High and Economical Nattokinase Production with Acetoin as a Useful Byproduct from Soybean Milk and Glucose.
Acetoin
Bacillus subtilis
Nattokinase
Soybean
Journal
Probiotics and antimicrobial proteins
ISSN: 1867-1314
Titre abrégé: Probiotics Antimicrob Proteins
Pays: United States
ID NLM: 101484100
Informations de publication
Date de publication:
10 2022
10 2022
Historique:
accepted:
29
07
2021
pubmed:
14
8
2021
medline:
17
9
2022
entrez:
13
8
2021
Statut:
ppublish
Résumé
Nattokinase (NK) is a potent fibrinolytic enzyme with wide pharmaceutical and nutraceutical applications. Safe and high NK-yielding strains are urgently needed. In this study, the best strain NDF was isolated from one of the 11 natto samples and then identified as Bacillus subtilis. The effects of carbon and nitrogen sources on NK production were investigated, and glucose and soybean milk were finally selected as the optimal carbon and nitrogen sources, respectively. Acetoin, a valuable compound with versatile usages, was detected as the main byproduct of carbon overflow. In a 6-L fermenter, NK and acetoin reached their peak concentrations simultaneously (10,220 IU/mL and 25.9 g/L, respectively) at 25 h in a culture medium containing 180 g/L of soybean milk and 105 g/L of glucose. The NK product was verified by sequencing of the aprN gene and SDS-PAGE analysis. Only very limited kinds of proteins were found in the supernatant of the fermentation broth, and NK was one of the main bands. This study has developed an economical and high NK production method with acetoin as a useful byproduct.
Identifiants
pubmed: 34387855
doi: 10.1007/s12602-021-09831-2
pii: 10.1007/s12602-021-09831-2
doi:
Substances chimiques
Carbon
7440-44-0
Acetoin
BG4D34CO2H
Subtilisins
EC 3.4.21.-
nattokinase
H81695M5OP
Glucose
IY9XDZ35W2
Nitrogen
N762921K75
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
792-803Informations de copyright
© 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
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