Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw

Autores
Lechner, Bernardo Ernesto; Papinutti, Víctor Leandro
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
To investigate the growth and production of lignocellulosic enzymes from Lentinus tigrinus, solid state fermentation (SSF) during 110 days was performed by using wheat straw as substrate. The BE obtained was 62% and three flushes of mushrooms were harvested. L. tigrinus showed the capacity to degrade wheat straw, causing a 21.49% decrease in lignin content and a 53.26% decrease in cellulose. The water extractives (aromatic compounds and reducing sugars) increased to 121.44% along incubation time. All of the enzyme activities were high during colonization and ligninases declined drastically during fruit body formation. After harvesting the last flush, enzyme activities increased rapidly to highest levels, except for laccase activity. Cellulases showed the maximum of activity around 90 days post inoculation. Laccase titres reached a peak of 30 U g−1 at day 20 and MnP had two peaks of around 750 mU g−1 at days 20 and 90. Aromatic compounds from lignin degradation were not inducers of ligninases. Laccase was the most stable enzyme showing complete stability after 42 h at 40 °C. All enzymes showed acid optimum pH. The minor value was recorded for laccase and endoglucanase (pH 3.0).
Fil: Lechner, Bernardo Ernesto. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Papinutti, Víctor Leandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Materia
Cellulases
Ligninases
Ssf
Xylanases
White-Rot Fungi
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30489
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat strawLechner, Bernardo ErnestoPapinutti, Víctor LeandroCellulasesLigninasesSsfXylanasesWhite-Rot Fungihttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1To investigate the growth and production of lignocellulosic enzymes from Lentinus tigrinus, solid state fermentation (SSF) during 110 days was performed by using wheat straw as substrate. The BE obtained was 62% and three flushes of mushrooms were harvested. L. tigrinus showed the capacity to degrade wheat straw, causing a 21.49% decrease in lignin content and a 53.26% decrease in cellulose. The water extractives (aromatic compounds and reducing sugars) increased to 121.44% along incubation time. All of the enzyme activities were high during colonization and ligninases declined drastically during fruit body formation. After harvesting the last flush, enzyme activities increased rapidly to highest levels, except for laccase activity. Cellulases showed the maximum of activity around 90 days post inoculation. Laccase titres reached a peak of 30 U g−1 at day 20 and MnP had two peaks of around 750 mU g−1 at days 20 and 90. Aromatic compounds from lignin degradation were not inducers of ligninases. Laccase was the most stable enzyme showing complete stability after 42 h at 40 °C. All enzymes showed acid optimum pH. The minor value was recorded for laccase and endoglucanase (pH 3.0).Fil: Lechner, Bernardo Ernesto. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Papinutti, Víctor Leandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaElsevier2005-10-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30489Lechner, Bernardo Ernesto; Papinutti, Víctor Leandro; Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw; Elsevier; Process Biochemistry; 41; 3; 5-10-2005; 594-5981359-51131873-3298CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1359511305003417info:eu-repo/semantics/altIdentifier/doi/10.1016/j.procbio.2005.08.004info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:46:16Zoai:ri.conicet.gov.ar:11336/30489instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:46:17.046CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw
title Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw
spellingShingle Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw
Lechner, Bernardo Ernesto
Cellulases
Ligninases
Ssf
Xylanases
White-Rot Fungi
title_short Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw
title_full Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw
title_fullStr Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw
title_full_unstemmed Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw
title_sort Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw
dc.creator.none.fl_str_mv Lechner, Bernardo Ernesto
Papinutti, Víctor Leandro
author Lechner, Bernardo Ernesto
author_facet Lechner, Bernardo Ernesto
Papinutti, Víctor Leandro
author_role author
author2 Papinutti, Víctor Leandro
author2_role author
dc.subject.none.fl_str_mv Cellulases
Ligninases
Ssf
Xylanases
White-Rot Fungi
topic Cellulases
Ligninases
Ssf
Xylanases
White-Rot Fungi
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv To investigate the growth and production of lignocellulosic enzymes from Lentinus tigrinus, solid state fermentation (SSF) during 110 days was performed by using wheat straw as substrate. The BE obtained was 62% and three flushes of mushrooms were harvested. L. tigrinus showed the capacity to degrade wheat straw, causing a 21.49% decrease in lignin content and a 53.26% decrease in cellulose. The water extractives (aromatic compounds and reducing sugars) increased to 121.44% along incubation time. All of the enzyme activities were high during colonization and ligninases declined drastically during fruit body formation. After harvesting the last flush, enzyme activities increased rapidly to highest levels, except for laccase activity. Cellulases showed the maximum of activity around 90 days post inoculation. Laccase titres reached a peak of 30 U g−1 at day 20 and MnP had two peaks of around 750 mU g−1 at days 20 and 90. Aromatic compounds from lignin degradation were not inducers of ligninases. Laccase was the most stable enzyme showing complete stability after 42 h at 40 °C. All enzymes showed acid optimum pH. The minor value was recorded for laccase and endoglucanase (pH 3.0).
Fil: Lechner, Bernardo Ernesto. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Papinutti, Víctor Leandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
description To investigate the growth and production of lignocellulosic enzymes from Lentinus tigrinus, solid state fermentation (SSF) during 110 days was performed by using wheat straw as substrate. The BE obtained was 62% and three flushes of mushrooms were harvested. L. tigrinus showed the capacity to degrade wheat straw, causing a 21.49% decrease in lignin content and a 53.26% decrease in cellulose. The water extractives (aromatic compounds and reducing sugars) increased to 121.44% along incubation time. All of the enzyme activities were high during colonization and ligninases declined drastically during fruit body formation. After harvesting the last flush, enzyme activities increased rapidly to highest levels, except for laccase activity. Cellulases showed the maximum of activity around 90 days post inoculation. Laccase titres reached a peak of 30 U g−1 at day 20 and MnP had two peaks of around 750 mU g−1 at days 20 and 90. Aromatic compounds from lignin degradation were not inducers of ligninases. Laccase was the most stable enzyme showing complete stability after 42 h at 40 °C. All enzymes showed acid optimum pH. The minor value was recorded for laccase and endoglucanase (pH 3.0).
publishDate 2005
dc.date.none.fl_str_mv 2005-10-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/30489
Lechner, Bernardo Ernesto; Papinutti, Víctor Leandro; Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw; Elsevier; Process Biochemistry; 41; 3; 5-10-2005; 594-598
1359-5113
1873-3298
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30489
identifier_str_mv Lechner, Bernardo Ernesto; Papinutti, Víctor Leandro; Production of lignocellulosic enzymes during growth and fruiting of the edible fungus Lentinus tigrinus on wheat straw; Elsevier; Process Biochemistry; 41; 3; 5-10-2005; 594-598
1359-5113
1873-3298
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1359511305003417
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.procbio.2005.08.004
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613445680365568
score 13.070432

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