Long-chain vitamin K2 production in Lactococcus lactis is influenced by temperature, carbon source, aeration and mode of energy metabolism

Microbial Cell Factories
Yue LiuEddy J Smid

Abstract

Vitamin K2 (menaquinone, MK-n) is a lipid-soluble vitamin that functions as a carboxylase co-factor for maturation of proteins involved in many vital physiological processes in humans. Notably, long-chain vitamin K2 is produced by bacteria, including some species and strains belonging to the group of lactic acid bacteria (LAB) that play important roles in food fermentation processes. This study was performed to gain insights into the natural long-chain vitamin K2 production capacity of LAB and the factors influencing vitamin K2 production during cultivation, providing a basis for biotechnological production of vitamin K2 and in situ fortification of this vitamin in food products. We observed that six selected Lactococcus lactis strains produced MK-5 to MK-10, with MK-8 and MK-9 as the major MK variant. Significant diversities between strains were observed in terms of specific concentrations and titres of vitamin K2. L. lactis ssp. cremoris MG1363 was selected for more detailed studies of the impact of selected carbon sources tested under different growth conditions [i.e. static fermentation (oxygen absent, heme absent); aerobic fermentation (oxygen present, heme absent) and aerobic respiration (oxygen present, heme present)] on...Continue Reading

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Citations

Apr 26, 2020·Applied and Environmental Microbiology·Samiullah KhanKapil K Chousalkar
Apr 8, 2020·Frontiers in Bioengineering and Biotechnology·Cathrine Arnason Bøe, Helge Holo
Jun 1, 2021·Frontiers in Bioengineering and Biotechnology·Yaqi WangWeitao Geng
Jul 27, 2021·Kidney International·Nadine KaeslerJürgen Floege

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