Production of laccases by Pleurotus ostreatus in submerged fermentation in co-culture with Trichoderma viride

To evaluate the production and stability of laccases by Pleurotus ostreatus in liquid co-cultures with Trichoderma viride as a function of infection time and agitation rate. Pleurotus ostreatus cultures were infected with T. viride spores at 30 and 48 h. Maximal laccase volumetric activity was seen...

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Bibliographic Details
Published in:Journal of applied microbiology 2010-03, Vol.108 (3), p.810-817
Main Authors: Flores, C, Casasanero, R, Trejo-Hernández, M.R, Galindo, E, Serrano-Carreón, L
Format: Article
Language:English
Subjects:
Agitation
Biodegradation
Biological and medical sciences
biological induction
Biomass
Biosynthesis
Biotransformation
Coculture Techniques
Fermentation
Fundamental and applied biological sciences. Psychology
Fungi
Industrial Microbiology
infection time
Infections
Isoenzymes - biosynthesis
Laccase
Laccase - biosynthesis
laccase production
Microbiology
Oxygenation
Pleurotus - enzymology
Pleurotus - growth & development
Pleurotus ostreatus
Spores
Stability analysis
Time Factors
Trichoderma - growth & development
Trichoderma viride
volumetric activity stability
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Summary:To evaluate the production and stability of laccases by Pleurotus ostreatus in liquid co-cultures with Trichoderma viride as a function of infection time and agitation rate. Pleurotus ostreatus cultures were infected with T. viride spores at 30 and 48 h. Maximal laccase volumetric activity was seen after 48 h (control cultures) or 72 h (co-cultures) of cultivation time. Only the cultures infected at 30 h showed an increased laccase volumetric activity compared to control cultures. After maximal laccase volumetric activity value was reached, a sharp decrease in it was observed in control cultures. Co-cultures exhibited a comparatively lower loss of activity. The influence of P. ostreatus and/or T. viride on the stability of laccase volumetric activity and isoenzyme pattern was evaluated. Trichoderma viride induced changes in the laccase isoenzyme pattern. Agitated cultures increased biomass growth and specific productivity threefold and sevenfold, respectively, to the static cultures. The laccase volumetric activity is very likely the result of the balance between biosynthesis and degradation/biotransformation rates occurring during the cultures. The individual presence of P. ostreatus or T. viride in the culture negatively affected the volumetric laccase activity. The evaluation of culture parameters that could influence Trichoderma-basidomycetes interaction and laccase production during submerged fermentation has not been reported. This study showed how laccase production in co-cultures of P. ostreatus and T. viride was influenced by the infection time and agitation/oxygenation conditions.
ISSN:1364-5072
1365-2672
DOI:10.1111/j.1365-2672.2009.04493.x