Publication

Enzymatic activity of three wild mushrooms

Díaz-Godínez, G
Identifiers
http://hdl.handle.net/10379/11191
 https://doi.org/10.13025/28150
Publication Date
2016-01-01
Keywords
basidiomycetes, hydrolytic enzymes, laccases, white rot fungi, solid-state fermentation, pleurotus-ostreatus
Type
Article
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Citation
Díaz-Godínez, G (2016). Enzymatic activity of three wild mushrooms. Mycosphere 7 (10), 1568-1575
Abstract
Wild mushrooms are an important cultural patrimony, used since time immemorial as food and medicines according to traditional ecological knowledge. Chemical and biological characteristics of the wild mushrooms are of interest because they are a natural source of great importance for the production of compounds with potential biotechnological applications. Currently are potential producers of metabolites of biotechnological interest, including enzymes, many of which are of great importance in the food industry. In this study the intracellular and extracellular activity of six hydrolases and laccases produced by three wild mushrooms (Lentinula boryana, Pleurotus djamor var. roseus and Pycnoporus sp.) were determined. All strains were grown on potato-dextrose agar and wheat straw-dextrose agar.
Funder
Publisher
Mushroom Research Foundation
Publisher DOI
Rights
Attribution-NonCommercial-NoDerivs 3.0 Ireland
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Externally hosted open access publications with University of Galway authors (2)