Type and Activity Variation of Extracellular Enzymes of Lentinus edodes，

Pleurotus eryngii and Pleurotus ostreatus

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《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2017年23

Page:

199-206

Research Field:

Publishing date:

Info

Title:

Type and Activity Variation of Extracellular Enzymes of Lentinus edodes，

Pleurotus eryngii and Pleurotus ostreatus

Author(s):

GAO Feng; CAO Yang; HE Mingxia; LIU Jing; FANG Yiwei; ZHANG Chunxia

Yunnan Institute of Tropical Crops，Jinghong，Yunnan 666100

Keywords:

Lentinus edodes; Pleurotus eryngii; Pleurotus ostreatus; CMCase; FPase; amylase; laccase

PACS:

-

DOI:

10.11937/bfyy.20171421

Abstract:

To compare the degradation ability of cellulose,lignin and starch with different saprophytic edible fungi,Pleurotus ostreatus,Lentinus edodes and Pleurotus eryngii were used as representative.Several discolored halo tests were used for qualitative detection of the related extracellular enzymes.The fruiting tests were carried out in a matrix consisting of 36% wood slag,43% sawdust,20% bran,1% sucrose,58%-60% moisture,pH 6.6.The activity variations of four representative extracellular enzymes in the process of mycelium vegetative growth and fruiting body development were detected by spectrophotometer.The results showed that based on discolored halo tests,Lignin peroxidase (LiP),Laccase and Manganese peroxidase (MnP) were detected in P.ostreatus,L.edodes and P.eryngii; amylase was detected in P.ostreatus and P.eryngii except in L.edodes.In the process of mycelium vegetative growth and fruiting body development,the activity variations of different types of extracellular enzymes were different in the same mushroom strain,while activity variation for a specific enzyme varied among different mushroom species.For P.eryngii,the activities of CMCase,FPase and amylase were positively correlated with the development of fruiting bodies,and the peaks of enzyme activity appeared in the phase of rapid growth of fruiting body or fruiting body maturity.The activity of laccase reached a relatively high level in mycelium vegetative growth phase,reached a peak in the phase of primordial formation,then decreased gradually from the phase of the young fruiting body to fruiting body maturity,finally it reached another peak in the phase of fruiting body aging.According to the enzymatic activity,it speculated that P.eryngii preferentially degrades lignin,not cellulose or starch in matrix.For P.ostreatus,CMCase and laccase activities were positively correlated with the process of fruiting body development,and their activities peaks appeared in the phase of fruiting body rapidly growth and fruiting body maturity respectively.FPase and amylase activities maintained a low level at all phases.For L.edodes,the activities of CMCase and FPase were maintained a relatively high level in the phase of mycelial vegetative growth,the activities peaks appeared in the early phase of the young mushroom,then decreased gradually.The activity of amylase was not closely related to the formation of fruiting body and remained at a low level.Laccase activity was almost undetectable at all phases.

References:

[1]黄毅.食用菌工厂化栽培实践[M].福州:福建科学技术出版社,2014.