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Fan G, Zhu Y, Fu Z, Sun B, Teng C, Yang R, Li X. Optimization of fermentation conditions for the production of recombinant feruloyl esterase from Burkholderia pyrrocinia B1213. 3 Biotech 2020; 10:216. [PMID: 32355590 DOI: 10.1007/s13205-020-02198-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Accepted: 04/07/2020] [Indexed: 11/29/2022] Open
Abstract
Statistical experimental designs were used to optimize conditions for recombinant Burkholderia pyrrocinia feruloyl esterase (BpFae) production in bacteria under lactose induction. After optimization by single factor design, Plackett-Burman design, steepest ascent design and the response surface method, the optimal conditions for BpFae production were: 6 g/L lactose, pH 5.5, pre-induced period 5 h, 23 °C, shaker rotational speed of 240 rpm, medium volume of 50 mL/250 mL, inoculum size 0.2% (v/v), and a post-induced period of 32 h in a Luria-Bertani culture. The produced BpFae activity was 7.43 U/mL, which is 2.92 times higher than that obtained under optimal conditions using IPTG as the inducer. BpFae activity was 4.82 U/mL in a 5 L fermenter under the abovementioned optimal conditions. BpFae produced a small amount of ethyl acetate but had no effect on the synthesis of other important esters in Baijiu. The results underpin further investigations into BpFae characterization and potential applications.
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Affiliation(s)
- Guangsen Fan
- 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), No 11 Fucheng Street, Haidian District, Beijing, 100048 China
- 2School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048 China
- 3Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048 China
| | - Yuting Zhu
- 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), No 11 Fucheng Street, Haidian District, Beijing, 100048 China
| | - Zhilei Fu
- 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), No 11 Fucheng Street, Haidian District, Beijing, 100048 China
- 2School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048 China
| | - Baoguo Sun
- 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), No 11 Fucheng Street, Haidian District, Beijing, 100048 China
- 2School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048 China
- 3Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048 China
| | - Chao Teng
- 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), No 11 Fucheng Street, Haidian District, Beijing, 100048 China
- 2School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048 China
- 3Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048 China
| | - Ran Yang
- 2School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048 China
| | - Xiuting Li
- 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), No 11 Fucheng Street, Haidian District, Beijing, 100048 China
- 2School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048 China
- 3Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048 China
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