Bioprocessing of brewers' spent grain for production of xylanopectinolytic enzymes by Mucor sp.

被引：2

作者：

Hassan S.S. ^{[1
,3
]}

Tiwari B.K. ^{[2
]}

Williams G.A. ^{[3
]}

Jaiswal A.K. ^{[1
]}

机构：

[1] School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Cathal Brugha Street, Dublin

[2] Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin

[3] School of Biological and Health Sciences, College of Sciences and Health, Technological University Dublin - City Campus, Kevin Street, Dublin

来源：

Bioresource Technology Reports | 2020年 / 9卷

基金：

爱尔兰科学基金会;

关键词：

Brewer's spent grain; Microwave; Mucor sp; Pectinase; Ultrasound; Xylanase;

D O I：

10.1016/j.biteb.2019.100371

中图分类号：

学科分类号：

摘要：

The potential of microwave and ultrasound was evaluated for the pretreatment of brewer's spent grain (BSG). Under optimal conditions of microwave and ultrasound pretreatments, reducing sugar yields per 1 g of pretreated BSG were 64.4 ± 7 mg and 39.9 ± 6 mg, respectively. Subsequently, the pretreated BSG was evaluated as a substrate for production of Xylanopectinolytic enzymes using fungi isolated from spoiled fruits. Out of twenty-nine (29) isolates recovered, Mucor sp. (AB1) isolated from Bramley apple (Malus domestica) produced xylanopectinolytic enzymes with higher specific activity, and was selected for further studies. The highest enzyme activity (137 U/g, and 67 U/g BSG, for pectinase and xylanase, respectively) was achieved in a medium that contained 15 g of BSG, at pH 6, temperature of 30 °C, supplemented with 1% xylan or pectin for inducing the production of xylanase or pectinase, respectively. The partially purified xylanopectinolytic enzymes were optimally active at 60 °C and pH 5. © 2019 Elsevier Ltd

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