SCREENING OF PLEUROTUS OSTREATUS STRAINS AS POTENTIAL PECTIN LYASE PRODUCER
DOI:
https://doi.org/10.31073/foodresources2025-24-07Keywords:
pectin, pectin lyase, Pleurotus ostreatus, cultivation, enzymatic activity, food industryAbstract
Subject. Pectin is a major component of the cell walls of fruits and vegetables, contributing to the high viscosity of raw materials and complicating technological processes in the food industry. An effective approach to pectin degradation is the application of pectinases, among which pectin lyase is the most widely used. Basidiomycetes of the genus Pleurotus are promising producers of pectinases. Purpose. The aim of this study was to investigate pectin lyase synthesis by P. ostreatus strains cultivated in submerged culture on various synthetic media. Methods. The study used three strains of P. ostreatus (Fr.) P. Kumm.: P. ostreatus 226, P. ostreatus 229, and P. ostreatus 331, obtained from the Cap Fungi Collection of the M.G. Kholodny Institute of Botany, National Academy of Sciences of Ukraine (IBC). The strains were cultivated on Norcrans and Czapek media, and on a peptone-yeast medium containing 0.5% pectin as the carbon source. Cultivation was carried out under static conditions at 28 ± 1°C for 14 days. At the end of cultivation, pH was measured potentiometrically; biomass yield and dry matter content were determined gravimetrically; protein concentration and pectin lyase activity were assessed spectrophotometrically. Statistical analysis was performed using Duncan's test. Results. All strains demonstrated the highest biomass yields on the peptone-yeast medium with pectin (C_biomass = 1.3–1.6 g/dm³). The highest pectin lyase activity was recorded for P. ostreatus 226 cultivated in SNP medium, reaching 115.1 ± 17.6 U/g protein. P. ostreatus 331 exhibited the lowest values across all media. Scope of the results. The findings may be used to optimise cultivation conditions for Pleurotus ostreatus strains in the production of pectin lyase for application in the food industry.
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