Screening of a Bacillus subtilis strain producing both nattokinase and milk-clotting enzyme and its application in fermented milk with thrombolytic activity

Bacillus subtilis is a generally recognized as safe probiotic, which used starter for natto fermentation. Natto functional food with antithrombus function due to nattokinase. Compared natto, fermented milk more popular food, commonly by Lactobacillus bulgaricus and Streptococcus. However, there no report on B. subtilis–fermented milk. In this study, produce function, strain (B. JNFE0126) that produced both nattokinase milk-clotting enzyme was isolated from traditionally the liquid fermentation culture, peak values of thrombolytic activity were 3,511 U/mL at 96 h 874.5 Soxhlet unit/mL 60 h, respectively. The optimal pH temperature 7.0 40°C 6.5 55°C enzyme, in reached 215.1 after 8 Sensory evaluation showed acceptance JNFE0126 similar traditional L. S. thermophilus. More importantly, oral intake thrombosis-model mice prevented development thrombosis. Our results suggest JNFE0126–fermented has potential novel, prevention thrombosis-related cardiovascular diseases.