Upgrading Grape Pomace through Pleurotus spp. Cultivation for the Production of Enzymes and Fruiting Bodies
Abstract
:1. Introduction
2. Materials and Methods
2.1. Fungal Strains and Inoculum Preparation
2.2. Raw Materials and Fermentation Media
2.3. SSF, SmF and SLF Conditions
2.4. Cultivation Conditions for Fruiting Bodies Production
2.5. Analytical Methods
2.5.1. Hydrolysis of Grape Pomace and Biomass Production
2.5.2. Determination of Glucosamine Content
2.5.3. Indirect Estimation of Biomass in Fermentations
2.5.4. Crude enzyme extraction and determination of enzyme activities
2.5.5. Determination of Phenolic Compounds
2.6. Statistical Analysis
3. Results and Discussion
3.1. Biomass Production
3.2. Consumption of Phenolic Compounds
3.3. Laccase Production
3.4. Endoglucanase Production
3.5. Evaluation of Grape Pomace for Fruiting Bodies Production
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Pleurotus spp. | Biomass g (y)/glucosamine mg (x) | R2 |
---|---|---|
P. ostreatus | y = 0.0529x − 0.0735 | 0.99 |
P. pulmonarius | y = 0.0579x − 0.0715 | 0.99 |
Time (Days) | P. ostreatus | P. pulmonarius | ||||
---|---|---|---|---|---|---|
SSF | SmF | SLF | SSF | SmF | SLF | |
9 | 0.31 ± 0.01 a | 0.38 ± 0.01 a | 0.36 ± 0.01 a | 0.34 ± 0.01 a | 0.44 ± 0.01 a | 0.40 ± 0.01 a |
15 | 0.32 ± 0.02 a | 0.40 ± 0.01 a | 0.36 ± 0.01 a | 0.37 ± 0.01 b | 0.46 ± 0.00 b | 0.40 ± 0.01 a |
20 | 0.42 ± 0.01 b | 0.50 ± 0.02 b | 0.43 ± 0.01 b | 0.40 ± 0.01 c | 0.54 ± 0.01 c | 0.45 ± 0.02 b |
Pleurotus spp. | Flushes | Earliness (Days) | Mushroom Number | Average Fresh Weight (g) | Total Yield (%) | BE (%) |
---|---|---|---|---|---|---|
P. ostreatus | 1 | 42 | 162 ± 3.7 | 25.9 ± 2.3 | 7.4 | 16.2 |
P. pulmonarius | 1 | 35 | 176 ± 9.5 | 24.0 ± 1.8 | 14.4 | 31.4 |
2 | 45 | 43 ± 3.1 | 14.4 ± 1.4 | |||
3 | 55 | 12 ± 2.6 | 11.9 ± 1.5 |
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Papadaki, A.; Kachrimanidou, V.; Papanikolaou, S.; Philippoussis, A.; Diamantopoulou, P. Upgrading Grape Pomace through Pleurotus spp. Cultivation for the Production of Enzymes and Fruiting Bodies. Microorganisms 2019, 7, 207. https://doi.org/10.3390/microorganisms7070207
Papadaki A, Kachrimanidou V, Papanikolaou S, Philippoussis A, Diamantopoulou P. Upgrading Grape Pomace through Pleurotus spp. Cultivation for the Production of Enzymes and Fruiting Bodies. Microorganisms. 2019; 7(7):207. https://doi.org/10.3390/microorganisms7070207
Chicago/Turabian StylePapadaki, Aikaterini, Vasiliki Kachrimanidou, Seraphim Papanikolaou, Antonios Philippoussis, and Panagiota Diamantopoulou. 2019. "Upgrading Grape Pomace through Pleurotus spp. Cultivation for the Production of Enzymes and Fruiting Bodies" Microorganisms 7, no. 7: 207. https://doi.org/10.3390/microorganisms7070207