Production of Nattokinase, Vitamin K2 and Amino Acids by Barley Fermented with Bacillus Natto.

DOI
  • SUMI Hiroyuki
    College of Science and Industrial Technology, Kurashiki University of Science and the Arts
  • ASANO Tomokazu
    College of Science and Industrial Technology, Kurashiki University of Science and the Arts

Bibliographic Information

Other Title
  • 納豆菌の大麦発酵によるナットウキナーゼ，ビタミンＫ２，およびアミノ酸類の生産

Abstract

The thrombolytic enzyme, nattokinase, could be produced by the solid-phase culture of barley with Bacillus natto NB-1. Nattokinase production reached its maximum level after 1 day of fermentation at 37°C, and then gradually decreased. However, in the presence of a high concentration (1.0 M) of urea, the production level was increased and continued for a longer time. The final product had very strong nattokinase thrombolytic activity (>100, 000 IU/100 g dry weight), as well as amidolytic activity for Suc-Ala-Ala-Pro-Phe-pNA, H-D-Val-Leu-Lys-pNA, and Suc-Ala-Ala-Ala-pNA. Very high concentrations of vitamin K2 (menaquinone-7; about 9, 500 μg/100 g dry weight) and free amino acids, including Phe, Val, Tyr and Glu, were also confirmed.

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Keywords

Details 詳細情報について

  • CRID
    1390001206334777600
  • NII Article ID
    130003706024
  • DOI
    10.11428/jhej1987.52.937
  • ISSN
    18820352
    09135227
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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