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Hydrolytic Enzyme Activities in Shiitake Mushroom (Lentinula edodes) Strains Cultivated on Coffee Pulp

Summary

This research studied how shiitake mushrooms produce enzymes when grown on coffee waste. The scientists found that the mushrooms produce more enzymes when they’re forming their edible caps than during early growth stages. This research helps us understand how to better grow mushrooms on agricultural waste products. Impacts on everyday life: • Shows potential for converting coffee industry waste into valuable food products • Contributes to more sustainable agricultural practices by recycling waste • Could help reduce mushroom cultivation costs through alternative growing materials • Demonstrates potential for more environmentally friendly food production methods

Background

Shiitake mushrooms are widely cultivated edible fungi that produce various hydrolytic enzymes to break down organic matter. Understanding their enzyme production patterns when grown on agricultural waste products like coffee pulp is important for optimizing cultivation methods.

Objective

To study the production patterns of hydrolytic enzymes (cellulases, laminarinases and xylanases) in Lentinula edodes cultures grown on sterilized coffee pulp at different growth stages.

Results

Enzymatic activity was found to be lower during early mycelial growth stages but showed increased levels during the formation and development of fruiting bodies. While samples during the reproductive stage underwent soaking treatment, this could not be directly correlated with the observed increases in enzyme production.

Conclusion

The study found that secretion of the analyzed hydrolytic enzymes (cellulases, laminarinases and xylanases) does not appear to significantly influence the ability of Lentinula edodes strains to adapt to coffee pulp substrate, based on the observed enzymatic activity levels.
  • Published in:Revista Argentina de Microbiología,
  • Study Type:Laboratory Research,
  • Source: 10.1016/j.ram.2016.05.008
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