Korean natto polypeptide was successfully developed by a scientific research team composed of Mokpo University, Southern University and Yeven University. The key point is that MJ50 strain is the core technology of natto polypeptide, and the temperature and fermentation time must be strictly controlled in production (it takes 1 16 hours from feeding to producing metabolites), and the extracted metabolites are dried and separated at low temperature to produce natto polypeptide products.

It is characterized in that the fermentation metabolite of MJ50 strain can simultaneously produce nattokinase, L- arginine and small molecular polypeptide. L arginine can produce nitric oxide after entering the human body, which can relieve the pressure on the inner wall of blood vessels and lower blood pressure.

Nattokinase is an internationally recognized biological agent with thrombolytic function, and it is the only thrombolytic agent that can be taken orally in the world at present, and it has no toxic or side effects. Small molecular peptides have the function of efficient lipid emulsifier, which can emulsify triglycerides and cholesterol in blood into fine particles, accelerate metabolism and reduce the contents of triglycerides and cholesterol in blood.

Natto freeze-dried powder obtained only by fermentation and drying process is a primary product, which tastes sour and contains a lot of acidic substances such as purine, which is especially unfavorable for gout patients.

Separation technology was added in the production process of Korea Mingzheng natto polypeptide, which effectively solved the unique sour taste of ordinary natto freeze-dried powder. Purine and protein are separated, and the content is very small after fermentation and decomposition. The natto polypeptide treated by this process has golden color, fragrant taste and no sour taste.