Affiliation:
1. University of Rzeszow, Collegium of Natural Sciences , Institute of Biology and Biotechnology, Department of Biotechnology , 1 Pigoń St., 35-310 Rzeszów , Poland
Abstract
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.
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
3 articles.
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