Optimization of Fermentation Conditions for Production of Nattokinase

doi:10.7506/spkx1002-6630-200901036

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 151-154.doi: 10.7506/spkx1002-6630-200901036

Previous Articles Next Articles

Optimization of Fermentation Conditions for Production of Nattokinase

DONG Chao，LI Nan，CHENG Hui-cai，ZHANG Gen-wei，SHI Yan-mao

(Hebei Institute of Biology, Shijiazhuang 050081, China)

Received:2007-11-27 Revised:2008-07-28 Online:2009-01-01 Published:2010-12-29
Contact: DONG Chao E-mail:dongchao8605@sina.com

Abstract

Abstract:

This study aimed to optimize the fermentation conditions for nattokinase production by Bacillus subtilis Natto with response surface methodology. Firstly, Plackett-Burman design was used to evaluate the effects of related factors on nattokinase production. It was found that soybean powder concentration is the most signficant positive factor, followed by concentrations of glucose and CaCl2 (negative factor). And then, the concentrations of soybean powder, glucose and CaCl2 were further optimized using response surface analysis. Results revealed that the optimal medium constituents for liquid fermentation are as follows: glucose 1%, soybean powder 3%, KH2PO4 0.2%, K2HPO4·3H2O 0.26%, MgSO4·7H2O 0.1% and CaCl2 0.12%. The optimized conditions allow nattokinase production to increase from 1800 U/ml to 2226.06 U/ml.

Key words: nattokinase, Bacillus subtilis Natto, Plackett-Burman design, response surface methodology

CLC Number:

Q946.5

DONG Chao，LI Nan，CHENG Hui-cai，ZHANG Gen-wei，SHI Yan-mao. Optimization of Fermentation Conditions for Production of Nattokinase[J]. FOOD SCIENCE, 2009, 30(1): 151-154.

[1]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[2]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[3]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[4]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[5]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[6]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[7]	LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng. Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis [J]. FOOD SCIENCE, 2020, 41(4): 222-228.
[8]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.
[9]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.
[10]	KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin. Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation [J]. FOOD SCIENCE, 2020, 41(24): 216-222.
[11]	LIU Yanmin, SHEN Lu, WANG Kang, YAN Jinping, CHAGAN Irbis. Isolation of Bacillus subtilis natto from Chinese Traditional Fermented Soybean Foods and Their Use in Fermentation of Natto [J]. FOOD SCIENCE, 2020, 41(2): 208-214.
[12]	SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng. Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri [J]. FOOD SCIENCE, 2020, 41(2): 87-93.
[13]	ZHU Junfeng, LIU Shuai, ZHAO Pengyan, ZHAO Jian, LI Jiazeng, WANG Tianqi, WANG Li, LIU Hongsheng. Thrombolytic Activity of Nattokinase Produced by Bacillus subtilis natto LNUB236 [J]. FOOD SCIENCE, 2020, 41(13): 148-159.
[14]	WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin. Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis [J]. FOOD SCIENCE, 2020, 41(12): 234-242.
[15]	GAO Shan, WANG Jiajia, HU Gaoshuang. Optimizing the Extraction and Enrichment of Plamitoleic Acid from Sea Buckthorn Fruit Oil and Evaluating Its Effect on Alleviating Insulin Resistance [J]. FOOD SCIENCE, 2020, 41(10): 272-280.

Optimization of Fermentation Conditions for Production of Nattokinase

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments