Roles of water in improved production of mycelial biomass and lignocellulose-degrading enzymes by water-supply solid-state fermentation of Ganoderma lucidum

Hu, Shishan; Zhu, Quanyu; Ren, Ang; Ge, Ligang; He, Jun; Zhao, Mingwen; He, Qin

doi:10.1016/j.jbiosc.2021.10.006

Cited by 7 publications

(6 citation statements)

References 30 publications

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“…White rot fungi, such as G. lucidum, stand out for secreting a number of extracellular enzymes that are responsible for the degradation of lignocellulose via the breakdown of carbohydrate molecules (cellulose and hemicellulose) and aromatic constituents (lignin) (Kumla et al, 2020;Gauna et al, 2021;Hu et al, 2022). In this context, Ćilerdžić et al (2016) evaluated the enzymatic production of G. applanatum in wheat straw, and observed a degradation of 13.5% of lignin, 6.4% hemicellulose and 3.5% cellulose.…”

Section: Resultsmentioning

confidence: 99%

“…The genus Ganoderma has a wide distribution worldwide, with records on all continents, and about 238 described species (GBIF, 2021). Within the species of the genus, G. lucidum has broad pharmaceutical potential, due to its production of metabolites such as terpenoids, polysaccharides and proteins, and its biotechnological potential, through the production of lignin-modifying enzymes (Sharma et al, 2019;Bhat et al, 2021;Hu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…A promising way of obtaining lignin-modifying enzymes is through solid-state fermentation, in which agro-industrial residues can be used as substrates for mycelial development and as inducers of enzyme synthesis (Leite et al, 2021;Teigiserova et al, 2021;Hu et al, 2022, Melanouri et al, 2022. These enzymes are essential in the process of wood degradation by white rot fungi and generally involve the participation of oxidative enzymes such as laccase, lignin and manganese peroxidases (Kumla et al 2020).…”

Section: Introductionmentioning

confidence: 99%

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Screening of ligninolytic enzymes produced by Ganoderma lucidum in solid residues from the Amazon

Chevreuil

Júnior

Vasconcelos

et al. 2022

RSD

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White rot fungi have one of the most efficient oxidative lignin degradation systems, and present an enzymatic complex that is responsible for digesting lignocellulosic matter. The aim of this study was to evaluate the production of laccase and total peroxidases by Ganoderma lucidum via solid-state fermentation using açaí seeds and marupá (Simarouba amara) sawdust unsupplemented and supplemented with wheat, corn and rice bran. G. lucidum was inoculated in substrates prepared with the residues and incubated at 25 ºC. Enzymatic extractions were performed on the culture substrates every 2 days for 30 days. The enzymatic activities were determined using ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), with the addition of the enzymatic cofactor H2O2 for total peroxidases. The laccase activity was higher in the supplemented residues, with emphasis on the açaí-based substrate on the 16th day of cultivation, while in marupá the maximum activity was on the 6th day. In the unsupplemented açaí residue, the maximum peak of activity was on the 8th day and, in marupá, no fungal growth was observed. As for total peroxidases, G. lucidum cultivated in the supplemented açaí substrates showed activity peaks on the 8th, 12th, 16th and 28th day, and on 6th and 12th day under unsupplemented conditions. While, in the marupá, total peroxidase activity was observed only on the 6th day of cultivation. Thus, G. lucidum showed potential for producing laccases and total peroxidases, with the substrate supplementation inducing the synthesis of these enzymes.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Screening of ligninolytic enzymes produced by Ganoderma lucidum in solid residues from the Amazon

Chevreuil

Júnior

Vasconcelos

et al. 2022

RSD

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“…In this sense, the configuration of novel SSF bioreactors, with innovative aeration and cooling strategies (including irrigation, mixing, etc.) has been the topic of recent research [30,31]. Figure 2 shows a representation of how different aeration strategies can affect different parameters such as temperature or moisture.…”

Section: Main Challenges Of Solid-state Fermen-tation Heat and Mass T...mentioning

confidence: 99%

Solid-state fermentation: a review of its opportunities and challenges in the framework of circular bioeconomy

Sánchez,

Oiza,

Artola

et al. 2024

Afinidad

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Solid-state fermentation (SSF) is on the way to become an attractive alternative for the valorisation of a wide range of organic waste. In biological terms, SSF can be defined as the cultivation process in which microorganisms grow on solid materials without the presence of free water. When these solid materials are organic waste and the objective is to produce one or several bioproducts of added value, SSF is a clear opportunity for circular bioeconomy, with a new paradigm “from waste to resource”. The development of SSF started a couple of decades ago, with biomolecules that only could be produced through biological systems, such as enzymes or antibiotics. However, a new generation of SSF bioproducts, which have a “twin” produced by chemical pathways, has emerged in the last years, with the advantages of having lower environmental impacts (for instance, no need of water and less energy requirements) and using waste as substrate. Some of these compounds are highly relevant in the field of chemical engineering: biosurfactants, biopesticides, aromas, bioplastics, pigments and bioflocculants, among others. This review explores the new advances in SSF: from the organic waste used as substrate to the main challenges SSF is facing, that is, mass and heat transfer limitations, bioproducts downstream and scale-up.

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“…The protein constituent of fermented pangola grass increased from 5.97-6.28% to 7.09-16.96%, and the in vitro digestion increased from 4.11-4.38% to 6.08-19.89% with the inoculation of cellulolytic microbes by solid state fermentation; this procedure may enrich protein content, increase in vitro digestibility and boost the quality for animal feeding [189]. Fermentation by Bacillus subtilis increased the nutritional quality of soybean meal (SBM), and fermentation principally decreases trypsin inhibitor and beta-conglycinin in SBM [190].…”

Section: Fermentation Technologies 71 Solid State Fermentation (Ssf)mentioning

confidence: 99%

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

2022

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Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability to live without oxygen. The lactate fermentation process consists of glycolysis and some alternative steps. A review of the literature was done using keywords in main indexing systems, including PubMed/MEDLINE, Scopus, the search engine of the Institute for Scientific Web of Science and Google Scholar. The keywords reviewed were fermentation technologies, protein mass expression, health benefits of functional foods, microbial fermentation technology, anaerobic respiration, fermentation in eukaryotes, fermentation in prokaryotes, solid state fermentation and submerged fermentation. This research was carried out to highlight the importance of fermentation technology and to introduce and survey the technology and its relationship with functional foods. Research progress in the area of protein factory-microbial fermentation technology was also investigated and inspected.

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Roles of water in improved production of mycelial biomass and lignocellulose-degrading enzymes by water-supply solid-state fermentation of Ganoderma lucidum

Cited by 7 publications

References 30 publications

Screening of ligninolytic enzymes produced by Ganoderma lucidum in solid residues from the Amazon

Screening of ligninolytic enzymes produced by Ganoderma lucidum in solid residues from the Amazon

Solid-state fermentation: a review of its opportunities and challenges in the framework of circular bioeconomy

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

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