Please use this identifier to cite or link to this item: https://doi.org/10.3390/foods10112577
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dc.titleEnzyme production potential of penicillium oxalicum m1816 and its application in ferulic acid production
dc.contributor.authorZhang, Jing
dc.contributor.authorLiu, Shuangping
dc.contributor.authorSun, Hailong
dc.contributor.authorJiang, Zhengfei
dc.contributor.authorZhou, Zhilei
dc.contributor.authorHan, Xiao
dc.contributor.authorZhou, Yongxiang
dc.contributor.authorSun, Honggen
dc.contributor.authorZhou, Weibiao
dc.contributor.authorMao, Jian
dc.date.accessioned2022-10-11T07:52:05Z
dc.date.available2022-10-11T07:52:05Z
dc.date.issued2021-10-26
dc.identifier.citationZhang, 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. https://doi.org/10.3390/foods10112577
dc.identifier.issn2304-8158
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/231997
dc.description.abstractThe 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.
dc.publisherMDPI
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceScopus OA2021
dc.subjectFerulic acid
dc.subjectHuangjiu fermentation
dc.subjectPenicillium oxalicum
dc.subjectWheat bran
dc.subjectWhole genome
dc.typeArticle
dc.contributor.departmentFOOD SCIENCE & TECHNOLOGY
dc.description.doi10.3390/foods10112577
dc.description.sourcetitleFoods
dc.description.volume10
dc.description.issue11
dc.description.page2577
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