Optimization of Fermentation Technology of Bacillus Natto Producing Glycosidase

Objective: To optimize fermentation technology of bacillus natto producing glycosidase.Method: Conversion of isoflavones in fermented natto was analyzed by TLC.With enzyme activities as index,based on single factor test,effect of fermentation time,the amount of water,inoculum size and initial pH on fermentation technology was investigated by orthogonal test.Result: Glycosidase produced from natto was determined as intracellular by TLC.Optimum fermentation technology was as following: fermentation time 36 h,the amount of water 70%,inoculum size 10%,initial pH 7.5.Enzyme activities was up to 205 205 U.mL-1under these conditions.Conclusion: After fermented by bacillus natto,isoflavones could be aglycone from glycosidic,intracellular enzyme producing from bacillus natto showed higher enzyme activities than extracellular for transforming genistin to genistein.