Fungal laccase, manganese peroxidase and lignin peroxidase: Gene expression and regulation

Janusz, Grzegorz; Kucharzyk, Katarzyna H.; Pawlik, Anna; Staszczak, Magdalena; Paszczyński, Andrzej

doi:10.1016/j.enzmictec.2012.10.003

Cited by 303 publications

(213 citation statements)

References 152 publications

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“…In a similar study, Peláez et al (1995) also found no LiP activity within a larger collection of basidiomycetes. Thus, it appears LiP activity is rare among the basidiomycetes and limited to a few species such as Phanerochaete chrysosporium (Janusz et al, 2013).…”

Section: Isolation Identification and Screening Of Enzyme Activitiesmentioning

confidence: 99%

Evaluation of 18 isolates of basidiomycetes for Lignocellulose degrading enzymes

Kathirgamanathan¹,

Abayasekara²,

Kulasooriya³

et al. 2017

Ceylon J. Sci.

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Since fossil fuel resources are limited there is a necessity to produce alternative types of fuel that are renewable and eco-friendly. Basidiomycetes are potential sources of enzymes that can be used for biofuel production. The current study aimed to isolate basidiomycetes from Sri Lanka, screen them for lignocellulose degrading enzymes, namely cellulase, xylanase, laccase, Mn peroxidase and lignin peroxidase and study the effect of potential inducers of laccase production. Among the eighteen basidiomycetes isolated, Pycnoporus sp. produced the highest cellulase activity (0.23 FPU/ml) whereas Phlebiopsis sp. produced the highest xylanase activity (5.4 U/ml). Earliella scabrosa produced the highest laccase (91.2 U/l) and Mn peroxidase (17.5 U/l) activities. Lignin peroxidase activity was not detected from the isolates. Effect of alkali lignin, Cu 2+ and rice bran, three potential inducers, on laccase production by E. scabrosa, Pycnoporus sp. and Trametes hirsuta (M40) was studied. Results indicated that alkali lignin (2 g/l) significantly increased laccase production from Pycnoporus sp. and T. hirsuta (M40) while Cu 2+ increased laccase production from E. scabrosa and T. hirsuta at 200 µM. Use of rice bran (10 g/l) resulted in higher laccase production from E. scabrosa and Pycnoporus sp. High laccase activity (79600 U/l) was obtained from E. scabrosa by using 50 g/l of rice bran and by extending the incubation period to 18 days. The study concluded that some of the basidiomycetes isolated can produce significant lignocellulose degrading enzyme activities.

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Section: Isolation Identification and Screening Of Enzyme Activitiesmentioning

confidence: 99%

Evaluation of 18 isolates of basidiomycetes for Lignocellulose degrading enzymes

Kathirgamanathan¹,

Abayasekara²,

Kulasooriya³

et al. 2017

Ceylon J. Sci.

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“…RBBR de-coloration's kinetics employed to identify the ligninolytic system's total action in the de-coloration of the anthrachinonic colorant showed positive results. The similarity of laccase and RBBR de-coloration enzymatic profile proved the hypothesis that laccase was the main oxidase involved in pentachlorophenol degradation, rendering it an important biotechnological tool, which was also observed by other authors, including in degradation studies (Jeon et al 2008;Moreira Neto et al 2009;Cañas e Camarero 2010;Majeau et al 2010;Niebisch et al 2010;Gaitan et al 2011;Ding et al 2012;Eichlerová et al 2012;Moldes et al 2012;Pardo et al 2012;Ueda et al 2012;Janusz et al 2013;Manavalan et al 2013). Laccase production, with concomitant Mndependent peroxidase production showed that such enzymatic activities might be involved in the in vivo pentachlorophenol degradation under the assessed conditions, since the highest enzymatic activities in the PCP-soil were observed in the treatments with the highest degradation rates.…”

Section: Discussionmentioning

confidence: 56%

Physiological Characterization of Fungal Inoculum for Biotechnological Remediation of Soils

Ballaminut

Machado

Oliveira

et al. 2014

Braz. arch. biol. technol.

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“…Among microorganisms, Phanerochaete chrysosporium is the best characterized peroxidase-secreting organism (152). Industrial scale applications of fungal peroxidases are limited by challenges associated with post-translational modification of proteins (153).…”

Section: Peroxidasementioning

confidence: 99%

Applications of Microbial Enzymes in Food Industry

Sindhu

Binod

Ummalyma

et al. 2018

Food Technol. Biotechnol.

551

230

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SUMMARYThe use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.

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Fungal laccase, manganese peroxidase and lignin peroxidase: Gene expression and regulation

Cited by 303 publications

References 152 publications

Evaluation of 18 isolates of basidiomycetes for Lignocellulose degrading enzymes

Evaluation of 18 isolates of basidiomycetes for Lignocellulose degrading enzymes

Physiological Characterization of Fungal Inoculum for Biotechnological Remediation of Soils

Applications of Microbial Enzymes in Food Industry

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