Fermentation Condition Optimization of Nattokinase from Bacillus Subitilis Natto

Abstract

Abstract:

The culture medium as well as the fermentation conditions of nattokinase from Bacillus Subitilis Natto preserved in our laboratory was first optimized in this paper. Then three main factors related to the nattokinase yield, tryptone, magnesium sulfate and fermentation temperature, were obtained using Plackett-Burman experiments. Based on these, the Box-Behnken design was adopted and the response surface results were as follows: tryptone 2.66%, lactose 1.0%, Na2HPO4 5.0g /L, NaH2PO4 1.0g /L, CaCl2 0.2g/L, MgSO4 1.35g/L, bacteria age of inoculation 12h, inoculum size 2%, fermentation temperature 33℃, fermentation duration 56h, liquid volume 50mL/250mL. The optimization strategy enhanced the nattokinase activity 1.5 times than before.

CLC Number:

Q939.97

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