Isolation，Fermentation Characteristics and Application in Chinese Rice Wine of a Cladosporium cladosporioides Strain Producing Feruloyl Esterases

Abstract:

A strain with high feruloyl esterases activity was screened out. Its fermentation characteristics and application in Chinese rice wine was investigated. Through preliminary and secondary screening，colonial morphology，physio-biochemical tests and rDNA ITS1-5.8S-ITS2 sequence analysis were adopted to determine the phylogenetic position of the isolated strain. Ferulic acid content was used as measurable indicator，Temperature，Initial pH，Wheat bran content，Alcohol content was chosen as variables，the production of ferulic acid in the fermentation process was studied. Strain was added to rice wine brewing process after enrichment cultivation. A high feruloyl esterases activity strain was screened and identified as Cladosporium cladosporioides strain. The strain was preserved in CCTCC with the accession number CCTCC NO：M2015549. Aften cultivating for 72 h under 30 ℃，pH 4.8，5% Wheat bran，9% alcohol content，the activity peak value of feruloyl esterase enzyme produced by this strain was 175.4 U/L. When the strain content was 0.010%，ferulic acid content increased to 150%. A Cladosporium cladosporioides strain with high enzyme activity which could produce feruloyl esterase was first screened out. It has positive effect on the improvement of ferulic acid content when adding to the brewing process. It has proved that the strain has great potential in production of feruloyl esterases and development of function food rich with ferulic acid.