Optimization of fermentation parameters with magnetically immobilized Bacillus natto on Ginkgo seeds and evaluation of bioactivity and safety

Publication type:
Journal article
Metadata:
Autoren
  • Na Guo
  • Xin-Rui Song
  • Ping Kou
  • Yu-Ping Zang
  • Jiao Jiao
  • Thomas Efferth
  • Zhi-Ming Liu
  • Yu-Jie Fu
Autoren-URL
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=fis-test-1&SrcAuth=WosAPI&KeyUT=WOS:000445715600024&DestLinkType=FullRecord&DestApp=WOS_CPL
DOI
10.1016/j.lwt.2018.06.046
eISSN
1096-1127
Externe Identifier
  • Clarivate Analytics Document Solution ID: GU9ZK
ISSN
0023-6438
Zeitschrift
LWT-FOOD SCIENCE AND TECHNOLOGY
Schlüsselwörter
  • Ginkgo seeds
  • Magnetically immobilized fermentation
  • Plackett-Burman design
  • Box-Behnken design
  • Fibrinolytic activityChemical compounds studied
Paginierung
172 - 179
Datum der Veröffentlichung
2018
Status
Published
Titel
Optimization of fermentation parameters with magnetically immobilized <i>Bacillus natto</i> on Ginkgo seeds and evaluation of bioactivity and safety
Sub types
  • Article
Ausgabe der Zeitschrift
97

Data source: Web of Science (Lite)

Other metadata sources:
Autoren
  • Na Guo
  • Xin-Rui Song
  • Ping Kou
  • Yu-Ping Zang
  • Jiao Jiao
  • Thomas Efferth
  • Zhi-Ming Liu
  • Yu-Jie Fu
DOI
10.1016/j.lwt.2018.06.046
ISSN
0023-6438
Zeitschrift
LWT
Sprache
en
Paginierung
172 - 179
Datum der Veröffentlichung
2018
Status
Published
Herausgeber
Elsevier BV
Herausgeber URL
http://dx.doi.org/10.1016/j.lwt.2018.06.046
Datum der Datenerfassung
2024
Titel
Optimization of fermentation parameters with magnetically immobilized Bacillus natto on Ginkgo seeds and evaluation of bioactivity and safety
Ausgabe der Zeitschrift
97

Data source: Crossref

Abstract
In this study, magnetically immobilized Bacillus natto fermentation approach was developed on Ginkgo seeds. Some parameters potentially influencing the fibrinolytic activity of fermented Ginkgo seeds were systematically investigated and optimized by Plackett-Burman and Box-Behnken designs, and the optimum fermentation conditions obtained were 60 mesh particle size, 150 rpm stirring rate, fermentation pH 6.5, 43.0 h fermentation time, 36.4 °C temperature, 16.4 mL/g liquid-solid ratio and 1.0 g/g beads-solid ratio. After fermentation, the satisfactory fibrinolytic activity of Ginkgo seeds was 3175 ± 43 IU/g. The total flavonoid contents were reached to 2.6 ± 0.2 mg rutin equivalent/g Ginkgo seeds, 2.5-fold higher than that of unfermented Ginkgo seed. The contents of Ginkgolic acids dropped to 2.2 ± 0.4 μg/g Ginkgo seeds, which were 8.3-fold lower than untreated control. Meanwhile, the reusability of magnetically immobilized microorganisms was tested and the activity of magnetically immobilized microorganisms was above 80% after 8 cycles. We concluded that this magnetically immobilized fermentation approach on Ginkgo seeds could be efficiently applied for food and industrial production, and the fermented Ginkgo seeds increased the fibrinolytic activity, flavonoid content and improved the food safety.
Autoren
  • Na Guo
  • Xin-Rui Song
  • Ping Kou
  • Yu-Ping Zang
  • Jiao Jiao
  • Thomas Efferth
  • Zhi-Ming Liu
  • Yu-Jie Fu
DOI
10.1016/j.lwt.2018.06.046
Funding acknowledgements
  • Fundamental Research Funds for the Central Universities: 2572017EA03
  • Fundamental Research Funds for the Central Universities: 2572017DA04
  • National Key R&amp;D Program of China: 2017YFD0600706
  • Fundamental Research Funds for the Central Universities: 2572017ET03
Open access
false
ISSN
0023-6438
Zeitschrift
LWT.
Sprache
eng
Medium
Undetermined
Paginierung
172 - 179
Datum der Veröffentlichung
2018
Status
Published
Datum der Datenerfassung
2020
Titel
Optimization of fermentation parameters with magnetically immobilized Bacillus natto on Ginkgo seeds and evaluation of bioactivity and safety
Sub types
  • Journal Article
Ausgabe der Zeitschrift
97

Data source: Europe PubMed Central

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