CN100999711B - Notto fungus active preparation and making process thereof - Google Patents

Abstract

The present invention relates to microbe preparation, and is especially one kind of active natto bacillus preparation comprising starch 80-90 %, kelp 8-9 %, polysaccharide 0.04-0.08 %, natto bacillus seed 0.05-0.1 %, potassium dihydrogen phosphate 0.08-0.12 %, crystalline magnesium sulfate 0.04-0.06 %, vitamin B1 0.004-0.006 %, and protein 0.9- 1.04 %. The active natto bacillus preparation has natto bacillus, which is one kind of non-hemolytic safe Bacillus subtilis and has high propagation speed, powerful organic matter decomposing capacity, capacity of growing in both aerobic and anaerobic conditions and wide use. It has high storage and use safety, and may be combined with other probiotics to create and restore ecological environment.

Description

Bacillus natto active preparation and preparation method thereof

technical field

The invention relates to the field of microorganisms, in particular to a microbial preparation.

Background technique

Bacillus natto is a highly effective strain that can dissolve blood clots and prevent blood clots from clogging blood flow, causing heart disease, stroke and other diseases of aging. Therefore, Bacillus natto is a natural food with good efficacy, which can prevent cerebrovascular infarction, cardiovascular infarction and stroke. The drug currently used to dissolve blood clots is Bacillus natto, which is relatively cheap, and once absorbed by the body, it can last for eight hours. Also because Bacillus natto can clean the blood, prevent the formation of thrombus, and reduce cholesterol, it has become an essential natural concentrated nutritional essence for modern people, and is more suitable for the health of the whole family. However, the application of Bacillus natto is not limited to this, and more applications can be obtained by using the characteristics of Bacillus natto for fermentation.

Contents of the invention

The invention provides an active preparation with multiple uses and a preparation method of the active preparation, which uses bacillus natto as a main raw material.

In order to solve the above technical problems, the following technical solutions are implemented:

An active preparation of Bacillus natto, which comprises the following components and percentages: 80-90% starch, 8-9% kelp, 0.04-0.08% polysaccharide, 0.05-0.1% natto strain, dihydrogen phosphate Potassium 0.08-0.12%, crystalline magnesium sulfate 0.04-0.06%, vitamin B10.004 -0.006%, protein 0.9-1.04%.

A preparation method of Bacillus natto active preparation, which comprises the following steps: 1. After mixing starch, polysaccharides, natto bacteria, potassium dihydrogen phosphate, crystalline magnesium sulfate, and vitamins, then add kelp, protein and mineral water Water, fully mixed; 2. Put it into a fermentation container, the temperature is between 30 and 45 degrees Celsius; 3. After 70-96 hours of fermentation, carry out dehydration and drying treatment, and the water content is lower than 8%.

Because the natto active preparation of the present invention is Bacillus subtilis-natto bacilli that are non-hematotolerant and have high safety performance. This bacterium has the characteristics of high-speed reproduction, enhanced volume, strong organic matter decomposition ability, aerobic and anaerobic growth, and the elimination of malodorous bacteria and vector bacteria, so that the active preparation has extremely wide uses. Due to the characteristics produced by the spore state of the bacteria, it is more convenient in use and storage; it combines general nitrogen fixation, phosphorus dissolution, radiation, and photosynthesis with many beneficial bacteria to create and restore organic ecology. In addition, this bacterium is Bacillus natto, belonging to Bacillus subtilis, non-environmental medicine, harmless to human body, and is a safe microorganism.

Detailed ways

Embodiment one

A natto bacillus active preparation, which comprises the following components: sticky rice flour 4482g, fresh kelp (grinded into sauce) 448.2g, banana (sugar) 13.5g, natto bacterial classification 4.5g, potassium dihydrogen phosphate 4.5g, Crystalline magnesium sulfate 2.5g, vitamin B ₁ 0.25g, protein 45g.

Tests have shown that the Bacillus natto active preparation with the above ratio has a value-added ability of Bacillus natto of 10 ⁶ -10 ⁸ , and the number of viable bacteria is large and the strains are strong.

Embodiment two

A kind of bacillus natto active preparation, it comprises following components: glutinous rice flour 4500g, fresh sea-tangle (grinding into sauce) 405.3g, banana (sugar) 20g, natto strain 5g, potassium dihydrogen phosphate 5g, crystalline magnesium sulfate 3g, vitamin B1 _0.3g , protein 52g.

Tests have shown that the Bacillus natto active preparation with the above ratio has a value-added ability of Bacillus natto of 10 ⁵ -10 ⁶ , and the number of viable bacteria is large and the strains are strong.

Embodiment three

A natto active preparation, which comprises the following components: 4500g of glutinous rice flour, 405.3g of fresh kelp (ground into a sauce), 22g of persimmons, 4.5g of natto strains, 4.5g of potassium dihydrogen phosphate, and 3g of crystalline magnesium sulfate , vitamin B ₁ 0.3g, protein 50g.

Because the sugar content of persimmon is slightly lower than that of banana, it can also be used as the raw material of the Bacillus natto active preparation of the present invention.

Tests have shown that the Bacillus natto active preparation with the above ratio has a value-added ability of Bacillus natto of 10 ⁴ -10 ⁵ , and the number of live bacteria is relatively large, and the strains are relatively strong.

The process of making the above-mentioned Bacillus natto active preparation is as follows:

After mixing the above sticky rice flour (or glutinous rice flour), banana (or persimmon), natto bacteria, potassium dihydrogen phosphate, crystalline magnesium sulfate, and vitamins, add fresh kelp, protein and mineral water, and mix thoroughly; 2. 3. After 96 hours of fermentation, carry out dehydration and drying treatment; the water content is less than 8%. The above procedures need to be carried out in a sterile environment.

According to the different proportions of the ingredients, the fermentation time is also slightly different, and generally can be controlled between 70-96 hours.

Introduce the application of Bacillus natto active preparation of the present invention in agriculture and water quality treatment with two concrete examples below:

One, the application effect of Bacillus natto active preparation of the present invention on green vegetables

(1) Materials and methods:

1. Test material

1.1 Test location: Chunhua Village, Fuyang, Hangzhou

1.2 Fertilizers to be tested: Bacillus natto active biological fertilizer and organic liquid fertilizer

1.3 Vegetables to be tested: green vegetables

2. Experimental Design and Methods

2.1 Experimental design

There are 4 treatments in the test: 1. CK: without adding Bacillus natto active biological fertilizer and organic liquid fertilizer; 2. Applying 5000 times of Bacillus natto active biological fertilizer (irrigating roots); 3. Using 800 times of organic liquid fertilizer ( 4. Apply 5000 times of Bacillus natto active biological fertilizer and 800 times of organic liquid fertilizer (root irrigation). Each treatment has 3 repetitions.

2.2 Test method

Select local representative soil, set three repetitions for each treatment, test plots are arranged in random blocks, plot area 10×2=20m ² ; the test field uniformly applies basal fertilizer (80% amount of customary application) according to local habits, and turns over After plowing and harrowing, delineate the test area as required; on the 7th day after transplanting, each treatment carried out root irrigation; 7 days before harvest, the second and fourth treatments applied 5000 times of Bacillus natto active biological fertilizer ( root irrigation) once; the varieties and methods of topdressing are the same for each treatment; other cultivation management measures are uniformly operated according to local production habits.

(2) Test records

Soil sampling on September 30; testing of soil microorganisms and nutrients; on October 2, green vegetables were transplanted, and the design of the plot is shown in Table 1 (1, control; 2, adding 5000 times of biological fertilizer; 3, adding 800 times of organic liquid fertilizer; 4. Add 5000 times of biological fertilizer + 800 times of organic liquid fertilizer (47 rows per plot, 6 plants in each row); ferment the biological fertilizer on October 9, root irrigation on October 10, and water half a catty of water for each plant . Water once on October 19; kill insects once on October 20; water once on October 27; kill insects once on November 1. Fermentation of biological bacterial fertilizer was carried out on November 6, root irrigation was carried out on November 7, and half a catty of water was poured on each plant. Field trip on November 6 and 7.

Table 1 Cell distribution table:

(3) Results and analysis:

1. The effect of Bacillus natto active biological fertilizer and organic liquid fertilizer on the growth of vegetable plants

It can be seen from Table 2 that the addition of Bacillus natto active biological fertilizer and organic liquid fertilizer has an effect on the growth of vegetable plants, but the affected parts are different. Compared with the control, the root length and rhizome width of the plants added with organic liquid fertilizer did not change, but the plant height was 8.04% shorter, and the petiole was thicker by 3.97%; while the plants added with Bacillus natto active biological fertilizer had a 6.35% root length compared with the control %, the rhizome was 17.27% wider, and the plant height and petiole were unchanged; the plants added with Bacillus natto active biological fertilizer and organic liquid fertilizer had 10.67% longer root, 12.23% wider rhizome, and thicker plant height and petiole than the control. Nothing has changed.

Table 2 Effect of Bacillus natto active biological fertilizer and organic liquid fertilizer on the growth of vegetable plants

plant height (cm) Fresh weight of aerial parts (kg/plant) petiole thickness (cm) root length (cm) Rhizome Width (cm) control 33.33 0.57 1.26 11.97 1.39 800 times organic liquid fertilizer 30.65 0.60 1.31 11.85 1.36 5000 times biological fertilizer 34.97 0.64 1.24 12.73 1.63 5000 times biological fertilizer + 800 times organic liquid fertilizer 33.12 0.66 1.28 13.25 1.56

2. The effect of Bacillus natto active biological fertilizer and organic liquid fertilizer on the yield of green vegetables

As can be seen from Table 3, compared with the control, adding Bacillus natto active biological bacterial fertilizer and organic liquid fertilizer can increase the output of green vegetables, adding organic liquid fertilizer to the processing yield increased by 2.20%, adding Bacillus natto active biological bacterial fertilizer The yield of the treatment increased by 5.19%, and the yield of the treatment with Bacillus natto active biological fertilizer and organic liquid fertilizer increased by 2.92%.

Table 3 Effect of Bacillus natto active biological fertilizer and organic liquid fertilizer on the yield of green vegetables

Equivalent yield per mu (kg/mu) control 5140 800 times organic liquid fertilizer 5253.3 5000 times biological fertilizer 5406.7 5000 times biological fertilizer + 800 times organic liquid fertilizer 5290

3. The effect of Bacillus natto active biological fertilizer and organic liquid fertilizer on the quality of green vegetables

Table 4 Effect of Bacillus natto active biological fertilizer and organic liquid fertilizer on the quality of vegetables

sugar (%) Nitrate (mg/Kg) Vc (mg/Kg) Crude Fiber (%) protein (%) control 0.93 2250 16.7 15.8 25.06 800 times organic liquid fertilizer 0.96 2172 20.8 15.7 26.30 5000 times biological fertilizer 0.96 1800 20.8 15.9 25.06 5000 times biological fertilizer +800 times organic liquid fertilizer 0.97 1800 20.8 15.6 26.06

It can be seen from Table 4 that the effect of adding Bacillus natto active biological fertilizer and organic liquid fertilizer on the quality of vegetables is mainly to reduce the content of nitrate and increase the content of Vc, but has no effect on the content of sugar, crude fiber and protein. Compared with the control, the nitrate content of the plants added with organic liquid fertilizer decreased by 3.47%, and the Vc content increased by 24.55%; %; Bacillus natto active biological fertilizer and organic liquid fertilizer added plant nitrate content decreased by 20%, Vc content increased by 24.55%.

4. Effect of Bacillus natto active biological fertilizer and organic liquid fertilizer on rhizosphere soil microorganisms

It can be seen from Table 5 that the use of Bacillus natto active biological fertilizer and organic liquid fertilizer can increase the number of bacteria and actinomycetes in the rhizosphere. Among them, the treatment effect of adding 5000 times of Bacillus natto active biological fertilizer was more obvious. Compared with CK, the number of bacteria and actinomycetes increased by 152.9% and 31.1% respectively, while the active biological fertilizer of Bacillus natto+ The treatment of organic liquid fertilizer and organic liquid fertilizer increased by 66.7%, 31.1%, 52.2%, and 16.6% respectively; the number of fungi in the three treatments were all reduced compared with CK, which indicated that the use of Bacillus natto active biological fertilizer and organic liquid fertilizer could reduce soil Occurrence of fungal diseases.

Table 5 Effect of Bacillus natto active biological fertilizer and organic liquid fertilizer on rhizosphere soil microorganisms

bacteria fungus Actinomycetes Original soil sample 1.4×107 5.17×104 1.4×106 control 9×107 1.06×105 1.93×106 800 times organic liquid fertilizer 1.37×108 6.7×104 2.25×106 5000 times biological fertilizer 1.97×108 7.5×104 2.53×106 5000 times biological fertilizer + 800 times organic liquid fertilizer 1.5×108 8.07×104 2.53×106

Four. Summary

1. According to this test, Bacillus natto active biological fertilizer and organic liquid fertilizer have different effects on the growth of vegetable plants. Adding Bacillus natto active biological fertilizer can promote the growth of the root system of vegetable plants, and the roots become longer. The rhizome becomes wider; while the plant height of the green vegetables added with organic liquid fertilizer becomes shorter, and the petiole becomes thicker.

2. The addition of Bacillus natto active biological fertilizer and organic liquid fertilizer can increase the yield of green vegetables, among which the effect of adding Bacillus natto active biological fertilizer is the most obvious, with an increase of 5.19% compared with the control.

3. Adding Bacillus natto active biological fertilizer and organic liquid fertilizer can improve the quality of vegetables. Nitrate decreased by 3.47% and 20% respectively, while the content of Vc increased by 24.55%, but it had no effect on the content of sugar, crude fiber and protein.

4. Adding Bacillus natto active biological fertilizer and organic liquid fertilizer can increase the number of bacteria and actinomycetes in the rhizosphere of vegetable plants and reduce the number of fungi, thereby reducing the possibility of soil-borne fungal diseases.

Two, the application of Bacillus natto active preparation of the present invention on water quality treatment

A. Storage method: Since the natto active preparation of the present invention is an active microorganism, it will continuously multiply when it encounters water, high temperature and air, so it must be stored in a dry place and avoid high temperature exposure.

B. Use the operating procedure as:

According to the conditions of the target water quality, take an appropriate amount of Bacillus natto active preparation (1:5000-20,000 times) and mix thoroughly with cold water, then add warm water at 30-40 degrees Celsius to dilute to activate and reproduce (it is best to add protein to accelerate its reproduction) -In the ratio of 1 kg of Bacillus natto active preparation plus 10 grams of protein), the unused Bacillus natto active preparation should be put into airtight plastic tanks to avoid further reproduction.

In summer, it can be placed for 7-24 hours to reproduce, and in winter for about 4-7 days (but within 7 days at most, otherwise the fungus will swell and squeeze to death and cause odor). It cannot be used together with pesticides, disinfectant or alcohol, etc. So as not to kill microorganisms, or make them spores dormant.

C. The action of the Bacillus natto active preparation requires a certain amount of time and space for the bacteria to activate and multiply. Therefore, in the process of sewage treatment, if the sewage cannot reproduce due to the continuous flow of sewage, it is recommended to use the drip irrigation method, depending on the amount of water inflow and outflow, drip irrigation into the sewage tank at a ratio of 20000:1.

Brief Analysis of the Benefits of Sewage Treatment in Shanghai Terminal Building

Originally Shanghai Terminal Building commissioned Tongji University to design and plan it as a pure office building at the beginning. Later, the building was added to other industries such as catering, so the sewage treatment could not be completed, and the entire basement was filled with biogas, which not only seriously affected safety, but also threatened the health of relevant engineering personnel. . Various methods have been used before, but they are ineffective. Later, in December 2004, according to the company's suggestion, the active preparation of Bacillus natto was activated in a ratio of 1:20000, and then put in three times. Stop the flow for 11 hours, so that the natto active preparation can fully multiply. After one week, the methane gas will gradually decrease, and after 14 days, the odor will gradually decrease. Basically, there will be no too much odor after 4 weeks. Especially for NH3-N, S2-, CODcr degradation effect is good, share 5 kg of strains, put in three times. Now it is used continuously every month but the ratio has dropped to 1:40000. Now the water quality has become colorless and odorless, and can be used for watering flowers or reclaimed water.

Because the natto active preparation of the present invention is Bacillus subtilis-natto bacilli that are non-hematotolerant and have high safety performance. This bacterium has the characteristics of high-speed reproduction, enhanced volume, strong organic matter decomposition ability, aerobic and anaerobic growth, and the elimination of malodorous bacteria and vector bacteria, so that the active preparation has extremely wide uses. Due to the characteristics produced by the spore state of the bacteria, it is more convenient in use and storage; it combines general nitrogen fixation, phosphorus dissolution, radiation, and photosynthesis with many beneficial bacteria to create and restore organic ecology. In addition, this bacterium is Bacillus natto, belonging to Bacillus subtilis, non-environmental medicine, harmless to human body, and is a safe microorganism. The volume of the bacteria is 4-10 times larger than that of the standard Bacillus subtilis, and the digestion efficiency of metabolic heat produced by one generation is far better than that of the standard Bacillus subtilis. Environmental characteristics: The bacteria can reproduce continuously in both aerobic and anaerobic environments, and the temperature difference is between 148 degrees Celsius and minus 38 degrees Celsius; the breeding temperature is 0 degrees Celsius and 79 degrees Celsius; below zero degrees Celsius and minus 79 degrees Celsius, it becomes a spore state and stops grow. Proliferation characteristics: Under normal room temperature conditions, the growth rate is about 100,000 times in four hours; while the general Bacillus subtilis is only 6 times; the water breeding time is 100,000 times; the machine fertilizer is breeding 60,000 times in 4 hours; the soil is about 30,000 times in 4 hours. ;Industrial wastewater grows by 18,000 times in 4 hours; animal husbandry wastewater grows by 28,000 times in 4 hours; household septic tank grows by 30,000 times in 4 hours. Bacteria removal characteristics: It has been confirmed that the types of bacteria removal are Staphylococcus aureus, Legionnaires' disease bacteria, white tinea bacterium, Penicillium spp., slime bacteria, Klebsiella pneumoniae, pathogenic coliform bacteria, animal and plant infection bacteria, and the natto bacillus active preparation of the present invention Wide range of uses, can be used in 1. Agriculture: It can convert kitchen waste or human, poultry, and livestock manure into organic fertilizers, reducing the use of chemical fertilizers; or can be directly applied to trees, hydroponics, and vegetable and fruit plants to improve soil quality, overcome continuous cropping, and improve soil quality. Fruit and vegetable yield and quality. 2. Water quality treatment: It can purify domestic sewage and industrial wastewater, protect the ecological environment; improve aquaculture water, enhance the immunity of cultured bodies to prevent virus infection. 3. Environmental improvement: kitchen waste disposal, garbage dumps, hospitals, livestock farms, etc. cleaning and sterilization, deodorization. 4. People's livelihood products: as sponges, insoles, disposable environmental protection tableware, environmental protection garbage bags and other additives.

There are other modifications or improvements in the present invention. If those skilled in the art are inspired by the present invention and make obvious insubstantial changes or improvements, they all belong to the protection scope of the claims of the present invention.

Claims (1)

1. a Notto fungus active preparation is characterized in that, it is prepared by following method: 1. earlier with glutinous rice powder 4482 grams, banana 13.5 grams, natto bacterial classification 4.5 grams, potassium primary phosphate 4.5 grams, crystalline sulfuric acid magnesium 2.5 grams, vitamins B ₁0.25 after gram mixes, add sea-tangle 448.2 grams, protein 45 gram and mineral waters again, thorough mixing; 2. put into fermenting container, temperature is between 30 to 45 degree Celsius; 3. through after the fermentation in 70-96 hour, dehydrate processing, water content is lower than 8%.