Preliminary Study on Production Conditions of VK2 by Fermentation of Bacillus subtilis

Abstract

Abstract: This study aimed to incestigate the production conditions of vatamin K2(VK2) by Bacillus subtilis fermentation preliminarily.Results showed that higher or lower concentrations of soybean protein and cornstarch are disadvantage for the production of VK2.The optimal concentration of both soybean protein and cornstarch is 2%.Glycerol,as a supplementary carbon source,can promote the biosynthesis of VK2,and its effective concentration is 5%.1% sucrose,as an exogenous carbon source can obviously promote the B.subtilis fermentation to increase the productivity of VK2.Several inorganic ions such as Ca2 +,Mg2 + and K + represent inhibitive effects on the production of VK2.

Key words: Bacillus subtilis, vitamin K2, fermentation condition

LI Tuo-Ping, GUO Mei, WANG Na, CHEN Ji-Xing. Preliminary Study on Production Conditions of VK2 by Fermentation of Bacillus subtilis[J]. FOOD SCIENCE, 2008, 29(11): 379-382.

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Preliminary Study on Production Conditions of VK2 by Fermentation of Bacillus subtilis

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