The production process of nattokinase

The production process of nattokinase

The production process of nattokinase involves soybean fermentation and the extraction and purification of the enzyme. Here are the basic steps for making nattokinase:

                                                                     

Soybean fermentation: Firstly, the soybeans are washed and soaked in water for softening. Then, the softened soybeans are steamed to kill bacteria and activate the enzymes. Next, a bacterial culture or natto starter, called Bacillus subtilis natto, is added to the steamed soybeans to initiate fermentation. The fermentation process usually takes one to two days under suitable temperature conditions.

 

Fermentation product processing: Once the fermentation is completed, the fermented mixture is transferred into containers and subjected to large-scale cultivation. Traditional fermentation equipment or cans may be used for this process.

                

 

Mixing and stirring: The fermented product is thoroughly mixed and stirred with other ingredients to ensure even distribution of nattokinase.

 

Extraction and purification: The mixture is then extracted and purified through centrifugation, filtration, and concentration processes. These steps aim to remove impurities and obtain purified nattokinase.

 

Drying and grinding: Finally, the purified nattokinase is dried to remove moisture. The dried product is then ground into a fine powder.

 

It's important to note that the specific production process may vary depending on the manufacturer, product requirements, and equipment used. Therefore, the above steps are provided as a general reference and may not represent the exact process used for all nattokinase production.