Recently, the Science and Technology Department of Qinghai Province organized relevant experts to evaluate the results of "Research and Product Development of Nattokinase Produced by Solid State Fermentation of Qinghai Barley and Broad Bean" jointly completed by Qinghai Academy of Agricultural and Forestry Sciences and Qinghai Huashi Science and Technology Investment Management Co., Ltd. The expert committee unanimously agreed to pass the evaluation of the results and considered that the results reached the leading level in China.
Based on the advantages of broad bean and barley resources in Qinghai province, the strain BSCZ-4 with high nattokinase production by solid-state fermentation was selected by combined mutagenesis techniques of ultraviolet and ultrasonic. The differences of nattokinase activity in the solid-state fermentation of 10 different varieties of broad bean seeds were analyzed and compared, and the excellent broad bean variety GF47 suitable for fermentation was screened out. The technology of nattokinase production by solid-state fermentation of whole-grain of broad bean and highland barley was established, and the efficacy tests of natto fermentation of broad bean and highland barley in lowering blood glucose and blood lipid in animals were carried out. Three products were developed, one article was published on EI and three on CSCD, and one invention patent was applied. The results can open up new ways for the further processing and increase of the added value of Qinghai's characteristic resources, barley and broad beans, and provide theoretical guidance and technical support for the correct processing and development of health food-related to Qinghai's characteristic resources.
(Reported by the Crop Research Institute，Academy of Animal Science and Veterinary Medicine )
