Effects of environmental conditions on the activities of lyoenzymes from a filamentous fungal strain for kitchen waste degradation
To develop a biodegradation technique for kitchen waste in situ, a filamentous fungal strain capable of degrading kitchen waste effectively was isolated and screened. To clarify its degrading ability of protein, starch, fat and cellulose, a series of liquid incubation experiments were conducted for...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2010-07-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2010.04.007 |
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| Summary: | To develop a biodegradation technique for kitchen waste in situ, a filamentous fungal strain capable of degrading kitchen waste effectively was isolated and screened. To clarify its degrading ability of protein, starch, fat and cellulose, a series of liquid incubation experiments were conducted for detecting lyoenzyme activities at different incubation time and temperature, as well as different initial pH value and NaCl concentrations of the culture solution. The results showed that the maximum activities of protease, amylase and lipase appeared on the 4th day, and that of cellulase on the 6th day after incubation. Moreover, the strain could produce four kinds of lyoenzymes under a wide range of environmental conditions, i.e. temperature of 15-55℃ with the optimum one of 30℃ for four lyoenzymes, culture solution initial pH of 4.5-8.5 with optimum pH of 6.5-8.0 for protease, lipase and cellulase, and 6.5-7.0 for amylase, and NaCl concentration of 0% -12%. The maximum activities of all four lyoenzymes were detected at the NaCl concentrations ranging 0% -1%. The activities of protease, amylase, lipase and cellulase at NaCl concentration of 8%, however, could still reach 14%, 21%, 19% and 20% of their maximum activity values, respectively. Therefore, this filamentous fungal strain could be used as a potential function strain in kitchen waste biodegradation technique due to its adaptability to a wide range of temperature, pH value and NaCl concentrations. |
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| ISSN: | 1008-9209 2097-5155 |