The Japanese fermented food Natto contains menaquinone 7 (MK7), which is known to increase bone mineral density and reduce bone fractures. Natto is traditionally produced via the solid state fermentation of soy beans by Bacillus subtilis natto. The aim of this study was to investigate the effects of static and dynamic solid state fermentation (SSF) on the production of MK7 using polenta (milled...

Laccases are a class of multi-copper oxidases with industrial potential. In this study, eight laccases (Lac1-8) from Cerrena sp. strain HYB07, a white-rot fungus with high laccase yields, were analyzed. The laccases showed moderate identities to each other as well as with other fungal laccases and were predicted to have high redox potentials except for Lac6. Selected laccase isozymes were heter...