ISSN: 0973-7510

E-ISSN: 2581-690X

M.A. Carvalho1, L.M.A.S. Costa1, D.M. da Silveira E. Santos1, D.R. Dias2, D.C. Zied3 and E.S. Dias1
1Department of Biology/UFLA, University of Lavras, Campus,CEP 37200-000, PO Box 3037, Lavras/MG, Brazil.
2Department of Food Science/UFLA, University of Lavras, 37200-000, PO Box 3037, Lavras/MG, Brazil.
3Sao Paulo State University (UNESP), School of Agricultural Sciences and Technology (FCAT), 17900-000, Dracena/SP, Brazil.
J. Pure Appl. Microbiol., 2016, 10 (3):1683-1691
Received: 18/05/2016 | Accepted: 11/07/2016 | Published: 30/09/2016

This study was conducted with the objective of evaluating the growth of six strains of Lentinula edodes (LE1, LE2, LE3, LE4, LE5 and LE6) in five culture media and characterizes strains for enzyme production. The culture medium that provided the best mycelial growth of the strains was used for semi-quantitative tests of ligninase and cellulase activity. Samples for enzyme assays and determination of total proteins were collected at 7, 14, 21 and 28 days of incubation to building an enzymatic curve. The strain LE5 is the most aggressive, with higher mycelial growth rate and mycelial mass production in the basic medium added of 0.01% yeast extract. The addition of biotin and thiamine to the culture medium is not sufficient to substitute yeast extract. The performance of the strains with respect to the production of cellulase and ligninase was different. The LE6 strain excelled in the production of laccase, manganese peroxidase and β-glucosidase with 28 days of incubation and endo-β-1,4-glucanase with 14 days of incubation, while strain LE5 excelled in the production of exo-β-1,4-glucanase with 7 days of incubation.


shiitake, biotin, thiamine, ligninase, cellulase.

Article Metrics

Article View: 1449

Share This Article

Journal Tools

© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.