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The effect of aeration and mixing in developing a dairy-based functional food rich in menaquinone-7

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Abstract

Vitamin menaquinone-7 (MK-7) supplementation improves bone health and reduces the incidence of osteoporosis. Despite the recent developments in MK-7 fermentation using Bacillus subtilis natto, low fermentation yields, as well as complicated downstream processing steps, are still the main reasons for the expensive final product. To overcome these issues, developing a fermented dairy-based product rich in MK-7 by avoiding costly downstream steps and optimising the fermentation operating conditions to enhance the MK-7 concentration would be an alternative approach. The present study, therefore, aims to evaluate the role of agitation and aeration as the key operating conditions on MK-7 production by Bacillus subtilis natto using a milk media. The agitation and aeration rates of 525 RPM and 5 VVM were found to be the optimum levels leading to the production of 3.54 mg/L of MK-7. Further, the sensory evaluation was performed to compare the sensory properties of the freeze-dried fermented samples with non-fermented milk samples. The results illustrated that the fermented samples had a significant saltiness with intense aroma resulting in the less acceptability of them by the panellists.

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Acknowledgements

This work was financially supported by Callaghan Innovation and Tatua Co-Operative Dairy Company Ltd, New Zealand.

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Authors and Affiliations

  1. School of Engineering, Faculty of Science and Engineering, The University of Waikato, Hamilton, 3216, New Zealand

    Donya Novin, Mostafa Seifan & Aydin Berenjian

  2. The TATUA Co-Operative Dairy Company Limited, 3434 State Highway 26, Tatuanui, 3374, New Zealand

    Jordan van der Wel

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  1. Donya Novin
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  2. Jordan van der Wel
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  3. Mostafa Seifan
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  4. Aydin Berenjian
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Correspondence to Aydin Berenjian.

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The sensory analysis was conducted under human ethics approval number: FSEN_2019_4 issued by the Faculty of Science and Engineering, Human Research Ethics Sub-committee, the University of Waikato.

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Novin, D., van der Wel, J., Seifan, M. et al. The effect of aeration and mixing in developing a dairy-based functional food rich in menaquinone-7. Bioprocess Biosyst Eng 43, 1773–1780 (2020). https://doi.org/10.1007/s00449-020-02366-w

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