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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year


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1556-3758
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Volume 7, Issue 5 (Nov 2011)

Issues

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

Raja Mahanama
  • The University of Sydney
/ Aydin Berenjian
  • The University of Sydney
/ Peter Valtchev
  • The University of Sydney
/ Andrea Talbot
  • Agricure Scientific Organics
/ Ray Biffin
  • Agricure Scientific Organics
/ Hub Regtop
  • Agricure Scientific Organics
/ Fariba Dehghani
  • The University of Sydney
/ John M. Kavanagh
  • The University of Sydney
Published Online: 2011-11-14 | DOI: https://doi.org/10.2202/1556-3758.2314

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)

About the article

Published Online: 2011-11-14


Citation Information: International Journal of Food Engineering, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.2314. Export Citation

Citing Articles

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[1]
Alireza Ebrahiminezhad, Vikas Varma, Shuyi Yang, and Aydin Berenjian
Applied Microbiology and Biotechnology, 2015
[2]
Rishipal Singh, Alka Puri, and Bibhu Prasad Panda
Journal of Food Science and Technology, 2014
[3]
Aydin Berenjian, Raja Mahanama, John Kavanagh, and Fariba Dehghani
Critical Reviews in Biotechnology, 2015, Volume 35, Number 2, Page 199
[4]
Aydin Berenjian, Raja Mahanama, Andrea Talbot, Hubert Regtop, John Kavanagh, and Fariba Dehghani
Applied Biochemistry and Biotechnology, 2014, Volume 172, Number 3, Page 1347
[5]
Aydin Berenjian, Natalie Li-Cheng Chan, Raja Mahanama, Andrea Talbot, Hubert Regtop, John Kavanagh, and Fariba Dehghani
Molecular Biotechnology, 2013, Volume 54, Number 2, Page 371

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