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International Journal of Medicinal Mushrooms

Impact factor: 1.211

ISSN Print: 1521-9437
ISSN Online: 1940-4344

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v18.i11.90
pages 1049-1059

Laccase Production Among Medicinal Mushrooms from the Genus Flammulina (Agaricomycetes) Under Different Treatments in Submerged Fermentation

Qi An
Institute of Microbiology, Beijing Forestry University, Beijing, China
Mei-Ling Han
Institute of Microbiology, Beijing Forestry University, Beijing, China
Xue-Jun Wu
Institute of Microbiology, Beijing Forestry University, Beijing, China
Jing Si
Institute of Microbiology, Beijing Forestry University, Beijing, China
Bao-Kai Cui
Institute of Microbiology, Beijing Forestry University, Beijing, China
Yu-Cheng Dai
Institute of Microbiology, Beijing Forestry University, Beijing, China
Bing Wu
Institute of Microbiology, Beijing Forestry University, Beijing, China; State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China

ABSTRACT

The laccase activities of 13 strains of medicinal and edible mushrooms from the Flammulina genus (F. velutipes, F. rossica, and F. fennae) were studied. The effects of both fungal isolates and culture media were investigated. The laccase activities indicated significant differences among Flammulina strains (P < 0.001), and the cultural media significantly affected the laccase activities in Flammulina spp. (P < 0.001). The morphological characteristics of the 3 Flammulina species were similar, but differences in phylogenetic analysis and laccase activity existed among different species. Although isolates of each Flammulina species differed, the laccase variables among different Flammulina species were greater than those within the same species. The presence of simple carbon and nitrogen sources increased the maximum laccase enzyme activity, but the occurrence of both laccase activity and maximum laccase enzyme activity was delayed compared with lignocellulosic material. The laccase activities of most Flammulina isolates were increased when exposed to copper ions. Our findings offer insights into laccase productivity in response to different Flammulina species or strains and different submerged fermentation treatments.