Novel functional fermented dairy product rich in menaquinone-7

摘要: Abstract Population based studies have shown a direct correlation between calcium and menaquinone-7 (MK-7) consumption improved bone cardiovascular health. MK-7 could only be produced by fermentation mainly using Bacillus subtilis species. However, this product is not readily available at an affordable price due to the high recovery purification costs. Functional foods, therefore, simpler production less downstream processing steps can seen as low-cost flexible alternative approach address current challenges in production. In study, we successfully developed functional milk-product rich natto . The maximum concentration of 11.22 mg/L was achieved for media consisted standard milk 1% (w/v) glycerol 200 rpm, 1 vvm, 40 °C after 48 h fermentation. Based on results, increased cell's mid-exponential growth stationary phase. 80% total 30 h where carbon source became exhausted. This research first report its own which significantly contributes initial development novel dairy MK-7. These results provide basis knowledge new discoveries that carried out develop act preventative health issues such osteoporosis diseases.