Related Experiment Video
Updated: May 5, 2026
10:21
A High Throughput Screen for Biomining Cellulase Activity from Metagenomic Libraries
Published on: February 1, 2011
16.4K
Screen of High-Efficiency Cellulose-Degrading Strains and Effects on Corn Bran Modification: Structural Properties
Youwei Zhao1,2, Jiawen Liu1,2, Mingzhu Zheng1,2
1College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Journal of Agricultural and Food Chemistry
|November 3, 2025
Summary
Microbial fermentation using Bacillus subtilis enhanced corn bran (CB) by increasing soluble dietary fiber (SDF) and improving functional properties. This process boosts potential health benefits of CB, making it more valuable.
Area of Science:
- Microbiology
- Food Science
- Biotechnology
Background:
- Corn bran (CB) is a rich source of dietary fiber but has limited applications due to its physical and chemical properties.
- Enhancing the functional properties of CB can unlock its potential for food and health applications.
Purpose of the Study:
- To screen and identify a microbial strain for efficient cellulose degradation.
- To optimize the fermentation process of CB using the identified strain.
- To evaluate the impact of fermentation on the physicochemical and functional properties of CB.
Main Methods:
- Screening and identification of a cellulose-degrading strain using 16S rDNA gene sequencing (identified as Bacillus subtilis).
- Optimization of corn bran fermentation using single factor experiments and response surface methodology (RSM).
- Analysis of changes in physicochemical properties (e.g., particle size, crystallinity, thermal stability, viscoelasticity) and functional properties (e.g., water holding capacity, oil holding capacity, adsorption capacities, antioxidant activity).
Main Results:
- Bacillus subtilis TR-29 was identified as a highly efficient cellulose-degrading strain.
- Optimized fermentation significantly increased soluble dietary fiber (SDF) content in CB from 2.39% to 14.91%.
- Fermented corn bran (FB) exhibited altered physical characteristics (looser structure, reduced particle size, lower crystallinity and thermal stability, increased viscoelasticity) and enhanced functional properties, including water holding capacity (WHC), oil holding capacity (OHC), glucose adsorption capacity (GAC), and antioxidant performance.
Conclusions:
- Microbial fermentation with Bacillus subtilis TR-29 is an effective method for improving the functional properties of corn bran.
- Fermentation enhances the nutritional value and potential health benefits of corn bran, increasing its suitability for various applications.
Keywords:
cellulose-degrading straincorn branfunctional propertiesphysicochemical characteristicsstructural properties
