Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis
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Raja Mahanama
Natto, the richest known source of menaquinone 7 (MK7), is traditionally produced via Solid Substrate Fermentation (SSF) by Bacillus subtilis natto on cooked soy beans. In this work we report a threefold increase in MK7 concentration through the use of a mixture of soy protein granules and nixtamalized corn grits. The effects of fermentation processing factors were investigated and optimized in laboratory scale. These factors include initial moisture content, incubation temperature, incubation time, α-amylase pretreatment and solid substrate medium. Response surface methodology (RSM) was used to develop a mathematical model to identify the optimum values of key process variables to increase MK7 concentration; the model was also validated experimentally. The polynomial model fitted the experimental data well with R2 = 0.89 and R2 (adj) = 0.83. MK7 production was increased from 57.78 ± 1.57 mg/kg to 67.01 ± 0.18 mg/kg when the strain was cultivated at optimum conditions predicted by statistical approach (70% initial moisture, 35°C, 4 days, 10 µL/g amylase and equal substrate mix) as compared to basal conditions (60% initial moisture, 40°C, 6 days, 10 µL/g amylase and equal substrate mix).
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Article
- Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus Sinensis) Peel and Leaves
- Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment
- Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics
- Development of Hot-Air Dried Cut Persimmon
- Effects of Different Solar Drying Methods on Drying Time and Rice Grain Quality
- Measurement of Bed Grain and Air Conditions during Solar Drying of Rice
- Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers
- Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating
- Comparative Effects of Microwave and Water Bath on the Packing Films of Milk
- Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis
- Optimization of Enzymatic Hydrolysis of Cucurbitin Using Response Surface Methodology: Improvement of the Functional Properties
- Poultry By-Products and Enzymatic Hydrolysis: Optimization by Response Surface Methodology Using Alcalase® 2.4L
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- Influence of Hydrocolloid Concentration, Salinity and Citric Acid Addition on Heat Transfer in the Ohmic Heating Process
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- Response to an Article
- Effect of Variable Sugar Concentrations on Glycogen and Ethanol Content in Saccharomyces sp.
