The use of spectral mapping for the study of the enzyme production of the edible mushroom Pleurotus ostreatus

Morais, H. and Forgács, E. and Cserháti, T. (2005) The use of spectral mapping for the study of the enzyme production of the edible mushroom Pleurotus ostreatus. Acta Alimentaria, 34 (2). pp. 121-130. ISSN 0139-3006

Text aalim.34.2005.2.4.pdf Restricted to Repository staff only until 30 June 2025. Download (696kB)

Abstract

The effect of the addition of extracts of agro-industrial wastes to the culture media on the production of ß-glucosidase, xylanase, laccase, manganese-dependent and independent peroxidases by the edible fungus Pleurotus ostreatus was determined. The relationship between cultivation parameters and the enzyme activities was assessed by spectral mapping technique combined with non-linear mapping. It was proved that extracts enhanced markedly the activities of laccase, manganese-dependent and independent peroxidases. Multivariate mathematical-statistical methods indicated that the enzyme activities were the highest in culture containing pepper extract. It was further demonstrated that the selectivity of the enzyme production was negligible up till 14 days of fermentation and reached the maximum at the 28 th day.

Actions (login required)

Edit Item