze or between the lunch box and the lid of the lunch box on a pair of chopsticks, so that it fully contact with the air Innabean bacteria is an aerobic bacteria, contact with the air is very important But after fermentation, to cover, with tape seal, avoid contact with the air for long-term preservation 4, fermentation at constant temperature for 14-36 hours in a clean large foam box into a few bottles filled with 50 degrees C of hot water rectangular plastic bottles, the foam lunch box has been inoculated with nutmeg on the bottle, the ideal temperature in the box is 42 degrees C If the temperature in the box drops to 38 degrees C, the bottle is re-entered with 50 degrees C of hot water So repeatedly change the bottle of hot water, fermentation 14-36 hours, soybean surface produced a white film, there is sticky silk appeared, soybeans become natto If there is no foam box, you can also use a large carton, around the package of cotton quilts and electric tweezers, or the box inserted into a 45 degrees C light bulb and other methods to keep the temperature in the box Be aware of more contact with air After-ripening (living bacteria cryogenic sleep) at a constant temperature of 38-42 degrees C fermentation 14-36 hours, and then placed in the refrigerator low temperature cooked for several hours, good soy beans will be better in appearance and taste Therefore, it is recommended that after the beans are done well, put them in the refrigerator at low temperature cooked for several hours before eating or long-term preservation 5, make key (1) pay attention to keep the temperature of 38-42 degrees C (2) Natto bacteria to be inoculated into hot soybeans (the best temperature is 38-45 degrees C, the temperature is too high will kill natto bacteria) third, the preservation of nuttobacteria natto bacteria species because of the spore state is particularly stable, as long as placed in a cool dry place can be long-term preservation But be sure to keep it in the fridge at low temperature after opening Four, precautions cardiovascular disease patients in the blood coagulation blocker new parsley, natto vitamin K2 can make the new coones lose its efficacy, so do not eat natto five, scientific method of eating 1, the most suitable enzyme life: natto kinase has an most important indicator is enzyme activity, manufacturers produce and sell natto kinase will generally indicate the content of enzyme activity, but many people actually do not know what enzyme life is, the most suitable enzyme Live should be 2000IU, too high on people not necessarily good, personal production of natto kinase often in more than 5000IU, factory production may be higher, but they will measure enzyme seyliving, and then dilute to 2000IU to make capsule sales The weight of a capsule is about 0 About 3 grams, eat 2-3 grains a day, self-made nattokinase, if blood pressure is not very high people eat more May produce symptoms of dizziness, so personally made good natto do not think that the more to eat the better, according to some literature, each time to eat 30-100 grams or so is appropriate, eat two or three times a week Don't be greedy for quickness 2, natto eating method: although there is a high medicinal value, but because of its unique odor and sticky silk, so that some people respect it far away So how to eat, the smell disappears sticky less? For those who hate the smell of natto, you can use some high-scented food such as: leeks, leeks, shrimp skins, small fish, etc to neutralize the smell of natto, but also improve the ability to anti-acidification People who hate natto sticky silk, can be diluted 1-2 times with water, and then add soy sauce and other seasonings to eat together You can also chop the beans and add them to the cool soup to drink together The best scientific combination of natto: 1, natto and shallots 2, natto and big white radish end 3, natto and Korean spicy cabbage 4, natto and raw egg yolk 5, natto and kelp 6, natto and sesame and honey (one) how to improve the health effect of nata 1, dinner eating natto effect is the best Through the experiment, experts believe that: eating natto from 1 hour to 12 hours between natto kinase to play the function of dissolving blood clots According to statistics cerebral infarction, myocardial infarction and other thrombosis, the onset of time is mostly early morning and Monday So it works best for dinner every night or Sunday 2, eat as much as possible without heating Nattokinase is heat resistant to heat, and the activity of heating to 70 degrees C disappears So raw eating works best 3, must insist on eating every day When nattokinase enters the body, its activity is maintained for 12 hours So it's ideal to eat 30-100g a day as much as possible 4, shelf life slightly over can also eat Natto has a one-week shelf life, and it is still fermenting at a slow, low-temperature level in the refrigerator, and nattokinase and vitamin K2 are increasing But after the shelf life, although can also eat, but natto bacteria in order to survive the continuous decomposition of protein, the results of odor gradually increased (ii) factory large-scale production of natto if the factory production of natto, according to the output to choose the appropriate automatic cleaning, immersion, cooking, constant temperature fermentation, low temperature drying equipment 6, the effect of Narabean spores on the fermentation of tumor stomach micro-organisms this experiment through the artificial tumor gastric continuous fermentation system, the study to add different concentrations of Natso spores on the effect of micro-organism fermentation of the tumor stomach In this study, 3 treatment groups, blank control group (CK), adding 1% of the volume of artificial tumor gastric fermentation tank natto spores treatment 1 group (TRl) and adding an artificial tumor stomach fermentation tank volume of 5% of the Nabean sprout spores treatment 2 groups (TR2) test results showed that the addition of Natto spores had a tendency to increase the pH of the tumor stomach, but the difference was not significant (P.gt; 0.05) The concentration of NH3-N in the TR2 group was always higher than that of the control group (CK) (P.lt;0.05), but there was no significant difference between TR1 and CK (P.gt;0.05) the values of TR1 and TR2 microbial proteins (MCPs) in this trial were significantly lower than CK (P.lt;0.05) Compared with CK, the indicators of volatile fatty acids (VFA) in the group of adding Natabean spore treatment group were improved to varying degrees, with the total amount of TR2 group acetic acid, propylene acid, butyric acid and volatile fatty acids increasing by 6.52%, 1.96%, 1.23% and 5.77, respectively (P.lt;0.05), acetic acid: a significant increase in the proportion of propylene acid (P.lt; 0.05), but between TR1 and TR2, the TR2 group had significantly higher levels of butyric acid than TR1 (P.lt;0.05), and none of the other indicators differed significantly The results show that The conversion and utilization of gastric nitrogen by Nazu spores has some negative effects, but it improves the digestive metabolism of gastric carbohydrate