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Production and partial characterization of arabinoxylan-degrading enzymes by Penicillium brasilianum under solid-state fermentation

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Abstract

The production of a battery of arabinoxylan-degrading enzymes by the fungus Penicillium brasilianum grown on brewer’s spent grain (BSG) under solid-state fermentation was investigated. Initial moisture content, initial pH, temperature, and nitrogen source content were optimized to achieve maximum production of feruloyl esterase, xylanase, and α-l-arabinofuranosidase. Under the optimum growth conditions (80% moisture, pH 6, 26.5°C, and 5 g/l nitrogen source), the maximum level of feruloyl esterase (1,542 mU/g BSG) was found after 196 h, whereas xylanase (709 U/g BSG) and ArabF activity (3,567 mU/g BSG) were maximal after 108 h and 96 h, respectively. Based on substrate utilization data, the feruloyl esterases produced by P. brasilianum was anticipated to subclass B. A crude enzyme (CE) preparation from P. brasilianum culture grown on BSG was tested for the release of hydroxycinnamic acids and pentoses from BSG. The P. brasilianum CE produced in this work contains a balance of cell wall-modifying enzymes capable of degrading arabinoxylan of BSG by more than 40%.

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Acknowledgements

The authors would like to thank Dr. J. Smedsgaard for the useful advises on the detection of the hydroxycinnamic acids and Carlsberg A/S for providing us with the brewer’s spent grain. G. Panagiotou acknowledges financial support from Villum Kann Rasmussen foundation.

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  1. Center for Microbial Biotechnology, BioCentrum-DTU, Building 223, Technical University of Denmark, DK-2800, Kgs Lyngby, Denmark

    Gianni Panagiotou, Pierre Granouillet & Lisbeth Olsson

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  1. Gianni Panagiotou
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  2. Pierre Granouillet
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  3. Lisbeth Olsson
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Correspondence to Lisbeth Olsson.

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Panagiotou, G., Granouillet, P. & Olsson, L. Production and partial characterization of arabinoxylan-degrading enzymes by Penicillium brasilianum under solid-state fermentation. Appl Microbiol Biotechnol 72, 1117–1124 (2006). https://doi.org/10.1007/s00253-006-0394-6

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  • DOI: https://doi.org/10.1007/s00253-006-0394-6

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