2026-07-22 10:00:00  Author | Wencheng WANG | Latest academic developments | Classic (Xiamen) science and Technology Co., Ltd |https://www.cazzicteca.com/:

1. Characteristics of Nattokinase Raw Material Products:

· Fermented with pure natto bacteria, naturally green and safe

· No preservatives, no additives, no chemicals, no solvents

· Milky white, with no smell of natto

·Stable quality

·Good processing performance

     纳豆激酶原料产品图例                                                                              纳豆激酶制成胶囊产品图例

2.Development of Nattokinase Production Technology

3.The Latest High-Activity Nattokinase Production Process

(Process Flow Chart of Nattokinase Raw Material Production)

3.1）Strain preparation stage

• Preserved-dried strain

↓

• Slant seed

↓

Liquid seed

↓

3.2）.Fermentation stage

↓                           ←Seed culture medium

↓                           ← Culture medium

Fermentation          ← Feed medium

↓

3.3）.Post-processing stage

↓

• Ceramic membrane filtration

↓

• Ultrafiltration concentration

↓

• Drying

↓

3.4）.Final product

• Nattokinase raw material

4.Detection of Nattokinase Activity

4.1）Spectrophotometry: Internationally recognized

4.2）Fibrin Plate Method: Domestic, China

4.3）Specialized advanced methods used by other leading enterprises: such as Shuangjun’s high-performance liquid chromatography (HPLC) method and the reference standard method for pure nattokinase.

5.Specifications of Commonly Used Raw Material Products:

5.1 Health food (for assisting in the prevention and treatment of atherosclerosis, lowering blood pressure, and protecting cardiovascular and cerebrovascular systems, etc.)

5.2 Nutritional supplements and foods (for supporting improved microcirculation in the eyes and protecting vision, etc.)

Author: Wencheng WANG:

 from Classic (Xiamen) science and Technology Co., Ltd.  https://www.cazzicteca.com/:

Wencheng WANG

Senior Food Engineer

Senior Nutritionist certified by the Chinese Nutrition Society.

He currently serves as the Legal Representative and Director of the Research Center at Classic (Xiamen) Technology Co., Ltd.  https://www.cazzicteca.com/

A 1995 graduate of Nanchang University—ranked third in China for its Food Science program—Mr. Wang has dedicated his career to food R&D, food testing, and food safety. From 1995 to 2002, he held various positions at the Jiujiang Product Quality Supervision and Inspection Institute in Jiangxi Province, including Food Inspector, Investigator, Laboratory Director, Quality Manager, and Deputy Director of the Institute. He has also served as Quality Control Director and Technical Director for foreign-invested enterprises in Australia and France.

Mr. Wang has published over 10 papers in national core journals and provincial/ministerial journals. His representative works include:

1.On the Importance of Food Testing for Food Safety – Scientific American (Global Science), 2026

2.Analysis of Food Additives and Food Safety Issues – Scientific American (Global Science), 2026

3.Analysis of Safety Testing for Genetically Modified Foods – China Food & Nutrition, Issue 2, 2012

4.International Analysis of Safety Testing for Genetically Modified Foods – Grain Processing, Issue 5, 2011

5.Analysis of Interference Factors in the Determination of Tea Polyphenol Content – Grain Science, Technology and Economy, Issue 4, 2011

6.Inspection Services: A New Horizon for Quality Inspection Agencies – China Quality Supervision, Issue 8, 2000