Lignocellulose-degrading enzymes production by solid-state fermentation through fungal consortium among Ascomycetes and Basidiomycetes

Rodrigues, Patrísia de Oliveira; Gurgel, Leandro Vinícius Alves; Pasquini, Daniel; Badotti, Fernanda; Goés-Neto, Aristóteles; Baffi, Milla Alves

doi:10.1016/j.renene.2019.08.041

Cited by 54 publications

(21 citation statements)

References 45 publications

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“…Moreover, fermentation with fungal strains (individually and consortium) of Aspergillus has been employed in the degradation of lignocellulose substrates such as raw sugarcane bagasse and wheat bran. These fermentations show the production of exoglucanase, B-xylosidase, endoglucanase, and manganese peroxidase [ 43 ]. The hydrolytic capacity of filamentous fungi enzymes to enhance sensory characteristics has been studied, showing significant levels of enzymes (xylanase, cellulose, amylase, and pectinase) produced by Aspergillus versicolor strains [ 44 ], whereas Aspergillus flavus strains are important inulinase production microorganisms [ 45 ].…”

Section: Resultsmentioning

confidence: 99%

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

et al. 2020

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In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of Dasylirion. The configuration of the volatile metabolites produced during the spontaneous fermentation of Dasylirion sp. must is insufficiently understood. In this study, the aim was to investigate the composition of the microbial consortia, describe the variation of volatile metabolites, and relate such profiles with their particular flavor attributes during the fermentation of sotol (Dasylirion sp.) must. Ascomycota was the phylum of most strains identified with 75% of total abundance. The genus of fermenting yeasts constituted of 101 Pichia strains and 13 Saccharomyces strains. A total of 57 volatile metabolites were identified and grouped into ten classes. The first stage of fermentation was composed of diesel, green, fruity, and cheesy attributes due to butyl 2-methylpropanoate, octan-1-ol, ethyl octanoate, and butanal, respectively, followed by a variation to pungent and sweet descriptors due to 3-methylbutan-1-ol and butyl 2-methylpropanoate. The final stage was described by floral, ethereal-winey, and vinegar attributes related to ethyl ethanimidate, 2-methylpropan-1-ol, and 2-hydroxyacetic acid. Our results improve the knowledge of the variations of volatile metabolites during the fermentation of sotol must and their contribution to its distinctive flavor.

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Section: Resultsmentioning

confidence: 99%

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

et al. 2020

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“…The degradation of the mannan backbone is performed by the action of β-mannanases, and the further degradation requires β-mannosidase (β-1,4- d -mannopyranoside hydrolase, EC 3.2.1.25) to hydrolyze the terminal ends (non-reducing ends) of MOS into sugar-based mannose. Subsequently, β-glucosidases remove 1,4-glucopyranose units at the non-reducing ends of the oligomers derived from the degradation of glucomannan and galactoglucomannan [ 171 , 205 ] as is shown in Figure 7 . Xylanases and mannanases are important enzymes for the hydrolysis of hemicelluloses.…”

Section: Lignocellulolytic Enzyme Production By Mushroom Using Agrmentioning

confidence: 99%

Cultivation of Mushrooms and Their Lignocellulolytic Enzyme Production Through the Utilization of Agro-Industrial Waste

et al. 2020

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A large amount of agro-industrial waste is produced worldwide in various agricultural sectors and by different food industries. The disposal and burning of this waste have created major global environmental problems. Agro-industrial waste mainly consists of cellulose, hemicellulose and lignin, all of which are collectively defined as lignocellulosic materials. This waste can serve as a suitable substrate in the solid-state fermentation process involving mushrooms. Mushrooms degrade lignocellulosic substrates through lignocellulosic enzyme production and utilize the degraded products to produce their fruiting bodies. Therefore, mushroom cultivation can be considered a prominent biotechnological process for the reduction and valorization of agro-industrial waste. Such waste is generated as a result of the eco-friendly conversion of low-value by-products into new resources that can be used to produce value-added products. Here, we have produced a brief review of the current findings through an overview of recently published literature. This overview has focused on the use of agro-industrial waste as a growth substrate for mushroom cultivation and lignocellulolytic enzyme production.

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“…As was already observed for cellulolytic enzymes, A. olivimuriae production levels of hemicellulases on the tested residues were significantly lower than those achieved by solid-state cultures of other Aspergillus species on different residues. For instance, de Oliveira Rodrigues et al [64] found that A. niger SCBM1 and A. fumigatus SCBM6, grown individually on a mixture of spent bagasse and WB, produced very high activity levels for both endo-β- 2C), thus confirming the adequacy of coffee wastes to support the production of this enzyme by Aspergillus species [63]. The βmannosidase activity was also the highest in cultures carried out on non-amended SCG (0.90 ± 0.04 IU g −1 substrate) compared to other cultures (Figure 2D).…”

Section: Solid-state Production Of a Olivimuriae Extracellular Glycosyl Hydrolases And Lyasesmentioning

confidence: 99%

Section: Solid-state Production Of a Olivimuriae Extracellular Glycosyl Hydrolases And Lyasesmentioning

confidence: 99%

Lignocellulolytic Potential of the Recently Described Species Aspergillus olivimuriae on Different Solid Wastes

et al. 2021

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The genus Aspergillus encompasses several species with relevant lignocellulose-degrading capacity, and a novel species, denominated A. olivimuriae, was recently discovered after its isolation from table olive brine. The acquisition of insight into this species and the assessment of its potential relied on a bioinformatics approach, based on the CAZy database, associated with enzymatic activity profiles in solid-state cultures on four different types of waste, including residual thistle biomass (RTB), spent coffee grounds (SCG), digestate solid fraction and barley straw. The CAZy analysis of A. olivimuriae genome showed that the number of predicted genes for each family was close to that of other Aspergillus species, except for cellobiose dehydrogenase, acetyl xylan esterase and polygalacturonases. In A. olivimuriae solid-state cultures, hemicellulose degradation outperformed that of cellulose, and lignin removal did not occur, regardless of the growth substrate. This is in line with its CAZy content and the extent of hemicellulolytic, and ligninolytic activities detected in its solid-state cultures. RTB and barley straw were the substrates enabling the best glycosyl hydrolase production levels. The exception was SCG, the hemicellulose composition of which, mainly made of glucomannans and galactomanans, led to the highest β-mannanase and β-mannosidase production levels (3.72 ± 0.20 and 0.90 ± 0.04 IU g−1 substrate, respectively).

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Lignocellulose-degrading enzymes production by solid-state fermentation through fungal consortium among Ascomycetes and Basidiomycetes

Cited by 54 publications

References 45 publications

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

Cultivation of Mushrooms and Their Lignocellulolytic Enzyme Production Through the Utilization of Agro-Industrial Waste

Lignocellulolytic Potential of the Recently Described Species Aspergillus olivimuriae on Different Solid Wastes

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