Performance of wood‐rotting fungi‐based enzymes on enzymic saccharification of rice straw

Tsujiyama, Sho-ichi; Ueno, Hitomi

doi:10.1002/jsfa.6118

Cited by 30 publications

(17 citation statements)

References 44 publications

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“…Similar to our results, previous studies also found that xylanase from some bacteria or fungus exhibited high hydrolytic efficiency toward agricultural straws ( Zilliox and Debeire, 1998 ; Zhang et al, 2011 ; Dutta et al, 2014 ). In addition, the dramatical ability of rLeXyn11A to hydrolyze agricultural straws may help to explain why significant xylanase activities were detected in L. edodes cultivation using agricultural straws ( Tsujiyama and Ueno, 2013 ; Elisashvili et al, 2015 ).…”

Section: Discussionmentioning

confidence: 99%

“…However, at least it means that L. edodes is a good source for fibrolytic enzymes gene pool. Some studies found that significant xylanase activities were observed in L. edodes cultivation using agricultural straws as the growth substrates ( Mata and Savoie, 1998 ; Tsujiyama and Ueno, 2013 ; Elisashvili et al, 2015 ). Lee et al (2005) cloned a xylanase gene from L. edodes and found that the recombinant xylanase could degraded birchwood xylan into xylobiose, xylotriose, and xylotetraose ( Lee et al, 2005 ).…”

Section: Introductionmentioning

confidence: 99%

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Expression of a Recombinant Lentinula edodes Xylanase by Pichia pastoris and Its Effects on Ruminal Fermentation and Microbial Community in in vitro Incubation of Agricultural Straws

Liu

et al. 2018

Front. Microbiol.

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Agricultural straws, such as rice straw, wheat straw, and corn straw, are produced abundantly every year but not utilized efficiently in China. An experiment was conducted to determine the effects of recombinant xylanase on ruminal fermentation and microbial community structure in in vitro incubation of these straws. The recombinant xylanase from Lentinula edodes (rLeXyn11A) was produced in Pichia pastoris. The optimal temperature and pH for rLeXyn11A were 40°C and 4.0, respectively. The rLeXyn11A featured resistance to high temperature and showed broad temperature adaptability (>50% of the maximum activity at 20–80°C). Supplemental rLeXyn11A enhanced the hydrolysis of three agricultural straws. After in vitro ruminal incubation, regardless of agricultural straws, the fiber digestibility, acetate concentration, total volatile fatty acids (VFAs) production, and fermentation liquid microbial protein were increased by rLeXyn11A. Supplemental rLeXyn11A increased the ammonia-N concentration for corn straw and rice straw. High throughput sequencing and real-time PCR data showed that the effects of rLeXyn11A on ruminal microbial community depended on the fermentation substrates. With rice straw, rLeXyn11A increased the relative abundance of fibrolytic bacteria including Firmicutes, Desulfovibrio, Ruminococcaceae and its some genus, and Fibrobacter succinogenes. With wheat straw, rLeXyn11A increased the relative abundance of Ruminococcus_1 and its three representative species F. succinogenes, Ruminococcus flavefaciens, Ruminococcus albus. With corn straw, the fibrolytic bacteria Firmicutes, Christensenellaceae_R_7_group, Saccharofermentans, and Desulfovibrio were increased by rLeXyn11A. This study demonstrates that rLeXyn11A could enhance in vitro ruminal digestion and fermentation of agricultural straws, showing the potential of rLeXyn11A for improving the utilization of agricultural straws in ruminants.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Expression of a Recombinant Lentinula edodes Xylanase by Pichia pastoris and Its Effects on Ruminal Fermentation and Microbial Community in in vitro Incubation of Agricultural Straws

Liu

et al. 2018

Front. Microbiol.

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“…The Pleurotus spp. of the class basidiomycetes belongs to a group known as “white rot fungi” (Tsujiyama and Ueno, 2013) as they produce a white mycelium and are generally cultivated on non-composted lignocellulosic substrates (Savoie et al, 2007) in which various kinds of Pleurotus are commercially cultivated and have considerable economic value, including P. ostreatus (oyster mushroom), P. eryngii (king oyster or Cardoncello), P. pulmonarius (phenix mushroom), P. djamor (pink oyster mushroom), P. sajor-caju (indian oyster), P. cystidiosus (abalone oyster), P. citrinopieatus (golden oyster mushroom) and P. cornucopiae (Pérez-Martínez et al, 2015, Knop et al, 2015, Zhang et al, 2016). Pleurotus species require a short growth time, compared to other mushrooms.…”

Section: Introductionmentioning

confidence: 99%

Factors affecting mushroom Pleurotus spp.

Bellettini

Fiorda

Maieves

et al. 2019

Saudi Journal of Biological Sciences

338

210

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Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. It is an edible mushroom and it also has several biological effects, as it contains important bioactive molecules. In basidiomycete fungi, lignocellulolytic enzymes are affected by many typical fermentation factors, such as medium composition, ratio of carbon to nitrogen, pH, temperature, air composition, etc. The survival and multiplication of mushrooms is related to a number of factors, which may act separately or have interactive effects among them. Out that understanding challenges in handling Pleurotus species mushroom requires a fundamental understanding of their physical, chemical, biological and enzymatic properties. This review presents a practical checklist of available intrinsic and extrinsic factors, providing useful synthetic information that may help different users. An in-depth understanding of the technical features is needed for an appropriate and efficient production of Pleurotus spp.

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“…From the technology and primary production point of view, the advantage of this mushroom species is that it belongs to “white rot fungi’’ category. This species produces lignolytic enzymes with its ability of lignin degradation, with addition to cellulose degradation (Tsujiyama & Ueno, 2013). Therefore, in industrial conditions, mentioned mushrooms may be grown on wide range of agroindustrial wastes, as a replacement for substrates ordinary used (Bellettini et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Doroški

Klaus

Kozarski

et al. 2020

J Food Process Preserv

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Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds. Practical applications From the sustainable part of view, advantage of this type of production is its belonging to the sustainable food waste management strategy. The main importance of food waste use is their exploitation through bioconversion process into the new value‐added products, generating near zero waste. Also, the type and chemical composition of plant waste used as mushroom substrate affects the nutritional profile and quantity of the produced mushroom. Therefore, the application of this principle of production benefits winemakers on the one hand, eliminating the generation of toxic waste and protecting the environment. From a quality point of view, approach outlined in this research shows practical application of using quality index as a tool for overall quality evaluation. Finally, combining food waste for producing mushrooms evaluated through a quality index perspective paves the way for increasing mushroom in the mushroom values chain.

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Performance of wood‐rotting fungi‐based enzymes on enzymic saccharification of rice straw

Cited by 30 publications

References 44 publications

Expression of a Recombinant Lentinula edodes Xylanase by Pichia pastoris and Its Effects on Ruminal Fermentation and Microbial Community in in vitro Incubation of Agricultural Straws

Expression of a Recombinant Lentinula edodes Xylanase by Pichia pastoris and Its Effects on Ruminal Fermentation and Microbial Community in in vitro Incubation of Agricultural Straws

Factors affecting mushroom Pleurotus spp.

The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

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