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Title: Enzyme production potential of penicillium oxalicum m1816 and its application in ferulic acid production
Authors: Zhang, Jing
Liu, Shuangping
Sun, Hailong
Jiang, Zhengfei
Zhou, Zhilei
Han, Xiao
Zhou, Yongxiang
Sun, Honggen
Zhou, Weibiao 
Mao, Jian
Keywords: Ferulic acid
Huangjiu fermentation
Penicillium oxalicum
Wheat bran
Whole genome
Issue Date: 26-Oct-2021
Publisher: MDPI
Citation: Zhang, Jing, Liu, Shuangping, Sun, Hailong, Jiang, Zhengfei, Zhou, Zhilei, Han, Xiao, Zhou, Yongxiang, Sun, Honggen, Zhou, Weibiao, Mao, Jian (2021-10-26). Enzyme production potential of penicillium oxalicum m1816 and its application in ferulic acid production. Foods 10 (11) : 2577. ScholarBank@NUS Repository.
Rights: Attribution 4.0 International
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. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Source Title: Foods
ISSN: 2304-8158
DOI: 10.3390/foods10112577
Rights: Attribution 4.0 International
Appears in Collections:Staff Publications

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