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Concomitant production of cellulase and xylanase by thermophilic mould Sporotrichum thermophile in solid state fermentation and their applicability in bread making

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Abstract

Sporotrichum thermophile BJAMDU5 secreted high titres of xylanolytic and cellulolytic enzymes in solid state fermentation using mixture of wheat straw and cotton oil cake (ratio 1:1) at 45 °C, pH 5.0 after 72 h inoculated with 2.9 × 107 CFU/mL conidiospores. Supplementation of solid medium with lactose and ammonium sulphate further enhanced the production of hydrolytic enzymes. Among different surfactants studied, Tween 80 enhanced the production of all enzymes [3455 U/g DMR (dry mouldy residue), 879.26 U/g DMR, 976.28 U/g DMR and 35.10 U/g DMR for xylanase, CMCase (Carboxymethylcellulase), FPase (Filter paper activity) and β-glucosidase, respectively] as compared to other surfactants. Recycling of solid substrate reduced the production of all these enzymes after second cycle. End products analysis by TLC showed the ability of hydrolytic enzymes of S. thermophile to liberate monomeric (xylose and glucose) as well as oligomeric (xylobiose, cellobiose and higher ones) sugars. Supplementation of enzyme resulted in improved nutritional properties of the bread. Formation of oligomeric sugars by xylanase enzyme of S. thermophile BJAMDU5 make it a good candidate in food industry.

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Acknowledgements

Authors acknowledge the Council of Scientific and Industrial Research, New Delhi, India for providing financial support (No. 38(1370)/13/EMR-II) during the course of investigation. Mr. V.K. Gupta of M/s. Tushar Nutritive Food Pvt. Ltd, New Delhi, India is acknowledged for help in the bread making and analysis.

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  1. Laboratory of Bioprocess Technology, Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana, 124001, India

    Anju Bala & Bijender Singh

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  1. Anju Bala
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  2. Bijender Singh
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Correspondence to Bijender Singh.

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Bala, A., Singh, B. Concomitant production of cellulase and xylanase by thermophilic mould Sporotrichum thermophile in solid state fermentation and their applicability in bread making. World J Microbiol Biotechnol 33, 109 (2017). https://doi.org/10.1007/s11274-017-2278-6

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  • DOI: https://doi.org/10.1007/s11274-017-2278-6

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