ArticleProbiotics and antimicrobial proteins2022
High and Economical Nattokinase Production with Acetoin as a Useful Byproduct from Soybean Milk and Glucose.
Article in Probiotics and antimicrobial proteins, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 20 citations in OpenAlex.
- Valorization of tofu-processing wastewater for sustainable nattokinase production: insights from integrated multi-omics analysis.World journal of microbiology & biotechnology · 2026Article
- Enhanced nattokinase production by optimized fermentation conditions of douchi-derived Bacillus subtilis natto NK11 and evaluation of its thrombolytic activity.Antonie van Leeuwenhoek · 2025Article
- Dual-purpose Bacillus subtilis fermentation: enhanced nattokinase production via oxygen-enriched fed-batch cultivation and natto starter preparation from harvested biomass.Bioprocess and biosystems engineering · 2025Article
- Response surface methodology to optimize theJournal of food science and technology · 2025Article
- Research progress on the fibrinolytic enzymes produced from traditional fermented foods.Food science & nutrition · 2023Review
- Characterization of a Nattokinase from the Newly Isolated Bile Salt-ResistantFoods (Basel, Switzerland) · 2022Article
- Biotechnology, Bioengineering and Applications ofBiomolecules · 2022Review
- Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review.Foods (Basel, Switzerland) · 2022Review
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nattokinase (NK) is a potent fibrinolytic enzyme with wide pharmaceutical and nutraceutical applications. Safe and high NK-yielding strains are urgently needed. In this study, the best strain NDF was isolated from one of the 11 natto samples and then identified as Bacillus subtilis. The effects of carbon and nitrogen sources on NK production were investigated, and glucose and soybean milk were finally selected as the optimal carbon and nitrogen sources, respectively. Acetoin, a valuable compound with versatile usages, was detected as the main byproduct of carbon overflow. In a 6-L fermenter, NK and acetoin reached their peak concentrations simultaneously (10,220 IU/mL and 25.9 g/L, respectively) at 25 h in a culture medium containing 180 g/L of soybean milk and 105 g/L of glucose. The NK product was verified by sequencing of the aprN gene and SDS-PAGE analysis. Only very limited kinds of proteins were found in the supernatant of the fermentation broth, and NK was one of the main bands. This study has developed an economical and high NK production method with acetoin as a useful byproduct.
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