Table 2.
Effect of various nitrogen source on vitamin K2 production.
| Carbon source | Concentration (%) | K2 yield(mg/L) | Biomass (g/L) | Prize(kg/dollar) |
|---|---|---|---|---|
| Soybean peptone | 3 | 35.20 ± 0.61 | 2.80 ± 0.10 | 2.4–2.6 |
| Yeast extract | 3 | 32.53 ± 0.50 | 3.58 ± 0.11 | 3.0–3.5 |
| Soybean peptone+ yeast extract | 1.5 + 1.5 | 39.69 ± 0.52 | 3.80 ± 0.14 | 2.7–3.0 |
| Beef extract | 3 | 27.21 ± 0.42 | 2.62 ± 0.10 | 4.0–4.2 |
| (NH4)2SO4 | 3 | 19.09 ± 0.21 | 2.22 ± 0.10 | 0.2–0.3 |
| NH4Cl | 3 | 24.21 ± 0.35 | 2.08 ± 0.11 | 0.12–0.14 |
| NaNO3 | 3 | 22.11 ± 0.20 | 2.06 ± 0.10 | 0.5–0.6 |
| NH4NO3 | 3 | 19.40 ± 0.26 | 2.42 ± 0.10 | 0.3–0.4 |
| Soybean meal | 3 | 18.32 ± 0.41 | 2.12 ± 0.11 | 0.5–0.6 |