Study on Extracellular Enzyme Activity from Lentinula edodes by Submerged Fermentation

Abstract

Abstract: Activities variations of four extracellular enzymes from Lentinula edodes by submerged fermentation were studied. And the relationship between mycelium growth of Lentinula edodes and activities of the enzymes was investigated. The results showed that changing trends of activities of the enzymes degrading carbohydrate are similar basically. Activities of all the enzymes show two peak values during the whole fermentation,and the second peak value is higher than the first one. The obvious relationship between mycelium growth and enzyme activity exists. The maximum mycelium growth appears on the 14th day and the maximum activities of the enzyme degrading carbohydrate appear on the 13th to 14th day.

Key words: Lentinula edodes, extracellular enzyme, submerged fermentation, mycelium

MA Qiong, ZHOU Yi-Feng, ZHANG Ming-Ying. Study on Extracellular Enzyme Activity from Lentinula edodes by Submerged Fermentation[J]. FOOD SCIENCE, 2008, 29(8): 430-432 https://doi.org/

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Study on Extracellular Enzyme Activity from Lentinula edodes by Submerged Fermentation

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