Isolating Bacillus subtilis and optimizing its fermentative medium for GABA and nattokinase production

CYTA - Journal of Food

Volumn 12, Issue 3, 2014, Pages 282-290

  Suwanmanon, Kanintra ^a   Hsieh, Pao Chuan ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Bacillus subtilis; GABA; Nattokinase; Optimization; Taguchi experimental design

Indexed keywords

AMINO ACIDS; OPTIMIZATION;

BACILLUS SUBTILIS; GABA; NATTOKINASE; ORTHOGONAL ARRAY; TAGUCHI EXPERIMENTAL DESIGN;

STATISTICS;

EID: 84903202633     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2013.848472     Document Type: Article

References (35)

1. Allagheny, N., Obanu, Z. A., & Platt, G. C. (1996). Control of ammonia formation during Bacillus subtilis fermentation of legumes. Food Microbiology, 29, 321-333. (Pubitemid 26185353)
2. Almeidae, S., Lima, U. A., & Taqueda, M. (2003). Use of response surface methodology for selection of nutrient levels for culturing Paecilomyces variotii in eucalyptus hemicellulosic hydrolyzate. Bioresource Technology, 87, 45-50. (Pubitemid 35441030)
3. Ammar, Y. B., Matsubara, T., & Ito, K. (2002). Some properties of levansucrase of Bacillus natto stabilized with periodate oxidized glucomannan. Enzyme and Microbial Technology, 30, 875-882. (Pubitemid 34655409)
4. Bai, Z., Xu, M., Han, S., & Liu, K. (2004). Purification and characterization of nattokinase. Journal of Northeast Agriculture University, 35, 667-673.
5. Buchanan, J. R., & Gibbons, N. E. (1974). Bergey's manual of determinative bacteriology (8th ed.). Baltimore: The Williams and Wilkins Company.
6. Dean, A., & Voss, D. (1999). Response surface methodology. In Design and analysis of experiments (547-566). New York: Springer-Verlag.
7. Fang, Q. H., & Zhong, J. J. (2002). Submerged fermentation of higher fungus Ganoderma lucidum for production of valuable bioactive metabolites ganoderic acid and polysaccharide. Biochemical Engineering Journal, 10, 61-65.
8. Fisher, S. H. (1991). Control of carbon and nitrogen metabolism in Bacillus subtilis. Annual Review of Microbiology, 45, 107-135. (Pubitemid 21903786)
9. Haaland, P. D. (1989). Experimental design in biotechnology. Dekker: New York.
10. Hsieh, C. W., Lu, W. C., Hsieh, W. C., Huang, Y. P., Lai, C. H., & Ko, W. C. (2009). Improvement of the stability of nattokinase using Υ-polyglutamic acid as a coating material for microencapsulation. LWT - Food Science and Technology, 42, 144-149.
11. Japan Nattokinase Association. (2000). Degradation of artificial thrombus by nattokinase. Retrived May 18, 2012, from http://jnattokinase.org/en/ jnkanattou1.html
12. Jeong, Y. K., Kim, J. H., Gal, S. W., Kim, J. E., Park, S. S., & Chung, K. T. (2004). Molecular cloning and characterization of the gene encoding a fibrinolytic enzyme from Bacillus subtilis strain A1. World Journal of Microbiology and Biotechnology, 20, 711-717. (Pubitemid 40084220)
13. Ju, H. K., Yan, J. P., Zhu, L., & Qi, Y. P. (2004). Identification of two novel fibrinolytic enzymes from Bacillus subtilis QK02. Comparative Biochemistry and Physiology Part C, 137, 65-74. (Pubitemid 38230923)
14. Kim, S. H., & Choi, N. S. (2000). Purification and characterization of subtilisin DJ-4 secreted by Bacillus sp. strain DJ-4 screened from Doen-Jang. Bioscience, Biotechnology, and Biochemistry, 64, 1722-1725.
15. Kim, W., Choi, K., Kim, Y., Park, H., Choi, J., & Lee, Y. (1996). Purification and characterization of a fibrinolytic enzyme produced from Bacillus sp. strain CK 11-4 screened from Chungkook-Jang. Applied and Environmental Microbiology, 62, 2482-2488. (Pubitemid 26231219)
16. Kim, H. K., Kim, G. T., Kim, D. K., Choi, W. A., Park, S. H., Jeong, Y. K., & Kong, I. S. (1997). Purification and characterization of a novel fibrinolytic enzyme from Bacillus sp. KA38 originated from fermented fish. Journal of Bioscience and Bioengineering, 84(4), 307-312.
17. Kim, S. B., Lee, D.W., Cheigh, C. I., Choe, E. A., Lee, S. J., & Hong, Y. H. (2006). Purification and characterization of a fibrinolytic subtilisin-like protease of Bacillus subtilis TP-6 froman Indonesian fermented soybean, Tempeh. Journal of Industrial Microbiology and Biotechnology, 33, 436-444.
18. Kitaoka, S., & Nakano, Y. (1969). Colorimetric determination of - amino acids. Journal of Biochemistry, 66(1), 87-94.
19. Komatsuzaki, N., Nakamura, T., Kimura, T., & Shima, J. (2008). Characterization of glutamate decarboxylase from a high -aminobutyric acid (GABA) producer, Lactobacillus paracasei. Bioscience, Biotechnology and Biochemistry, 72, 278-285. (Pubitemid 351353682)
20. Lee, S. K., Bae, D. H., Kwon, T. J., Lee, S. B., Lee, H. H., & Park, J. H. (2001). Purification and characterization of a fibrinolytic enzyme from Bacillus sp. KDO-13 isolated from soybean paste. Journal of Microbiology and Biotechnology, 11, 845-852.
21. Montgomery, D. C. (1991). Design and analysis of experiments (3rd ed.). New York: Wiley.
22. Myers, R. H., & Montgomery, D. C. (1995). Response surface methodology: Process and product optimization using designed experiments. New York: John Wiley Sons.
23. Nomura, M., Nakajima, I., Fujita, Y., Kobayashi, M., Kimoto, H., Suzuki, I., & Aso, H. (1999). Lactococcus lactis contains only one glutamate decarboxylase gene. Microbiology, 145, 1375-1380. (Pubitemid 29294923)
24. Sato, T., Yamada, Y., & Ohtani, Y. (2001). Production of menaquinone (vitamin K2)-7 by Bacillus subtilis. Journal of Bioscience and Bioengineering, 91, 16-20. (Pubitemid 32163401)
25. Stuke, J., & Hillen, W. (2002). Regulation of carbon catabolism in Bacillus species. Annual Review of Microbiology, 54, 849-880.
26. Sumi, H., Hamada, H., Tsushima, H., Mihara, H., & Muroki, H. (1987). A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese natto; a typical and popular soybean food in the Japanese diet. Experientia, 43, 1110-1111.
27. Sumi, H., Nakajima, N., & Yatagai, C. (1995). A unique strong fibrinolytic enzyme (Katsuwokinase) in shipjack "Shiokara", a Japanese traditional fermented food. Comparative Biochemistry and Physiology - Part B: Biochemistry and Molecular Biology, 112(3), 543-547.
28. Ueno, Y., Hayakawa, K., Takahashi, S., & Oda, K. (1997). Purification and characterization of glutamate decarboxylase from Lactobacillus brevis IFO 12005. Bioscience, Biotechnology and Biochemistry, 61, 1168-1171. (Pubitemid 127473041)
29. Unrean, P., & Nguyen, N. H. A. (2013). Metabolic pathway analysis and kinetic studies for production of nattokinase in Bacillus subtilis. Bioprocess and Biosystems Engineering, 36, 45-56.
30. Wang, C., Du, M., Zheng, D., Kong, F., Zu, G., & Feng, Y. (2009). Purification and characterization of nattokinase from Bacillus subtilis Natto B-12. Journal of Agricultural and Food Chemistry, 57, 9722-9729.
31. Wang, C. T., Ji, B. P., Li, B., Nout, R., Li, P. L., & Ji, H. (2006). Purification and characterization of a fibrinolytic enzyme of Bacillus subtilis DC33, isolated from Chinese traditional Douchi. The Journal of Industrial Microbiology and Biotechnology, 33(9), 750-758. (Pubitemid 44106681)
32. Wei, Q., Hall, C. W., & Chang, K. C. (2001). Natto characteristics as affected by steaming time, Bacillus strain, and fermentation time. Journal of Food Science, 66, 167-173. (Pubitemid 32232509)
33. Wong, A. H. K., & Mine, Y. (2004). Novel fibrinolytic enzyme in fermented shrimp paste, a traditional Asian fermented seasoning. Journal of Agricultural and Food Chemistry, 52, 980-986.
34. Xu, Z. F., Affleck, R., & Wangikar, P. (1993). Transition state stabilization of subtilisins in organic media. Biotechnology and Bioengineering, 43, 515-520. (Pubitemid 24124794)
35. Zhang, Y., Song, L., Gao, Q., Yu, S. M., Li, L., & Gao, N. F. (2012). The two step biotransformation of monosodium glutamate to GABA by Lactobacillus brevis growing and resting cells. Applied Microbiology and Biotechnology, 94, 1619-1627.