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Overproduction of Laccase by the White-Rot Fungus Pleurotus ostreatus Using Apple Pomace as Inducer

Summary

This research shows how apple processing waste can be effectively used to enhance the production of valuable enzymes by oyster mushrooms. The study demonstrates a sustainable approach to converting food industry waste into valuable products. Impact on everyday life: • Provides a way to reduce food industry waste by converting it into useful products • Helps make enzyme production more cost-effective and environmentally friendly • Demonstrates potential for developing more sustainable industrial processes • Could lead to reduced costs for products that use these enzymes

Background

Pleurotus ostreatus (white-rot fungi), known as oyster mushroom, is commercially important in the world mushroom market. It has applications in bio-bleaching, paper industry catalysis, textile dye decolorization, and environmental pollutant detoxification. Apple pomace, a byproduct of apple processing, is rich in nutrients like carbohydrates, dietary fiber, minerals, and vitamin C, making it potentially valuable for enzyme production.

Objective

To investigate the effect of apple pomace on laccase production by P. ostreatus mycelium, with the aim of finding sustainable ways to utilize food processing waste while enhancing enzyme production.

Results

Laccase activity was highest (114.64 U/mL) with 2.5% apple pomace on day 9, approximately 280% higher than with 5% pomace and 90% higher than without pomace. RT-PCR analyses revealed clear effects of apple pomace on transcription induction of laccase genes, with highest transcription levels observed on day 4 with 2.5% apple pomace. Three genes (poxc, poxa3, and poxa1b) showed consistently higher transcription levels with 2.5% apple pomace.

Conclusion

Apple pomace significantly enhances laccase production in P. ostreatus, with optimal conditions being 2.5% concentration and 9 days of cultivation. This study demonstrates that apple pomace can serve as a model for valuable addition of similar wastes and development of solid-state fermenters for commercial production of oyster mushroom.
  • Published in:Mycobiology,
  • Study Type:Laboratory Research,
  • Source: 10.5941/MYCO.2014.42.2.193
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