DETERMINATION THE OPTIMUM FERMENTATION IN OBTAINING NATTOKINASE BY BACILLUS SUBTILIS NATTO

Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT: Nattokinase is able to hydrolyze fibri oriented fibers, reducing blood pressure to the arteries and heart valves. People use nattokinase enzyme through ingestion by natto food or functional food to dissolve blood clots. In fermentation by Bacillus subtilis natto, the bacterium can generate this enzyme. The optimized culture medium has 6 factors such as glucose, soybean peptone, K2HPO4, MgSO4, NaCl, CaCl2 and the rate of these in medium is identified by response furface methodology (RSM) and central composite design (CCD). The highest nattokinase yield was 69.3 ± 0.2 FU/mL of substrate in optimized medium after 20 hours of fermentation in 37 0 C and pH 7.5