Chen_2025_Sci.Rep_15_42407

Phenolic acids in wheat bran, particularly ferulic acid (FA), exhibit antimicrobial properties, but most FA is bound to cell wall polysaccharides via ester/ether linkages, severely limiting its bioavailability and extraction. Distinct from prior studies relying on commercial enzymes or single-component substrates, this study enhanced FA release through Aspergillus niger (A. niger) fermentation (no exogenous enzymes), utilizing a wheat bran-vinegar residue (9:1, w/w) substrate. Fermentation and destarched wheat bran (DSWB) enzymatic hydrolysis were optimized via Box-Behnken design and response surface methodology (BBD-RSM), yielding high enzyme activities: feruloyl esterase (16.63+/-0.32 U/g), xylanase (3098.21+/-47.27 U/g), and cellulase (21.12+/-0.14 U/g). Hydrolysis released 5.41+/-0.03 mg/g total FA (TFA) (including derivatives), which exerted significant antibacterial activity against Escherichia coli and Staphylococcus aureus, with MIC/MBC of 0.6/2.4 mg/mL (E. coli) and 0.3/1.2 mg/mL (S. aureus). This study offers valuable data for wheat bran-derived antimicrobials and enzyme-treated bran as feed antibiotic alternatives.