Optimisation of Xylanase–Pectinase Cocktail Production with Bacillus amyloliquefaciens ADI2 Using a Low-Cost Substrate via Statistical Strategy

Nawawi, Muhammad Hariadi; Ismail, Khairul Izdihar; Sa’ad, Norazliza; Mohamad, Rosfarizan; Tahir, Paridah Md.; Asa’ari, Ainun Zuriyati Mohamed; Saad, Wan Zuhainis

doi:10.3390/fermentation8030119

Cited by 10 publications

(4 citation statements)

References 76 publications

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“…The higher concentration of inoculation affects the growth and metabolism of bacterial due to intensified competition for nutrients and oxygen. Furthermore, toxic byproducts may be accumulated, consequently impeding the growth of bacteria and the production of extracellular hydrolases (Nawawi et al ., 2022). Therefore, 10% was used as the optimal inoculation amount, and 9%–11% of the fermentation inoculation amount were selected as the three levels in the orthogonal optimisation test.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation

Yu,

Mao,

Gao

et al. 2023

Int J of Food Sci Tech

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SummaryAs functional oligosaccharides, feruloyl oligosaccharides (FOs) exhibit the physiological activities of both ferulic acid and oligosaccharides. In this study, FOs were prepared by fermenting wheat bran with the generally recognised as safe (GRAS) bacterium Bacillus amyloliquefaciens IT‐45. On the fourth day of fermentation, the activities of xylanase and cellulase reached 447.67 and 33.41 U/mL, respectively. UV, FTIR, and HPLC were used to characterise the structure properties of wheat bran FOs from B. amyloliquefaciens IT‐45 fermentation. The monosaccharide compositions of FOs were mainly composed of xylose and arabinose. Under the optimal conditions of fermentation time of 4 days, fermentation temperature of 25 °C, initial pH of 6.5 and inoculation amount of 11% (v/v), the maximum yield of FOs in the broth was 0.6397 mM. In vitro antioxidant activity analysis showed that FOs prepared by B. amyloliquefaciens fermentation had good scavenging ability against ABTS, DPPH and hydroxyl radicals, demonstrating the application potential. The results provided a relatively environmentally friendly and food‐safety way to prepare feruloyl oligosaccharides.

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Section: Resultsmentioning

confidence: 99%

Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation

Yu,

Mao,

Gao

et al. 2023

Int J of Food Sci Tech

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“…For quantitative screening, the inoculum was prepared by transferring a single colony from Nutrient agar plate to Nutrient broth and incubated at 50 • C for 24 h. The culture density was maintained at 0.3 OD (OD 600 ). [25,26] An inoculum of 10% v/v was used in the subsequent experiments. For fermentation, 1% w/v of different halophytic biomasses (Table S1) with 1% bacteriological peptone (Oxoid) were used as growth media.…”

Section: 4mentioning

confidence: 99%

Utilization of wild Cressa cretica biomass for pectinase production from a halo‐thermotolerant bacterium

Hassan

Ejaz

Rashid

et al. 2023

Biotechnology Journal

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Halophytes are the native inhabitants of saline environment. Their biomass can be considered as a potential substrate for the production of microbial enzymes. This study was intended at feasible utilization of a halophytic biomass, Cressia cretica, for pectinase production using a halo‐ and thermo‐tolerant bacterium, Bacillus vallismortis MH 10. The data from fractionation of the C. cretica biomass revealed presence of 17% pectin in this wild biomass. Seven different factors (temperature, agitation, pH, inoculum size, peptone concentration, substrate concentration, and incubation time) affecting pectinase production using C. cretica were assessed through a statistical tool, Plackett–Burman design. Consequently, two significant factors (incubation time and peptone concentration) were optimized using the central composite design. The strain produced 20 IU mL−1 of pectinase after 24 h under optimized conditions. The enzyme production kinetics data also confirmed that 24 h is the most suitable cultivation period for pectinase production. Fourier transform infrared spectroscopy and scanning electron microscopy of C. cretica biomass ascertained utilization of pectin and structural changes after fermentation. The purification of pectinase by using DEAE column yielded specific activity and purification fold of 88.26 IU mg−1 and 3.2, respectively. The purified pectinase had a molecular weight of >65 kDa. This study offers prospects of large‐scale production of pectinase by halotolerant strain in the presence of economical and locally grown substrate that makes the enzyme valuable for various industrial operations.

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“…The most common and commercially important enzymes are cellulase, pectinase, and xylanase, used for broad biotechnological applications. Pectinases and xylanases have been used in wastewater treatment, brewing technology, animal feed preparation, textile, pulp and paper industries, and food processing industries ( Thite et al, 2020 ; Nawawi et al, 2022 ). Cellulolytic enzymes and other enzymes apply to cell wall disruption, juice extraction, and lipid extraction ( Guo et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, enzymes production depends on the microorganisms exploited, and there are only a few studies for multi-enzymes productions from a single bacterium ( Laothanachareon et al, 2022 ; Ozzeybek and Cekmecelioglu, 2022 ; Shrestha et al, 2022 ). Producing multi-enzymes by a single bacterium using different agro-wastes is cost-effective and time-efficient because using a single pure carbohydrate as substrate can only induce a single specific enzyme which is expensive and time-consuming ( Wang et al, 2019 ; Thite et al, 2020 ; Nawawi et al, 2022 ; Shrestha et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of multiple enzymes production by fermentation using lipid-producing Bacillus sp.

et al. 2022

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The present study identified the pectinase-producing bacterium isolated from the contaminated broth as Bacillus sp. on 16S rDNA sequence analysis. The bacterium illustrated water-like droplets on the colony grown on the Sabouraud dextrose agar plate. It also exhibited multi-enzymes activities, such as pectinase, polygalacturonase, xylanase, and cellulase by using various agro-wastes as low-cost substrates. The orange peel was observed to be the best substrate among the agro-wastes used for maximum multi-enzymes (pectinase, polygalacturonase, xylanase, and cellulase). However, the bacterium demonstrated its capability to produce different enzymes according to the different substrates/agro-wastes used. The Plackett–Burman design was used to determine the essential influencing factors, while the Box Behnken design response surface methodology was for optimizing cultural conditions. At their optimal conditions (40°C incubation temperature, 24 h of incubation period, 1% w/v orange peel, and 2% v/v inoculum volume), the bacterium exhibited the maximum pectinase (9.49 ± 1.25 U/ml) and xylanase (16.27 ± 0.52 U/ml) activities. Furthermore, the study explored the ability of the bacterium to produce bacterial lipids and observed about 25% bacterial lipid content on a dry weight basis. Therefore, the bacterium is a good candidate for producing important multi-enzymes and subsequent agro-waste degradation controlling the environment, and facilitating waste management. Also, the bacterium can be a potential feedstock in producing renewable biofuel.

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Optimisation of Xylanase–Pectinase Cocktail Production with Bacillus amyloliquefaciens ADI2 Using a Low-Cost Substrate via Statistical Strategy

Cited by 10 publications

References 76 publications

Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation

Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation

Utilization of wild Cressa cretica biomass for pectinase production from a halo‐thermotolerant bacterium

Optimization of multiple enzymes production by fermentation using lipid-producing Bacillus sp.

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