One-step fermentation for producing xylo-oligosaccharides from wheat bran by recombinant Escherichia coli containing an alkaline xylanase

Table 3 XOS production by enzymatic hydrolysis and one-step fermentation

Substrate	Enzyme or strain	Reaction time (h)^a	XOS yields^b		XOS production method	References
Substrate	Enzyme or strain	Reaction time (h)^a	mg/mL^c	mg/g substrate^d	XOS production method	References
Wheat bran	Engineering E. coli BL21(DE3)	12	0.8–5.3^e	53-80^e	One-step fermentation (37 °C)	This study
Wheat middlings	Bacillus subtilis	48	3.2^e	64^e	One-step fermentation (37 °C)	[30]
Brewers’ spent grain	Engineering Bacillus subtilis	12	1.1	34	One-step fermentation (45 °C)	[20]
Brewers’ spent grain	Trichoderma reesei	72	0.8	40	One-step fermentation (30 °C)	[21]
Rice husk	Engineering Aspergillus nidulans	48	–	24	One-step fermentation (37 °C)	[22]
Pistachio shell	Commercial xylanase	10	2.7^e	–	Enzymatic hydrolysis (45 °C)	[43]
Mahogany	Xylanase from Clostridium strain BOH3	24	4.5^e	90^e	Enzymatic hydrolysis (50 °C)	[29]
Sugarcane bagasse	Xylanase from Bacillus subtilis	15	3.6	119	Enzymatic hydrolysis (50 °C)	[44]
Rice straw	Commercial xylanase	24	0.1^e	2^e	Enzymatic hydrolysis (50 °C)	[45]
Rice straw	Xylosidase from Weissella cibaria	10	2.6^e	70^e	Enzymatic hydrolysis (37 °C)	[46]
Beechwood xylan	Xylanase from Mycothermus thermophilus	12	8.0–8.8^e	800–880^e	Enzymatic hydrolysis (65 °C)	[16]
Xylan from corn cobs	Xylanase from Thermomyces lanuginosus	8	6.9	345	Enzymatic hydrolysis (45 °C)	[47]
Xylan from data seed	Xylanase from Aspergillus niger	4	4.1^e	411^e	Enzymatic hydrolysis (38 °C)	[48]
Xylan from vetiver grass	Xylanase from Aureobasidium melanogenum	92	4.7	194	Enzymatic hydrolysis (28 °C)	[49]

^aReaction time indicates the hydrolysis or fermentation time when XOS concentration reaches the presented value
^bXylose is not included
^cYields are presented as final concentration (mg/mL) of XOS in fermentation medium
^dYields are presented as mass (mg) of XOS obtained from a gram of substrate
^eThese data are measured using liquid chromatogram and others are measured using DNS method

ISSN: 1472-6750