ISOLATION AND MASS PRODUCTION OF BACILLUS SUBTILIS VAR NATTO
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Abstract
Bacillus subtilis var natto was isolated from commerical natto starter powder and from fermented soybean product, natto. The colonies of this strain were round, milky white, with a slightly rough surface, saw tooth edges. The diameter of the bacteial colony was 3 mm - 7 mm after 48 hours of incubation at 30oC. The results of this study showed that, both of King’s B broth and Luria-Bertani (LB) broth media were suitable for mass production of Bacillus subtilis var natto. The optimum temperature range for multipication and growth of the bacteria was between 35 oC - 38oC, with shaking at 120 rpm for 48 hours of incubation. The final bacterial population was over 109 cfu/ml and can be used as natto starter for natto production.
Keywords
Bacillus subtilis var natto, isolation, mass production, natto
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References
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