The potential of white‐rot fungi and their enzymes in the treatment of lignocellulosic feed

Structural close-related aromatic compounds have different effects on laccase activity and on lcc gene expression in the ligninolytic fungus Trametes sp. I-62

“…They also possess significant biotechnological potential given their capacity to degrade a broad diversity of natural and synthetic materials besides lignin. Different applications for these enzymes include upgrading of animal feed (Akin et al, 1993;Hatakka et al, 1989), pulp and paper production (Breen and Singleton, 1999), textile dye bleaching, bioremediation and effluent detoxification, as a component in washing powder, in the removal of phenolics from wines, and transformation of antibiotics and steroids (Mayer and Staples, 2002). These potential applications in industrial biotechnological processes require, in practice, an inexpensive source of the enzyme.…”

Distributed Physical and Molecular Separations for Selective Harvest of Higher Value Wheat Straw Components Project

“…The term "white-rot" originates from the visual appearance of the degraded wood which loses its brown coloration with the removal of lignin. Lignin removal or modification by white-rot fungi or their derived enzymes has previously been applied in pulp production (Messner andSrebotnik 1994, Camarero et al 1998), environmental bioremediation (Aust 1990), bioremediation of preservative-treated waste-wood (Lamar andDietrich 1992, Lee et al 1992a andb), particle-and fiberboard manufacturing (Kharazipour et al 1998, Felby et al 2002 and as treatment for upgrading animal feeds (Zadrazil 1977, Akin et al 1993, Hatakka et al 1989). …”

Hemicellulolytic enzymes of the ligninolytic white‐rot fungus phlebia radiata. determination of enzyme activities

“…Enzymatic systems being able to degrade lignin occur mainly in the white-rot fungi [2]. One of the most efficient lignin degraders is Phlebia rcdiata [3]. Besides the fungus producing all cellulolytic enzymes, it also efficiently degrades other wood polysaccharides [4].…”