Optimization of Fermentation Conditions for Nattokinase Production in Solid-state Fermentation by Bacillus subtilis Natto Using Apple Pomace as Substrate

doi:10.7506/spkx1002-6630-201015039

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15 ): 181-185.doi: 10.7506/spkx1002-6630-201015039

• Bioengineering • Previous Articles Next Articles

Optimization of Fermentation Conditions for Nattokinase Production in Solid-state Fermentation by Bacillus subtilis Natto Using Apple Pomace as Substrate

CANG Yi-peng1，ZHANG Hong-zhi2，DONG Ming-sheng2,*

1. Suqian Product Quality Supervision and Testing Institute, Suqian 223800, China ；
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Chin

Received:2010-04-19 Online:2010-08-15 Published:2010-12-29
Contact: DONG Ming-sheng2,* E-mail:dongms@njau.edu.cn

Abstract

Abstract:

On the basis of the results of one-factor-at-a-time experiments, urea concentration, water amount and calcium oxide concentration were determined to be the most important factors affecting on nattokinase production. Subsequently, response surface methodology was used to optimize these factors. The results showed that the optimal values of urea concentration, water amount and calcium oxide concentration were 2.58%, 84.06 mL and 2.65%, respectively. Under these conditions, the maximum nattokinase yield was 2150 IU/g, 27.98% higher than that obtained in one-factor-at-a-time experiments (only 1680 IU/g). The achievement of a high nattokinase activity using apple pomace, a low-cost industrial and agricultural waste as fermentation substrate demonstrates obvious economic advantages.

Key words: apple pomace, nattokinase, solid-state fermentation, process optimization

CLC Number:

TS201.1

CANG Yi-peng1，ZHANG Hong-zhi2，DONG Ming-sheng2,*. Optimization of Fermentation Conditions for Nattokinase Production in Solid-state Fermentation by Bacillus subtilis Natto Using Apple Pomace as Substrate[J]. FOOD SCIENCE, 2010, 31(15 ): 181-185.

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Optimization of Fermentation Conditions for Nattokinase Production in Solid-state Fermentation by Bacillus subtilis Natto Using Apple Pomace as Substrate

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