Production technology of peptide natto

The researchers found that nattokinase has two production processes. One is that nattokinase belongs to polymer, and it only needs to be extracted. But in this way, the vitamins in natto and Bacillus natto will also be discarded together. Another method is selective extraction of natto and its by-products. In this way, all substances contained in Bacillus natto can be extracted. It is clear at a glance who is superior and who is inferior to the two extraction methods. The produced nattokinase powder contains all substances that can be produced by Bacillus natto. Therefore, natural and stable nattokinase powder can be produced.

Haiosenatide is a unique brand-new cardiovascular and cerebrovascular functional product in the world. The capsule contains the only nattokinase with high purity, high activity, protective absorption and balanced thrombolysis in the world, which can quickly dissolve thrombus, efficiently purify blood environment, remove blood garbage toxins and regulate blood lipids. In the fermentation process, the activity of nattokinase was improved by controlling and treating the fermentation conditions, which was 60 times higher than that of ordinary fermentation products. With independent intellectual property rights and national invention patents, three years of research and development, strict medical examination, original biological fermentation technology and excellent vacuum freeze-drying technology, the odor of "Japanese natto" was effectively eliminated, and various unique functional components in natto were concentrated and retained to the maximum extent.

The most commendable thing is that Wang's induced fed-batch fermentation process is adopted, which belongs to a kind of solid fermentation. The second double-strain fermentation was realized in natto industry for the first time, and a special small molecular peptide HD-0 was produced, which can significantly delay aging-pointing out a new direction for the transformation of microecological fermentation.