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

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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 https://doi.org/10.7506/spkx1002-6630-200901036

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Optimization of Fermentation Conditions for Production of Nattokinase

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