Co-Production of Nattokinase and Poly (γ-Glutamic Acid) Under Solid-State Fermentation Using Soybean and Rice Husk

ABSTRACTThe aim of this work was to study the co-production of nattokinase and poly (γ-glutamic acid) by Bacillus subtilis natto with soybean and rice husk under solid-state fermentation (SSF). The results showed that the size of soybean particle and rice husk significantly improved the co-productio...

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Veröffentlicht in:Brazilian Archives of Biology and Technology 2015-10, Vol.58 (5), p.718-724
Hauptverfasser: Nie, Guangjun, Zhu, Zhubin, Liu, Fang, Nie, Zhijie, Ye, Yuchao, Yue, Wenjin
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Sprache:eng
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Zusammenfassung:ABSTRACTThe aim of this work was to study the co-production of nattokinase and poly (γ-glutamic acid) by Bacillus subtilis natto with soybean and rice husk under solid-state fermentation (SSF). The results showed that the size of soybean particle and rice husk significantly improved the co-production of nattokinase and poly (γ-glutamic acid), yielding 2503.4 IU/gs and 320 mg/gs, respectively in the improved culture medium composed of 16.7% soybean flour and 13.3% rice husk with 70% water content. The yields increased by approximate 7- and 2-fold factor relative to their original ones. Thus, the co-production of nattokinase and poly (γ-glutamic acid) under SSF could be considered as an efficient method to exploit agro-residues for economical production of some higher-value products.
ISSN:1516-8913
1678-4324
1516-8913
DOI:10.1590/S1516-89132015050172