Sequential Solid-State and Submerged Cultivation of the White Rot Fungus Pleurotus ostreatus on Biomass and the Activity of Lignocellulolytic Enzymes

Abstract

Sequential solid-state and submerged cultivation with various lignocellulosic biomasses as a substrate for lignocellulolytic enzyme production by Pleurotus ostreatus were assessed by measuring endoglucanase, xylanase, and laccase activities. An unconventional preculture method was established by cultivating the P. ostreatus mycelia in a solid substrate medium for an initial fungal growth phase, followed by a transition to submerged fermentation through adding a liquid culture medium. The lignocellulolytic enzymes of P. ostreatus in different fermentation methods revealed wide differences. The higher yields of endoglucanase (3152 ± 139 U/L), xylanase (3064 ± 40 U/L), and laccase (543 ± 21 U/L) were achieved by using the sequential solid-state submerged method compared to conventional solid-state and submerged cultivation. Generally speaking, sequential solid-state and submerged fermentation of cottonseed hull is favorable for laccase secretion, whereas sequential solid-state and submerged fermentation of corncob provides better production of hydrolytic enzymes. These results revealed that the nature of the lignocellulosic biomass and the fermentation method play an important role in the expression of lignocellulolytic enzymes. This indication would be helpful in optimizing the production of integrated industrial lignocellulolytic enzymes.

Comparative study on laccase activity of white rot fungi under submerged fermentation with different lignocellulosic wastes

“…Furthermore, using lignocellulosic residues to produce enzymes is an environmentally friendly and economical method (Lamia et al 2017). The common fermentation methods are solid-state fermentation (SSF) and submerged fermentation (SmF) (An et al 2016b). The advantage of solid-state fermentation is that it avoids dilution of enzyme products due to the high content of water in submerged fermentation (Oostra et al 2000).…”

Solid-state fermentation on poplar sawdust and corncob wastes for lignocellulolytic enzymes by different Pleurotus ostreatus strains

“…Kumm., an edible basidiomycete, is both a white rot fungus and an edible fungus. P. ostreatus grows on lignocellulosic biomass and is one of the well-known producers of lignocellulolytic enzymes (Knežević et al 2013;An et al 2016b). All basidiomycetes belonging to the genus Pleurotus can secrete extracellular hydrolytic and oxidative enzymes.…”

“…Lignocellulolytic enzymes contain two groups: the ligninolytic enzymes and the cellulolytic enzymes. The ligninolytic enzymes contain peroxidases and oxidases, while the cellulolytic enzymes contain cellulases and hemicellulases (An et al 2016b;Nguyen et al 2018). Lignocellulolytic enzymes are highly specific, safe, and efficient biocatalysts that are exploited in different industrial processes (Asgher et al 2016).…”

Evaluation of Laccase Activities by Three Newly Isolated Fungal Species in Submerged Fermentation With Single or Mixed Lignocellulosic Wastes

“…Optimization of fermentation condition was mainly included the following categories: (1) category, concentration, and proportion of carbon and nitrogen sources ( Kannaiyan et al, 2012 ; Birhanli and Yeşilada, 2013 ; Zhou et al, 2014 ; Han et al, 2017 , 2020b ; Palazzolo et al, 2019 ; Thamvithayakorn et al, 2019 ; Unuofin et al, 2019b ); (2) metal ions, such as copper ion, ferrous ion, manganese ion, silver ion, zinc ion, and magnesium ion ( Hu et al, 2014 ; Yang et al, 2016 ; Zhuo et al, 2017 ; Xu et al, 2018 ; An et al, 2020a ); (3) temperature and pH ( Hu et al, 2014 ; Kaira et al, 2015 ; Mazlan and Abu Hanifah, 2017 ; Saoudi et al, 2017 ; Bettin et al, 2019 ); and (4) secondary metabolites, e.g., ferulic acid and veratrol ( Janusz et al, 2015 ; Yang et al, 2016 ). The fermentation method was divided into solid-state fermentation, submerged fermentation, and unconventional solid-state fermentation combined with agitated submerged fermentation ( An et al, 2016b ). The advantage of solid-state fermentation is that it is closer to the natural environment of fungi and more energy-efficient, such as using less water.…”