<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>In this study, 10 different plant materials (seeds/beans) were fermented by <italic>Bacillus subtilis</italic> var. natto. The influence of the process on vitamin K2 MK-7 content during different fermentation periods was assessed. Fermented plant samples were analyzed by the procedure using HPLC UV/DAD. The fermented sunflower seeds, mung beans and peas appeared to be the most promising plants, reaching values of K2 of 1080.18±55.11 µg/100g, 806.45±60.95 µg/100g and 636.92±59.86 µg/100g, respectively. The experiments showed that extending of the fermentation time to 5–6 days was favorable for the menaquinone-7 yield. The results show that almost all fermented seeds/beans, apart from soybean, can be good source of vitamin K2 MK-7 and represent a new perspective, especially in terms of lower the phytoestrogen content.</p>
</abstract>

In this study, 10 different plant materials (seeds/beans) were fermented by Bacillus subtilis var. natto. The influence of the process on vitamin K2 MK-7 content during different fermentation periods was assessed. Fermented plant samples were analyzed by the procedure using HPLC UV/DAD. The fermented sunflower seeds, mung beans and peas appeared to be the most promising plants, reaching values of K2 of 1080.18±55.11 µg/100g, 806.45±60.95 µg/100g and 636.92±59.86 µg/100g, respectively. The experiments showed that extending of the fermentation time to 5–6 days was favorable for the menaquinone-7 yield. The results show that almost all fermented seeds/beans, apart from soybean, can be good source of vitamin K2 MK-7 and represent a new perspective, especially in terms of lower the phytoestrogen content.

Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria <italic>Bacillus Subtilis</italic>

University of Rzeszow, Collegium of Natural Sciences

Institute of Biology and Biotechnology, Department of Biotechnology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria 

In this study, 10 different plant materials (seeds/beans) were fermented by Bacillus subtilis var. natto. The influence of the process on vitamin K2 MK-7...

Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis

Data publikacji: 28 cze 2021

Zakres stron: 93 - 104

Otrzymano: 24 sty 2021

Przyjęty: 20 maj 2021

DOI: https://doi.org/10.2478/aucft-2021-0009

Słowa kluczowe
(natto), bacterial fermentation, seeds/beans, HPLC/UV-DAD, menaquinone-7, vitamin K2 MK-7

© 2021 Magdalena Słowik-Borowiec et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis

Data publikacji: 28 cze 2021

Zakres stron: 93 - 104

Otrzymano: 24 sty 2021

Przyjęty: 20 maj 2021

DOI: https://doi.org/10.2478/aucft-2021-0009

Słowa kluczowe(natto), bacterial fermentation, seeds/beans, HPLC/UV-DAD, menaquinone-7, vitamin K2 MK-7

© 2021 Magdalena Słowik-Borowiec et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
(natto), bacterial fermentation, seeds/beans, HPLC/UV-DAD, menaquinone-7, vitamin K2 MK-7