DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE
Само за регистроване кориснике
2023
Аутори
Gazikalović, IvanaLuković, Nevena
Bakrač, Jelena
Jakovetić Tanasković, Sonja
Mijalković, Jelena
Šekuljica, Nataša
Knežević-Jugović, Zorica
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Utilization of agro-industrial byproducts represents a way to broaden the palette of
products derived from the less attractive and usually cheaper sources. The underutilized agroindustrial
byproducts have attracted attention in recent years due to their effect on the
environment. Wheat bran (WB) represents a byproduct of wheat industry and is a good
source of fiber. Valorization of industry byproducts leads to reduction in production cost of
enzymes due to high expenditure of expensive substrates required for microbial growth
during the production process. Hydrolytic enzyme xylanase which transforms xylan into
xylose is possible to produce using various microbial strains.
Production of xylanase was investigated via submerged fermentation by Penicillium
chrysogenum using a defined fermentation broth supplemented with adequate amount of WB
(1 and 2.5% (w/v)). Submerged fermentation was carried out in a shaking incubator (100 rpm,
30 °C, n=2) over the course of 10 days. Crude e...nzyme samples were investigated each day
for xylanase enzyme activity via 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars
using 1% (w/v) beechwood xylan solution in 50 mM Sodium Citrate buffer, pH 5.0 at 37 °C.
Maximum activity was achieved on the 4th (1% (w/v) WB) and 5th (2.5% (w/v) WB) day of
fermentation, 3.93±0.31 IU/ml and 4.48±0.067 IU/ml, respectively. pH (4–10) and
temperature (25–60 °C) optima were determined via DNS method, and the optimal conditions
were determined to be pH 5.0–5.5 and 37 °C. The influence of the addition of different metal
ions and reagents on the enzyme activity was determined. The most beneficial effect was
noted for the addition of MnCl2 and dithiothreitol. The increase of enzyme activities recorded
was 22–29% for MnCl2 and 53–59% for dithiothreitol. It was concluded that P. chrysogenum
can be further exploited in an enzyme production optimization process to increase xylanase
activity.
Кључне речи:
xylanase / wheat bran / submerged fermentation / enzyme / valorizationИзвор:
Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023, 2023, 38-Издавач:
- Belgrade : University, Faculty of Technology and Metallurgy
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200135 (Универзитет у Београду, Технолошко-металуршки факултет) (RS-MESTD-inst-2020-200135)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200287 (Иновациони центар Технолошко-металуршког факултета у Београду доо) (RS-MESTD-inst-2020-200287)
- EUREKA E! 13082 BIOFLOSBAKE-LAVGLU
Колекције
Институција/група
Inovacioni centarTY - CONF AU - Gazikalović, Ivana AU - Luković, Nevena AU - Bakrač, Jelena AU - Jakovetić Tanasković, Sonja AU - Mijalković, Jelena AU - Šekuljica, Nataša AU - Knežević-Jugović, Zorica PY - 2023 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7017 AB - Utilization of agro-industrial byproducts represents a way to broaden the palette of products derived from the less attractive and usually cheaper sources. The underutilized agroindustrial byproducts have attracted attention in recent years due to their effect on the environment. Wheat bran (WB) represents a byproduct of wheat industry and is a good source of fiber. Valorization of industry byproducts leads to reduction in production cost of enzymes due to high expenditure of expensive substrates required for microbial growth during the production process. Hydrolytic enzyme xylanase which transforms xylan into xylose is possible to produce using various microbial strains. Production of xylanase was investigated via submerged fermentation by Penicillium chrysogenum using a defined fermentation broth supplemented with adequate amount of WB (1 and 2.5% (w/v)). Submerged fermentation was carried out in a shaking incubator (100 rpm, 30 °C, n=2) over the course of 10 days. Crude enzyme samples were investigated each day for xylanase enzyme activity via 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars using 1% (w/v) beechwood xylan solution in 50 mM Sodium Citrate buffer, pH 5.0 at 37 °C. Maximum activity was achieved on the 4th (1% (w/v) WB) and 5th (2.5% (w/v) WB) day of fermentation, 3.93±0.31 IU/ml and 4.48±0.067 IU/ml, respectively. pH (4–10) and temperature (25–60 °C) optima were determined via DNS method, and the optimal conditions were determined to be pH 5.0–5.5 and 37 °C. The influence of the addition of different metal ions and reagents on the enzyme activity was determined. The most beneficial effect was noted for the addition of MnCl2 and dithiothreitol. The increase of enzyme activities recorded was 22–29% for MnCl2 and 53–59% for dithiothreitol. It was concluded that P. chrysogenum can be further exploited in an enzyme production optimization process to increase xylanase activity. PB - Belgrade : University, Faculty of Technology and Metallurgy C3 - Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 T1 - DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE SP - 38 UR - https://hdl.handle.net/21.15107/rcub_technorep_7017 ER -
@conference{ author = "Gazikalović, Ivana and Luković, Nevena and Bakrač, Jelena and Jakovetić Tanasković, Sonja and Mijalković, Jelena and Šekuljica, Nataša and Knežević-Jugović, Zorica", year = "2023", abstract = "Utilization of agro-industrial byproducts represents a way to broaden the palette of products derived from the less attractive and usually cheaper sources. The underutilized agroindustrial byproducts have attracted attention in recent years due to their effect on the environment. Wheat bran (WB) represents a byproduct of wheat industry and is a good source of fiber. Valorization of industry byproducts leads to reduction in production cost of enzymes due to high expenditure of expensive substrates required for microbial growth during the production process. Hydrolytic enzyme xylanase which transforms xylan into xylose is possible to produce using various microbial strains. Production of xylanase was investigated via submerged fermentation by Penicillium chrysogenum using a defined fermentation broth supplemented with adequate amount of WB (1 and 2.5% (w/v)). Submerged fermentation was carried out in a shaking incubator (100 rpm, 30 °C, n=2) over the course of 10 days. Crude enzyme samples were investigated each day for xylanase enzyme activity via 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars using 1% (w/v) beechwood xylan solution in 50 mM Sodium Citrate buffer, pH 5.0 at 37 °C. Maximum activity was achieved on the 4th (1% (w/v) WB) and 5th (2.5% (w/v) WB) day of fermentation, 3.93±0.31 IU/ml and 4.48±0.067 IU/ml, respectively. pH (4–10) and temperature (25–60 °C) optima were determined via DNS method, and the optimal conditions were determined to be pH 5.0–5.5 and 37 °C. The influence of the addition of different metal ions and reagents on the enzyme activity was determined. The most beneficial effect was noted for the addition of MnCl2 and dithiothreitol. The increase of enzyme activities recorded was 22–29% for MnCl2 and 53–59% for dithiothreitol. It was concluded that P. chrysogenum can be further exploited in an enzyme production optimization process to increase xylanase activity.", publisher = "Belgrade : University, Faculty of Technology and Metallurgy", journal = "Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023", title = "DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE", pages = "38", url = "https://hdl.handle.net/21.15107/rcub_technorep_7017" }
Gazikalović, I., Luković, N., Bakrač, J., Jakovetić Tanasković, S., Mijalković, J., Šekuljica, N.,& Knežević-Jugović, Z.. (2023). DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 Belgrade : University, Faculty of Technology and Metallurgy., 38. https://hdl.handle.net/21.15107/rcub_technorep_7017
Gazikalović I, Luković N, Bakrač J, Jakovetić Tanasković S, Mijalković J, Šekuljica N, Knežević-Jugović Z. DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023. 2023;:38. https://hdl.handle.net/21.15107/rcub_technorep_7017 .
Gazikalović, Ivana, Luković, Nevena, Bakrač, Jelena, Jakovetić Tanasković, Sonja, Mijalković, Jelena, Šekuljica, Nataša, Knežević-Jugović, Zorica, "DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE" in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 (2023):38, https://hdl.handle.net/21.15107/rcub_technorep_7017 .