Enzyme cocktail with hyperactive lipase through solid-state fermentation by the novel strain Penicillium sp. Y-21

Abstract

Lipase is a kind of industrial enzyme preparation with various catalytic abilities and is widely used in food, energy, medicine and other fields. To increase lipase and enzyme cocktail activity through solid-state fermentation, the novel strain Penicillium sp. Y-21 was obtained through ethyl methanesulfonate (EMS) mutation from the novel strain Y, which was isolated from soils. Solid-state fermentation by strain Y-21 using agricultural byproducts was carried out in tray bioreactors. The optimum culture composition for enzyme cocktail fermentation was soybean meal 20 g, 3% (w/w) glucose, 1% (w/w) peptone, 5% (w/w) lard, 0.04% (w/w) CaCl2, 0.04% (w/w) FeCl3, 28 °C for 72 h. The enzyme cocktail produced by strain Y-21 is a kind of multienzyme complex, containing xylanase, glucanase, acidic protease, pectinase, cellulase and lipase, and their enzymatic activities (unit: U g−1) were 8000, 6000, 8000, 2000, 3000 and 120, respectively. During the fermentation process, the lipase coding genes pel, pha, and p12 were also studied and amplified from the RNA of Penicillium sp. Y-21 by RT-PCR. The results showed that the pel gene played an important role in enzyme production. Afterwards, an enzyme cocktail can be added to chicken feed as an additive, which improves animal growth and feed efficiency.

Solid-State Fermentation of Hyperactive Pectinase by the Novel Strain Aspergillus sp. CM96

“…The unit of pectinase activity was defined as the hydrolysis of 1 µmol of pectin (U•g −1 ) in one minute at a certain temperature and pH. Bovine serum albumin (BSA) was used as the standard protein, and the protein content was determined by the Bradford method [13].…”

“…A wild type of Aspergillus sp. CM96 with increased pectinase activity and yield was isolated from soils located at the south of Changzhou, Jiangsu Province, China [13,18,19], and stored in the Lab of Applied Microbiology, Changzhou University, and China General Microbiological Culture Collection Center (CGMCC No. 40340).…”

“…The air was filtered and pumped into the bioreactor from the bottom, and escaped from the top. The depth of the fermentation bed was approximately 1.5~2.0 cm to avoid temperature gradients in the bed [13,19]. The temperature and moisture were set at 28 • C and approximately 75%, respectively, which could minimize water loss in the fermentation medium because of evaporation.…”

“…Plant-based feeds contain a high amount of non-starch polysaccharides (NSPs), which are indigestible for livestock and poultry [11,12]. Exogenous enzymes can improve the digestibility of nutrients and the feed efficiency of livestock and poultry [13][14][15]. Exogenous enzymes can hydrolyze some specific chemical bonds present in the undigestible components of feed ingredients in livestock and poultry [13][14][15], such as plant materials.…”

“…Therefore, feed-substrate-specific enzymes are economically sustainable, and the most widely used feed enzymes are pectinase, protease, glucanase, pectinase, and cellulase. An exogenous enzyme cocktail, such as carbohydrase, can break the specific chemical bond in plant-based diets [12,13,15,16].…”