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首页> 外文期刊>Applied Food Biotechnology >Improvement of Cellulase Production and its Characteristics by Inducing Mutation on Trichoderma reesei 2414 under Solid State Fermentation on Rice By-products
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Improvement of Cellulase Production and its Characteristics by Inducing Mutation on Trichoderma reesei 2414 under Solid State Fermentation on Rice By-products

机译：固态发酵米副产物诱导里氏木霉2414诱变提高纤维素酶生产及其特性

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Background and Objective: Solid State Fermentation is an economic technology to produce value-added products. Also, the use of agricultural by-products, as a waste management strategy, has recently been considered. On the other hand, the new mutants are interesting for the production of enzymes. The aim of this study was to investigate the effect of mutation on the improvement of cellulase quality. Therefore, rice by-products were used under solid state fermentation for production of cellulase. Moreover, the characteristics of the new cellulose produced from the new mutated strain was studied. Material and Methods: Cellulase was produced under solid state fermentation process. Spore suspensions of Trichoderma reesei were subjected to Co 60 γ irradiation and mutated. The activities of cellulases (from parent and mutants) were compared. The effects of temperature and pH on cellulase activity and the stability of cellulase in optimum condition were investigated. Results and Conclusion: Cellulase was successfully produced under solid state fermentation on the mixture of rice by-products as substrate. The results showed that mutation had a significant effect on cellulase activity and Characteristics. Trichoderma reesei B (a mutated strain) had about 30% filter Paperase and 23% Carboxymethyl Cellulase higher than its parent. Cellulase activity of Trichoderma reesei B was 47% higher than its parent at the optimum temperature (50°C). In other temperatures, the activity of cellulase extracted from Trichoderma reesei B was significantly higher than that of the others; for example, at 60°C, the enzyme activity was 120% higher than its parent. It is notable that an 84% increase in the enzyme activity was observed at the optimum pH (4.5) after mutation and cellulase activity increased from 0.72 U g-1 dry solid to 1.31 U g-1 dry solid. Conflict of interest: The authors declare no conflict of interest.
机译：背景与目的：固态发酵是一种生产增值产品的经济技术。另外，最近已经考虑将农业副产品用作废物管理策略。另一方面，新的突变体对于酶的生产是有趣的。这项研究的目的是调查突变对纤维素酶质量改善的影响。因此，大米副产物在固态发酵下用于生产纤维素酶。此外，研究了由新的突变菌株产生的新纤维素的特性。材料与方法：纤维素酶是在固态发酵过程中产生的。对里氏木霉的孢子悬浮液进行Co 60γ辐照并突变。比较了纤维素酶（来自亲本和突变体）的活性。研究了温度和pH对最佳条件下纤维素酶活性和纤维素酶稳定性的影响。结果与结论：纤维素酶是在大米副产物混合物为底物的固态发酵条件下成功产生的。结果表明，突变对纤维素酶活性和特性有显着影响。里氏木霉B（一种突变菌株）的滤纸Paperase和羧甲基纤维素酶比其亲本高约30％。在最佳温度（50°C）下，里氏木霉B的纤维素酶活性比其亲本高47％。在其他温度下，从里氏木霉B提取的纤维素酶的活性明显高于其他酶。例如，在60°C下，酶的活性比其母体高120％。值得注意的是，在突变后的最佳pH（4.5）下观察到酶活性增加了84％，并且纤维素酶活性从0.72 U g-1干固体增加到1.31 U g-1干固体。利益冲突：作者声明没有利益冲突。

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