Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase Production
In order to improve the yield of nattokinase and promote its industrial production and application, Bacillus subtilis was isolated from fresh natto from different producing areas, and the strain with larger ratio of hydrolysis circle to colony was selected through preliminary screening of colony mor...
| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090250 |
| _version_ | 1811307658505879552 |
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| author | Xueqin ZHOU Liangzhong LIU |
| author_facet | Xueqin ZHOU Liangzhong LIU |
| author_sort | Xueqin ZHOU |
| collection | DOAJ |
| description | In order to improve the yield of nattokinase and promote its industrial production and application, Bacillus subtilis was isolated from fresh natto from different producing areas, and the strain with larger ratio of hydrolysis circle to colony was selected through preliminary screening of colony morphology and re-screening of casein plate, and the nattokinase activity in its fermentation broth was measured, and a strain X3 with relatively high enzyme activity was selected. X3 strain was identified as Bacillus subtilis by systematic 16S rDNA sequencing and phylogenetic tree comparison. On the basis of single factor experiment, response surface methodology was designed to optimize the liquid fermentation conditions of nattokinase in shake flask, and the optimum conditions for liquid fermentation of X3 strain were determined as follows: temperature 34 ℃, initial pH6.5, inoculation amount 2%, bottling amount 20%, fermentation time 30 h. Under these conditions, the enzyme activity of nattokinase produced by fermentation was 393.095 U/mL, which was higher than that of nattokinase purchased. This experiment laid a certain foundation for the subsequent industrial production. |
| first_indexed | 2024-04-13T09:08:18Z |
| format | Article |
| id | doaj.art-ac0d2d27f5664937ab753c4573f15e6a |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:08:18Z |
| publishDate | 2022-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-ac0d2d27f5664937ab753c4573f15e6a2022-12-22T02:52:56ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-04-0143716316910.13386/j.issn1002-0306.20210902502021090250-7Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase ProductionXueqin ZHOU0Liangzhong LIU1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaIn order to improve the yield of nattokinase and promote its industrial production and application, Bacillus subtilis was isolated from fresh natto from different producing areas, and the strain with larger ratio of hydrolysis circle to colony was selected through preliminary screening of colony morphology and re-screening of casein plate, and the nattokinase activity in its fermentation broth was measured, and a strain X3 with relatively high enzyme activity was selected. X3 strain was identified as Bacillus subtilis by systematic 16S rDNA sequencing and phylogenetic tree comparison. On the basis of single factor experiment, response surface methodology was designed to optimize the liquid fermentation conditions of nattokinase in shake flask, and the optimum conditions for liquid fermentation of X3 strain were determined as follows: temperature 34 ℃, initial pH6.5, inoculation amount 2%, bottling amount 20%, fermentation time 30 h. Under these conditions, the enzyme activity of nattokinase produced by fermentation was 393.095 U/mL, which was higher than that of nattokinase purchased. This experiment laid a certain foundation for the subsequent industrial production.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090250bacillus subtilisstrain isolationliquid fermentationfolin-phenol methodresponse surface analysis |
| spellingShingle | Xueqin ZHOU Liangzhong LIU Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase Production Shipin gongye ke-ji bacillus subtilis strain isolation liquid fermentation folin-phenol method response surface analysis |
| title | Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase Production |
| title_full | Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase Production |
| title_fullStr | Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase Production |
| title_full_unstemmed | Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase Production |
| title_short | Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase Production |
| title_sort | screening of bacillus subtilis and optimization of liquid fermentation conditions for nattokinase production |
| topic | bacillus subtilis strain isolation liquid fermentation folin-phenol method response surface analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090250 |
| work_keys_str_mv | AT xueqinzhou screeningofbacillussubtilisandoptimizationofliquidfermentationconditionsfornattokinaseproduction AT liangzhongliu screeningofbacillussubtilisandoptimizationofliquidfermentationconditionsfornattokinaseproduction |