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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
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