Study Results from University of Sydney Broaden Understanding of Bacillus subtilis
2012 JAN 12 - (VerticalNews.com) -- "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," scientists in Sydney, Australia report.
"The effects of fermentation processing factors were investigated and optimized in laboratory scale. These factors include initial moisture content, incubation temperature, incubation time, ?-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 R-2 = 0.89 and R-2 (adj) = 0.83," wrote R. Mahanama and colleagues, University of Sydney.
The researchers concluded: "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 degrees C, 4 days, 10 mu L/g amylase and equal substrate mix) as compared to basal conditions (60% initial moisture, 40 degrees C, 6 days, 10 mu L/g amylase and equal substrate mix)."
Mahanama and colleagues published their study in International Journal of Food Engineering (Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis. International Journal of Food Engineering, 2011;7(5):20-43).
For additional information, contact R. Mahanama, University of Sydney, Sydney, NSW 2006, Australia.
The publisher's contact information for the International Journal of Food Engineering is: Berkeley Electronic Press, 2809 Telegraph Avenue, Ste 202, Berkeley, CA 94705, USA.
Keywords: City:Sydney, Country:Australia, Region:Australia and New Zealand, Bacillaceae, Gram-Positive Rods, Glycoside Hydrolases, Enzymes and Coenzymes, Gram-Positive Bacteria, Endospore-Forming Bacteria, Gram-Positive Endospore-Forming Rods
This article was prepared by VerticalNews Food editors from staff and other reports. Copyright 2012, VerticalNews Food via VerticalNews.com.