Food and Fermentation Industries >

2021 , Vol. 47 >Issue 12: 154 - 160

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026092

Screening of feruloyl esterase-producing strains and optimization of its fermentation conditions

  • DUAN Xiaoli ,
  • JIANG Bo ,
  • ZHANG Tao
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  • (State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2020-11-05

  Revised date: 2020-12-04

  Online published: 2021-07-22

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Abstract

Feruloyl esterase can efficiently release ferulic acid by the deconstruction of plant biomass. However, the industrial application of feruloyl esterase is limited by the enzyme activity. Several strains producing feruloyl esterase were isolated from soil samples using ethyl ferulate as the sole carbon source of the screening medium. A strain named SK52.001 with high feruloyl esterase activity was obtained by shaking fermentation and HPLC analysis. It was confirmed that the strain secreted feruloyl esterase into the supernatant, which was analyzed by LC-MS to determine the molecular weight of the enzyme reaction mixture. Meanwhile, the strain was identified as Bacillus pumilus and named SK52.001 via the methods of morphology, molecular biology and physiological and biochemical characteristics. By one-factor-at-a-time method, the optimal fermentation conditions were determined as 45 g/L wheat bran, 5 g/L tryptone and the initial pH value of 6.0. When the inoculation volume was controlled at 5%, the enzyme activity of the strain reached 421 U/L at 30 °C and 200 r/min shaking for 26 h, enhanced by 115% compared to the initial strain. When the strains were preincubated in fermentation media with 45 g/L glucose as the carbon source for 8 h followed by supplementing 45 g/L wheat bran, the highest enzyme activity of 808 U/L was obtained after 44 h.

Key words： feruloyl esterase; screening; identification; Bacillus pumilus; fermentation optimization

Cite this article

DUAN Xiaoli , JIANG Bo , ZHANG Tao . Screening of feruloyl esterase-producing strains and optimization of its fermentation conditions[J]. Food and Fermentation Industries, 2021 , 47(12) : 154 -160 . DOI: 10.13995/j.cnki.11-1802/ts.026092

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