Production of Vitamin K2-7 from Soybean Using Bacterial Fermentation and its Optimization at Different Salt Concentrations

In this study, production of Vitamin K2 MK-7 or Vitamin K2-7 was performed by submerged fermentation of soybean. The production of Vitamin K2-7 was optimized for different time intervals (24–144 h), temperature (32°C, 37°C, and 40°C), salt concentrations (0.02 mg/mL–0.06 mg/mL) and different ratio of a mixture of salts, CaCl2.2H2O and MgSO4.7H2O (1:1, 1:2, 1:3, 3:1, 2:1). It was found that the maximum concentration of Vitamin K2-7 was obtained at fermentation time of 72 h. Salts were found to be more effective in production of Vitamin K2-7 as compared to the fermentation without salt. The mixture of salts also found to be significant for the increase in production of Vitamin K2-7. It was found that at ratio of 1:1 (CaCl2.2H2O:MgSO4.7H2O), the production of Vitamin K2-7 was enhanced by 165% as compared to fermentation without salts. Temperature also plays critical role and it was found that at 37°C maximum production of VitaminK2-7 was observed. The work provides a sustainable alternate to Vitamin K2-7 production over conventional chemical synthesis method.