Optimization of fermentation condition of man-made bee-bread by response surface methodology

Abstract

In research and development for drugs with thrombolytic function, natto kinase is commonly used for the treatment of thrombosis drug. The objective of this research is to use the Box–Behnken design to optimize the four fermentation parameters for activity of nattokinase to create bee-bread by a mixed culture with Lactobacillus plantarum MRS3, Bacillus subtilis natto ATCC15245, and fresh beepollen. The maximum yield of 801.29 IU/mL nattokinase activity was obtained after optimization experiments of culture conditions such as inoculum size 6.6%, water size 35%, fermentation temperature 33 °C, culture time 9 days (216 h), and pH stay at the natural range, and incubated the mixture in OMWS Oumai with a solid state cultivation, and finally obtained the new bee-bread products with high nattokinase activity and rich nutrient. The results demonstrated that exploiting functional food of bee-bread as both medicine and food is viable.