Abstract
Xylanases (EC 3.2.1.8) are hydrolytic enzymes that have found widespread application in the food, feed, and paper-pulp industries. Streptomyces sp. FA1 xynA was expressed as a secreted protein in Pichia pastoris, and the xylanase was applied to the production of Chinese steamed bread for the first time. The optimal pH and the optimal temperature of XynA were 5.5 and 60 °C, respectively. Using beechwood as substrate, the K m and V max were 2.408 mg mL−1 and 299.3 µmol min−1 mg−1, respectively. Under optimal conditions, a 3.6-L bioreactor produced 1374 U mL−1 of XynA activity at a protein concentration of 6.3 g L−1 after 132 h of fermentation. Use of recombinant XynA led to a greater increase in the specific volume of the CSB than could be achieved using commercial xylanase under optimal conditions. This study provides the basis for the application of the enzyme in the baking industry.
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Acknowledgments
This work received financial support from the National Science Fund for Distinguished Young Scholars (31425020), the project of outstanding scientific and technological innovation group of Jiangsu Province, the 111 Project (No. 111-2-06), Student Innovation Training Program (2014027).
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Xu, Y., Wu, J., Zheng, K. et al. A xylanase from Streptomyces sp. FA1: heterologous expression, characterization, and its application in Chinese steamed bread. J Ind Microbiol Biotechnol 43, 663–670 (2016). https://doi.org/10.1007/s10295-016-1736-8
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DOI: https://doi.org/10.1007/s10295-016-1736-8