Efficient production of menaquinone (vitamin K2) by a menadione-resistant mutant of Bacillus subtilis |
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Authors: | T Sato Y Yamada Y Ohtani N Mitsui H Murasawa S Araki |
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Institution: | (1) Research Laboratories, Honen Corporation, 1746 Nakashinden, Asaba-cho, Iwata-gun, Shizuoka 437-1111, Japan, JP;(2) Food Research Laboratories, Asahimatsu Foods Corporation, 1008 Dashina, Iida City, Nagano 399-2561, Japan, JP |
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Abstract: | Efficient production of menaquinone (MK) by Bacillus subtilis was achieved. An edible strain of B. subtilis, isolated from the traditional Japanese food natto, was mutated to improve MK productivity. A menadione-resistant mutant
producing 30% more MK than its parent strain was obtained. Soybean extract and glycerol were the best nitrogen and carbon
sources, respectively, among the sources tested. Addition of yeast extract also increased MK productivity. The maximum concentration
of MK reached about 35.0 mg/l after 4 days of culture in a jar fermenter. The pH of the medium decreased to 5.5 after the
start of cultivation, then spontaneously increased to 7.7–8.0. This pH change might be important in the production of MK because
only small amounts of MK were obtained when pH was controlled at 5.7, 6.0, 7.0, 7.5 or 8.0. Journal of Industrial Microbiology & Biotechnology (2001) 26, 115–120.
Received 24 April 2000/ Accepted in revised form 14 August 2000 |
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Keywords: | : vitamin K2 menaquinone Bacillus subtilis (natto) |
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