Production of menaquinone – 7 by Bacillus cereus KMV07: a strain isolated from fermented Glycine max

IF 2.701
Karthika Madhusoodanan, Hemalatha Mooventhan, Maneesha Mohanan, Mohanasrinivasan Vaithilingam, Subathra Devi Chandrasekaran
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Abstract

Menaquinone-7 has gained popularity due to its beneficial effects on health, there is an increased demand for its production among various sectors. In this study, vitamin MK-7 was produced from Bacillus cereus isolated from fermented Glycine max (soy bean). This study includes isolation, screening of bacteria capable of producing Menaquinone – 7 [MK-7] and production of MK-7 was optimized using one factor optimization method. Different food samples including both fermented and non-fermented ones were collected from Vellore district and a total of 30 strains were isolated for the study. All of these were subjected for the screening of MK-7 using HPLC. This quantitative analysis determined that the bacterial strain KMV07, which was isolated from fermented soybean was identified as the producer of MK-7. Among the isolated strains, KMV07 showed a significant potency in MK-7 production with a yield of 16.74 ± 1.21 mg/L. Based on the morphology, biochemical and molecular identification, the strain was identified as Bacillus cereus (KMV07). The objective of the research was to increase the production of MK-7 by the strain KMV07. Using different parameters, one factor optimization was done in-order to increase the production. This study indicated that maximum production was achieved under culture conditions when maltose and tryptone were used as carbon and nitrogen sources, with a pH of 8, an inoculum size of 3 mL (8.25 × 106 CFU/mL) and an incubation time of 120th h. This study implies that Bacillus cereus (KMV07) isolated from Glycine max could be a suitable candidate for the increased production of MK-7.

Abstract Image

蜡样芽孢杆菌 KMV07(一株从发酵最大甘氨酸中分离出来的菌株)生产半醌-7
甲萘醌-7 因其对健康有益而广受欢迎,各行各业对其生产的需求也在不断增加。在这项研究中,维生素 MK-7 是由从发酵大豆(Glycine max)中分离出来的蜡样芽孢杆菌(Bacillus cereus)生产的。这项研究包括分离、筛选能够生产 MK-7 的细菌,并采用单因素优化法对 MK-7 的生产进行优化。研究人员从维洛尔地区收集了不同的食品样本,包括发酵和非发酵样本,共分离出 30 种菌株。所有这些菌株都使用 HPLC 进行了 MK-7 的筛选。通过定量分析确定,从发酵大豆中分离出的细菌菌株 KMV07 是 MK-7 的生产者。在分离出的菌株中,KMV07 在 MK-7 生产中表现出显著的效力,产量为 16.74 ± 1.21 mg/L。根据形态、生化和分子鉴定,确定该菌株为蜡样芽孢杆菌(KMV07)。研究的目的是提高 KMV07 菌株的 MK-7 产量。为了提高产量,使用不同的参数进行了单因素优化。该研究表明,在以麦芽糖和胰蛋白胨为碳源和氮源、pH 值为 8、接种量为 3 mL(8.25 × 106 CFU/mL)和培养时间为 120 小时的培养条件下,产量达到最高。
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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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