Herstellung natürlicher Aromastoffe durch monokaryotische Stämme von Pleurotus sapidus unter Nutzung von Nebenströmen der Citrus‐verarbeitenden Industrie

2019 ◽  
Vol 73 (S1) ◽  
Author(s):  
F. Bürger ◽  
A. Omarini ◽  
N.K. Krahe ◽  
M.A. Fraatz ◽  
R.G. Berger ◽  
...  
Keyword(s):  
Pleurotus Sapidus

A Genetic Analysis of Sporocarp Production in Pleurotus sapidus

Mycologia ◽  
1972 ◽  
Vol 64 (3) ◽  
pp. 521 ◽  
Author(s):  
S. S. Wang ◽  
Neil A. Anderson
Keyword(s):  
Genetic Analysis ◽  
Pleurotus Sapidus

Bioreduction of chloroaurate ions to gold nanoparticles by culture filtrate of Pleurotus sapidus Quél

2013 ◽  
Vol 92 ◽  
pp. 313-316 ◽  
Author(s):  
Joy Sarkar ◽  
Suman Kalyan Roy ◽  
Aparna Laskar ◽  
Dipankar Chattopadhyay ◽  
Krishnendu Acharya
Keyword(s):  
Gold Nanoparticles ◽  
Culture Filtrate ◽  
Pleurotus Sapidus

scholarly journals A Comparison of Cell Wall Disruption Techniques for the Isolation of Intracellular Metabolites from Pleurotus and Lepista sp.

2006 ◽  
Vol 61 (5-6) ◽  
pp. 347-350 ◽  
Author(s):  
Rilka M. Taskova ◽  
Holger Zorn ◽  
Ulrich Krings ◽  
Henning Bouws ◽  
Ralf G. Berger
Keyword(s):  
Secondary Metabolites ◽  
Liquid Nitrogen ◽  
Cell Walls ◽  
Intracellular Metabolites ◽  
Bead Milling ◽  
Nucleic Acid Isolation ◽  
Cell Wall Disruption ◽  
Bead Mill ◽  
Pleurotus Sapidus

Different techniques were compared for their effectiveness in the disruption of the rigid cell walls of Basidiomycetes. Grinding under liquid nitrogen, stirred glass bead milling and enzymatic cell lysis were applied to the mycelia of Pleurotus sapidus and Lepista irina grown submerged. Each of the disruption procedures was evaluated by testing the quantity and quality of released intracellular metabolites: DNA, RNA, enzymes, and secondary metabolites. The most suitable method for nucleic acid isolation was grinding under liquid nitrogen, while bead mill homogenization was the superior technique for isolation of active enzymes. A new effective method is proposed for isolation of secondary metabolites with the aid of bead milling of fungal mycelia.

scholarly journals A DyP-Type Peroxidase of Pleurotus sapidus with Alkene Cleaving Activity

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1536
Author(s):  
Nina-Katharina Krahe ◽  
Ralf G. Berger ◽  
Franziska Ersoy
Keyword(s):  
Amino Acid ◽  
Amino Acid Sequence ◽  
Peroxidase Activity ◽  
Tertiary Structure ◽  
Sulphonic Acid ◽  
Anthraquinone Dyes ◽  
Cleavage Activity ◽  
Pleurotus Sapidus ◽  
Β Carotene

Alkene cleavage is a possibility to generate aldehydes with olfactory properties for the fragrance and flavor industry. A dye-decolorizing peroxidase (DyP) of the basidiomycete Pleurotus sapidus (PsaPOX) cleaved the aryl alkene trans-anethole. The PsaPOX was semi-purified from the mycelium via FPLC, and the corresponding gene was identified. The amino acid sequence as well as the predicted tertiary structure showed typical characteristics of DyPs as well as a non-canonical Mn2+-oxidation site on its surface. The gene was expressed in Komagataella pfaffii GS115 yielding activities up to 142 U/L using 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) as substrate. PsaPOX exhibited optima at pH 3.5 and 40 °C and showed highest peroxidase activity in the presence of 100 µM H2O2 and 25 mM Mn2+. PsaPOX lacked the typical activity of DyPs towards anthraquinone dyes, but oxidized Mn2+ to Mn3+. In addition, bleaching of β-carotene and annatto was observed. Biotransformation experiments verified the alkene cleavage activity towards the aryl alkenes (E)-methyl isoeugenol, α-methylstyrene, and trans-anethole, which was increased almost twofold in the presence of Mn2+. The resultant aldehydes are olfactants used in the fragrance and flavor industry. PsaPOX is the first described DyP with alkene cleavage activity towards aryl alkenes and showed potential as biocatalyst for flavor production.

Studies towards the synthetic applicability of biocatalytic allylic oxidations with the lyophilisate of Pleurotus sapidus

2015 ◽  
Vol 121 ◽  
pp. 15-21 ◽  
Author(s):  
Verena Weidmann ◽  
Serge Kliewer ◽  
Marko Sick ◽  
Sergej Bycinskij ◽  
Margarethe Kleczka ◽  
...  
Keyword(s):  
Pleurotus Sapidus

scholarly journals Effects of Pleurotus sapidus (Schulzer) Sacc. treatment on nutrient composition and ruminal fermentability of barley straw, barley rootless, and a mixture of the two

2015 ◽  
Vol 75 (3) ◽  
pp. 313-319 ◽  
Author(s):  
Alfonso Soto-Sánchez ◽  
J. Efrén Ramírez-Bribiesca ◽  
Marcos Meneses-Mayo ◽  
Octavio Loera-Corral ◽  
Luis A Miranda-Romero ◽  
...  
Keyword(s):  
Nutrient Composition ◽  
Barley Straw ◽  
Pleurotus Sapidus

scholarly journals Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging

2019 ◽  
Vol 121 (8) ◽  
pp. 1871-1883 ◽  
Author(s):  
Wan Abd Al Qadr Imad Wan-Mohtar ◽  
Anita Klaus ◽  
Acga Cheng ◽  
Shardana Aiga Salis ◽  
Sarina Abdul Halim-Lim
Keyword(s):  
Carbon Dioxide ◽  
Quality Index ◽  
Modified Atmosphere Packaging ◽  
Oyster Mushroom ◽  
Total Phenolic ◽  
Modified Atmosphere ◽  
Total Quality ◽  
Content Type ◽  
Pleurotus Sapidus ◽  
Control Feedback

Purpose The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures. Design/methodology/approach A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O2) and high nitrogen packaging (HNP: 85 per cent N2, 15 per cent O2). All samples were stored at 4 oC for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI. Findings From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p<0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour–odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM. Originality/value Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer’s acceptance.

scholarly journals Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 44 ◽  
Author(s):  
Omarini ◽  
Labuckas ◽  
Zunino ◽  
Pizzolitto ◽  
Fernández-Lahore ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Acid Content ◽  
Nutritional Quality ◽  
Oleic Acid Content ◽  
Pleurotus Sapidus ◽  
Process Strategy

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

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