Extracellular xylanase production from a new xylanase producer Tuber maculatum mycelium under submerged fermentation and its characterization

Dattatray K. Bedade, Oksana Berezina, Rekha Singhal, Jan Deska, Salem Shamekh*

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Abstract

Truffles are edible fungi that grow symbiotically with several trees. In this study, Tuber maculatum mycelia were isolated and screen qualitatively for extracellular xylanase production at a broad pH range (4.0, 7.0 and 9.0) in agar plates. Based on zone of clearance highest xylanase activity was observed at pH 7.0. Furthermore, T. maculatum mycelium was studied for effect of various carbon sources, initial medium pH, agitation and fermentation time on xylanase production in submerged fermentation. Under optimized conditions maximum xylanase activity (13.15 U/mL) was detected after 6 days of fermentation at static condition in the basal salt medium with the initial medium pH of 7.0% and 0.5% xylan. The xylanase showed maximum activity at 50 °C and pH 5.0. The Zn2+ activated the xylanase but Co2+ was found inhibitory towards the same. The results indicated that truffle mycelium is utilizing xylan as energy source from host plant root system.

Original languageEnglish
Pages (from-to)288-293
Number of pages6
JournalBiocatalysis and Agricultural Biotechnology
Volume11
DOIs
Publication statusPublished - 1 Jul 2017
MoE publication typeA1 Journal article-refereed

Keywords

  • Submerged fermentation
  • Truffles
  • Tuber maculatum
  • Xylan
  • Xylanase

Fingerprint Dive into the research topics of 'Extracellular xylanase production from a new xylanase producer Tuber maculatum mycelium under submerged fermentation and its characterization'. Together they form a unique fingerprint.

Cite this