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Release of feruloylated oligosaccharides from wheat bran through submerged fermentation by edible mushrooms
Author(s) -
Xie Chunyan,
Wu Zhiyan,
Guo Hongzhen,
Gu Zhenxin
Publication year - 2014
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.201300013
Subject(s) - bran , food science , xylanase , cellulase , ferulic acid , pleurotus ostreatus , fermentation , chemistry , mushroom , biology , botany , biochemistry , enzyme , raw material , organic chemistry
Wheat bran, a by‐product of the flour industry, is believed to be a raw material for the production of feruloylated oligosaccharides (FOs) because of its high content of conjiont ferulic acid (FA). Studies were carried out to identify edible mushrooms that are able to release FOs from wheat bran. All the six tested mushrooms ( Pleurotus ostreatus , Hericium erinaceum , Auricularia auricula , Cordyceps militaris , Agrocybe chaxingu , and Ganoderma lucium ) were found to release FOs, and Agrocybe chaxingu had the highest yield, reaching 35.4 µM in wheat bran broth. Enzymes detection showed that these species secreted extracellular enzymes during fermentation, including cellulase and xylanase. Agrocybe chaxingu secreted the significant amount of xylanase (180 mU ml −1 ), which was responsible for the release of FOs from wheat bran, while Hericium erinaceum secreted FA esterase which could disassemble FOs.