Production Extraction and Detection of MK-7 Fermented by Bacillus natto

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Production Extraction and Detection of MK-7 Fermented by Bacillus natto
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Abstract:

A kind of Bacillus natto,Y-2,was separated from commodity natto and Chinese Douchi which has the ability to produce MK-7.The yield of MK-7 reached 1 178 μg/L in soybean milk medium by shaking flask fermentation after 24 h.The fermentation broth was extracted by extract liquor.After centrifugation,the supernatant was collected.Subsequently,the supernatant was submitted to reduce pressure concentration.Thereafter,another extract liquor was added to extract the solution and blew to dryness with N2 to get yellow oily liquor.Then,1 mL solvent were added to get final sample,the sample was analyzed by HPLC.As a result,the MK-7 can be well isolated and detected by the method within a recovery of 95%～101%,which indicates a nice accuracy.

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YAN Wei-liu, ZHANG Wei-guo, QIAN He, LU Yang. Production Extraction and Detection of MK-7 Fermented by Bacillus natto[J]. Journal of Food Science and Biotechnology,2013,32(8):891-895.

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Received:October 12,2012
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Online: October 28,2013
Published: August 25,2013

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