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Production of thermo-alkali-stable xylanase by a novel polyextremophilic Bacillus halodurans TSEV1 in cane molasses medium and its applicability in making whole wheat bread

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Abstract

A high titre of thermo-alkali-stable xylanase was attained in cane molasses medium. When the culture variables for endoxylanase production were optimized [cane molasses 7 %, soluble alkaline extract of wheat bran (SAE-WB) 37 % and ammonium chloride 0.30 %], a 4.5-fold enhancement in xylanase production (69 U ml−1) was achieved as compared to that in the unoptimized medium (15 U ml−1). The enzyme titre attained in shake flasks could be sustained in a 7-l laboratory bioreactor. An activity band corresponding to 40 kDa was visualized on SDS-PAGE zymogram analysis. The enzyme has broad range of pH and temperature for activity with optima at 9.0 and 80 °C, and stable between pH 4.0 and 11.0 with 85 % retention of activity. It has T 1/2 of 40 and 15 min at 70 and 80 °C. The enzyme is halotolerant since it displays activity in the presence of salt up to 15 %, and remains 100 % active in the absence of salt. The supplementation of whole wheat dough with xylanase improves antistaling property, reducing sugar content, bread volume with prebiotic xylooligosaccharides in bread. This is the first report on xylanase production in cane molasses medium with SAE-WB as the inducer and its applicability in whole wheat bread making that improves human health.

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Acknowledgments

The authors thank Mr. Vijay Kumar Gupta (Tushar Nutritive Food Industry, New Delhi) for extending help in assessing the applicability of endoxylanase in whole wheat bread making. VK is grateful to Indian Council of Medical Research, Govt. of India, New Delhi, for awarding senior research fellowship while carrying out this investigation.

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  1. Department of Microbiology, University of Delhi South Campus, Benito Juarez Road, New Delhi, 110021, India

    Vikash Kumar & T. Satyanarayana

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  1. Vikash Kumar
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Correspondence to T. Satyanarayana.

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Kumar, V., Satyanarayana, T. Production of thermo-alkali-stable xylanase by a novel polyextremophilic Bacillus halodurans TSEV1 in cane molasses medium and its applicability in making whole wheat bread. Bioprocess Biosyst Eng 37, 1043–1053 (2014). https://doi.org/10.1007/s00449-013-1075-3

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