Statistical Optimization and Partial Characterization of Xylanases Produced by Streptomyces sp. S1M3I Using Olive Pomace as a Fermentation Substrate

Medouni-Haroune, Lamia; Medouni-Adrar, Sonia; Houfani, Aicha Asma; Bouiche, Cilia; Azzouz, Zahra; Roussos, Sévastianos; Desseaux, Véronique; Madani, Khodir; Kecha, Mouloud

doi:10.1007/s12010-023-04660-1

Cited by 2 publications

(2 citation statements)

References 43 publications

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“…Recently, Medouni-Haroune et al (2024) reported the optimal conditions for the xylanase production of Streptomyces sp. S1M3I using the Box-Behnken design of RSM, which were 3% olive pomace powder, 0.3% (NH 4 ) 2 SO 4 , pH 7.4, and an incubation temperature of 40 • C [37]. It is evident that the optimal conditions for xylanase production vary.…”

Section: Production Optimization Of Streptomyces Thermocarboxydus Tku...mentioning

confidence: 99%

Optimization Production of an Endo-β-1,4-Xylanase from Streptomyces thermocarboxydus Using Wheat Bran as Sole Carbon Source

Tran,

Doan,

Dinh

et al. 2024

Recycling

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Xylanases, key enzymes for hydrolyzing xylan, have diverse industrial applications. The bioprocessing of agricultural byproducts to produce xylanase through fermentation approaches is gaining importance due to its significant potential to reduce enzyme production costs. In this work, the productivity of Streptomyces thermocarboxydus TKU045 xylanase was enhanced through liquid fermentation employing wheat bran as the sole carbon source. The maximum xylanase activity (25.314 ± 1.635 U/mL) was obtained using the following optima factors: 2% (w/v) wheat bran, 1.4% (w/v) KNO3, an initial pH of 9.8, an incubation temperature of 37.3 °C, and an incubation time of 2.2 days. Xylanase (Xyn_TKU045) of 43 kDa molecular weight was isolated from the culture supernatant and was biochemically characterized. Analysis through liquid chromatography with tandem mass spectrometry revealed a maximum amino acid identity of 19% with an endo-1,4-β-xylanase produced by Streptomyces lividans. Xyn_TKU045 exhibited optimal activity at pH 6, with remarkable stability within the pH range of 6.0 to 8.0. The enzyme demonstrated maximum efficiency at 60 °C and considerable stability at ≤70 °C. Mg2+, Mn2+, Ba2+, Ca2+, 2-mercaptoethanol, Tween 20, Tween 40, and Triton X-100 positively influenced Xyn_TKU045, while Zn2+, Fe2+, Fe3+, Cu2+, and sodium dodecyl sulfate exhibited adverse impact. The kinetic properties of Xyn_TKU045 were a Km of 0.628 mg/mL, a kcat of 75.075 s−1 and a kcat/Km of 119.617 mL mg−1s−1. Finally, Xyn_TKU045 could effectively catalyze birchwood xylan into xylotriose and xylobiose as the major products.

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Section: Production Optimization Of Streptomyces Thermocarboxydus Tku...mentioning

confidence: 99%

Optimization Production of an Endo-β-1,4-Xylanase from Streptomyces thermocarboxydus Using Wheat Bran as Sole Carbon Source

Tran,

Doan,

Dinh

et al. 2024

Recycling

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“…The use of fermentation as a strategy to valorize olive pomace was previously emphasized in various works, especially for enzyme production [10][11][12][13][14][15]. Ibrahim et al focused on using fermented olive pomace as poultry feed, which resulted in a significant decrease in the fat and cholesterol contents in the meat, as well as better stability during storage time by freezing, due to the increase in total phenolics in the groups fed with higher percentages of fermented olive pomace [16].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study

Ferreira,

Machado,

Espírito Santo

et al. 2024

Fermentation

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Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, having in view its valorization as a novel food, thereby creating opportunities for the food industry and addressing a challenge of the olive oil sector. The chemical and microbiological modifications that occurred along the fermentation were followed. The results showed no significant differences (p > 0.05) in total protein between the control and the fermented samples; however, the latter exhibited higher levels of essential amino acids. The major nonessential and essential amino acids were glutamic acid and leucine in all samples. There was a significant increase in the total fat of the 32-day sample and the main fatty acid was oleic acid in all samples. There were considerable reductions in total vitamin E, phenolics, and antioxidant activity values post-fermentation. Hydroxytyrosol replaced oleacein as the main phenolic in the 32-day sample. A sharp increase in total microorganisms occurred (2.20 × 102 to 3.00 × 104–2.01 × 107 colony forming units/mL) but no pathogenic microorganisms were detected. Overall, olive pomace fermentation creates novel products for the food industry with a balanced nutritional composition.

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Statistical Optimization and Partial Characterization of Xylanases Produced by Streptomyces sp. S1M3I Using Olive Pomace as a Fermentation Substrate

Cited by 2 publications

References 43 publications

Optimization Production of an Endo-β-1,4-Xylanase from Streptomyces thermocarboxydus Using Wheat Bran as Sole Carbon Source

Optimization Production of an Endo-β-1,4-Xylanase from Streptomyces thermocarboxydus Using Wheat Bran as Sole Carbon Source

Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study

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