Extracellular Enzymatic Activity of Tuber maculatum and Tuber aestivum Mycelia

Matab Nadim¹, Shweta Deshaware², Neila Saidi³, Mohamed A. Abd-Elhakeem¹, Heikki Ojamo⁴, Salem Shamekh^4,5*

¹Misr University for Science & Technology (MUST), College of Biotechnology, Giza, Egypt.
²Institute of Chemical Technology University of Mumbai, Mumbai, India.
³Laboratory of Treatment and Water Recycling Centre of Research and Water Technologies (CERTE), Technopark of Borj-Cedria, Soliman, Tunisia.
⁴Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, Aalto, Finland.
⁵Juva Truffle Center, Juva, Finland.

DOI: 10.4236/aim.2015.57054                

Abstract

Truffle mycelia exhibit a complex interaction pattern with host plants and have been extensively studied over the last years as a source of new bioactive compounds. Fungal enzymes possess a wide use in food industry, confectionaries, textiles and leather industries in order to simplify the processing of raw materials. They are often more stable than enzymes derived from other sources. Tuber maculatum and Tuber aestivum mycelia were tested for enzymes production in Petri dishes solid medium conditions. The results showed that Tuber maculatum produced seven extracellular enzymes (amylase, xylanase, laccase, lipase, peroxidase, cellulase and catalase) while Tuber aestivum produced only three enzymes (amylase, peroxidase and catalase).

Keywords

Tuber maculatum, Tuber aestivum, Mycelia, Enzymes, Amylase, Xylanase, Laccase, Lipase, Peroxidase, Cellulase, Catalase

Conflicts of Interest

The authors declare no conflicts of interest.

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