Enzyme Production Potential of Penicillium oxalicum M1816 and Its Application in Ferulic Acid Production
| Autor: | Zhang Jing, Honggen Sun, Zhengfei Jiang, Jian Mao, Yongxiang Zhou, Zhou Zhilei, Shuangping Liu, Xiao Han, Weibiao Zhou, Hailong Sun |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Penicillium oxalicum Plant Science Cellulase TP1-1185 Health Professions (miscellaneous) Microbiology Article Ferulic acid chemistry.chemical_compound Feruloyl esterase Food science Fermentation in food processing chemistry.chemical_classification Bran biology whole genome huangjiu fermentation Chemical technology food and beverages Enzyme chemistry Xylanase biology.protein Fermentation wheat bran Food Science ferulic acid |
| Zdroj: | Foods Volume 10 Issue 11 Foods, Vol 10, Iss 2577, p 2577 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10112577 |
| Popis: | The present study focused on isolating an efficient enzyme production microorganism for ferulic acid (FA) production from wheat bran. A wild-type cellulase-, xylanase-, and feruloyl esterase-producing strain was isolated and identified as Penicillium oxalicum M1816. The genome was sequenced and assembled into 30.5 Mb containing 8301 predicted protein-coding genes. In total, 553 genes were associated with carbohydrate metabolism. Genomic CAZymes analysis indicated that P. oxalicum M1816, comprising 39 cellulolytic enzymes and 111 hemicellulases (including 5 feruloyl esterase genes), may play a vital role in wheat bran degradation and FA production. The crude enzyme of strain M1816 could release 1.85 ± 0.08 mg·g−1 FA from de-starched wheat bran (DSWB) at 12 h, which was significantly higher than other commercial enzymes. Meanwhile, when the strain M1816 was cultured in medium supplemented with DSWB, up to 92.89% of the total alkali-extractable FA was released. The process parameters of solid-state fermentation were optimized to enhance enzyme production. The optimized wheat bran Qu of P. oxalicum M1816 was applied to huangjiu fermentation, and the FA content was increased 12.4-fold compared to the control group. These results suggest that P. oxalicum M1816 is a good candidate for the development of fermented foods bio-fortified with FA. |
| Databáze: | OpenAIRE |
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