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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

4 Issues per year

IMPACT FACTOR 2012: 0.463
5-year IMPACT FACTOR: 0.568

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Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis

Raja Mahanama1 / Aydin Berenjian2 / Peter Valtchev3 / Andrea Talbot4 / Ray Biffin5 / Hub Regtop6 / Fariba Dehghani7 / John M. Kavanagh8

1The University of Sydney

2The University of Sydney

3The University of Sydney

4Agricure Scientific Organics

5Agricure Scientific Organics

6Agricure Scientific Organics

7The University of Sydney

8The University of Sydney

Citation Information: International Journal of Food Engineering. Volume 7, Issue 5, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.2314, November 2011

Publication History:
Published Online:
2011-11-14

Natto, the richest known source of menaquinone 7 (MK7), is traditionally produced via Solid Substrate Fermentation (SSF) by Bacillus subtilis natto on cooked soy beans. In this work we report a threefold increase in MK7 concentration through the use of a mixture of soy protein granules and nixtamalized corn grits. The effects of fermentation processing factors were investigated and optimized in laboratory scale. These factors include initial moisture content, incubation temperature, incubation time, α-amylase pretreatment and solid substrate medium. Response surface methodology (RSM) was used to develop a mathematical model to identify the optimum values of key process variables to increase MK7 concentration; the model was also validated experimentally. The polynomial model fitted the experimental data well with R2 = 0.89 and R2 (adj) = 0.83. MK7 production was increased from 57.78 ± 1.57 mg/kg to 67.01 ± 0.18 mg/kg when the strain was cultivated at optimum conditions predicted by statistical approach (70% initial moisture, 35°C, 4 days, 10 µL/g amylase and equal substrate mix) as compared to basal conditions (60% initial moisture, 40°C, 6 days, 10 µL/g amylase and equal substrate mix).

Keywords: Menaquinone 7; Solid State Fermentation (SSF); Bacillus subtilis; optimization; response surface methodology (RSM); Central Composite Face Design (CCF)

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