Abstract
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.
Highlights
Wheat bran (WB) is a readily available byproduct produced by wheat processing
A total of 14 strains that showed multiple (CMCase, xylanase, or feruloyl esterase (FAE)) enzymatic activities were isolated from wheat Qu samples (Table 1 and Figure 1)
The qualitative assay for enzymatic hydrolysis showed that strain M1816 and M1605 had a higher FAE and xylanase hydrolysis capacity
Summary
Wheat bran (WB) is a readily available byproduct produced by wheat processing. As an inexpensive by-product of agriculture, wheat bran consumption has excellent proven health benefits, such as improvement of gastrointestinal health, prevention of obesity and some types of cancer, and reduction of the risk of cardiovascular diseases and metabolic disorders [1,2,3]. In wheat bran, up to 95% of FA is present in a bound form with the cell wall structures [20,21], which limits its bioavailability in the human body [15] Considering these limitations, a priority strategy targets the release of bound FA in wheat bran before consumption, for an increased health effect due to the improved bioavailability of FA. To address this issue, many methods have been used to improve the release of FA from wheat bran, such as enzymatic treatments [11], and physical [22,23,24,25], chemical [26,27], and microbial fermentation [28] technology. Given the advantages of safety, costs, and environmental factors, microbial fermentation release of FA seems to be the most suitable method for food applications
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