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dc.contributor.author
Montoya, Sandra  
dc.contributor.author
Orrego, Carlos Eduardo  
dc.contributor.author
Levin, Laura Noemí  
dc.date.available
2017-08-07T18:39:09Z  
dc.date.issued
2012-11-26  
dc.identifier.citation
Montoya, Sandra; Orrego, Carlos Eduardo; Levin, Laura Noemí; Growth, fruiting and lignocellulolytic enzyme production by the edible mushroom Grifola frondosa (maitake); Springer; World Journal of Microbiology; 28; 4; 26-11-2012; 1533-1541  
dc.identifier.issn
0959-3993  
dc.identifier.uri
http://hdl.handle.net/11336/21956  
dc.description.abstract
Cultivation of specialty mushrooms on lignocellulosic wastes represents one of the most economically organic recycling processes. Compared with other cultivated mushrooms, very little is known about the nature of the lignocellulolytic enzymes produced by the edible and medicinal fungus Grifola frondosa, the parameters affecting their production, and enzyme activity profiles during different stages of the developmental cycle. In this work we investigated the enzymes that enable G. frondosa, to colonize and deconstruct two formulations based on industrial lignocellulosic by-products. G. frondosa degraded both substrates (oak-sawdust plus corn bran, and oak/corn bran supplemented with coffee spent-ground) decreasing 67 and 50% of their lignin content, along with 44 and 37% of the polysaccharides (hemicellulose and cellulose) respectively. 35.3% biological efficiency was obtained when using oak sawdust plus corn bran as substrate. Coffee spent ground addition inhibited mushroom production, decreased growth, xylanase and cellulase activities. However, taking into account that G. frondosa successfully colonized this residue; this substrate formula might be considered for its growth and medicinal polysaccharide production. Although G. frondosa tested positive for Azure B plate degradation, a qualitative assay for lignin-peroxidase, attempts to detect this activity during solid state fermentation were unsuccessful. Enzyme activities peaked during colonization but declined drastically during fruiting body formation. Highest activities achieved were: endoglucanase 12.3, exoglucanase 16.2, b-glucosidase 2.3, endoxylanase 20.3, amylase 0.26, laccase 14.8 and Mn-peroxidase 7.4 U/g dry substrate.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Grifola Frondosa  
dc.subject
Lignocellulolytic Enzymes  
dc.subject
White-Rot Fungi  
dc.subject
Solid State Fermentation  
dc.subject
Coffee Spent-Ground  
dc.subject.classification
Bioquímica y Biología Molecular  
dc.subject.classification
Ciencias Biológicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
Growth, fruiting and lignocellulolytic enzyme production by the edible mushroom Grifola frondosa (maitake)  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-06-29T13:31:52Z  
dc.identifier.eissn
1573-0972  
dc.journal.volume
28  
dc.journal.number
4  
dc.journal.pagination
1533-1541  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Dordrecht  
dc.description.fil
Fil: Montoya, Sandra. Universidad de Caldas; Colombia  
dc.description.fil
Fil: Orrego, Carlos Eduardo. Universidad Nacional de Colombia; Colombia  
dc.description.fil
Fil: Levin, Laura Noemí. 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  
dc.journal.title
World Journal of Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11274-011-0957-2  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11274-011-0957-2