Abstract
Response surface methodology and central composite rotary design (CCRD) was employed to optimize a fermentation medium for the production of Nattokinase by Bacillus subtilis at pH 7.5. The four variables involved in this study were Glucose, Peptone, CaCl 2, and MgSO 4. The statistical analysis of the results showed that, in the range studied; only peptone had a significant effect on Nattokinase production. The optimized medium containing (%) Glucose: 1, Peptone: 5.5, MgSO 4: 0.2 and CaCl 2: 0.5 resulted in 2-fold increased level of Nattokinase (3194.25 U/ml) production compared to initial level (1599.09 U/ml) after 10 h of fermentation. Nattokinase production was checked with fibrinolytic activity.
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