Dynamics of Microbial Enzymes in the Compost Substrates during Button Mushroom Production

Abstract

Mushrooms degrade lignocellulosic substrates through lignocellulosic enzyme production and utilize the degraded products to produce their fruiting bodies. Hydrolytic enzymes (cellulases and hemicellulases) are known to be responsible for polysaccharide degradation, while oxidative enzymes (ligninases) are responsible for lignin modification and degradation. Quantitative estimation of laccase, MnP, cellulase and xylanase enzyme was done at three different stages of button mushroom production viz., before spawning stage (BS), fruit body development stage (FBD) and after harvest (AH) stage. The observation depicted that laccase activity increased during growth of mushroom mycelium in compost and decreased afterwards. Before spawning stage and fruit body development stage treatment 3 (PS+ WS1:1) showed maximum laccase enzyme activity (0.43 IU and 0.37 IU) and after harvesting stage maximum in treatment 4 (only PS) (0.31 IU).TheMnP enzyme activity was found maximum in treatment 3 (2.92 IU), (8.14 IU and 7.42 IU) at all the stages of growth.Filter paperase activity in before spawning stage and fruit development stage was recorded maximum in treatment 3 (PS+ WS 1:1) 27.32 IU and 35.30 IU, after harvest stage, maximum in treatment 2 (PS+ WS 3:1) (18.95 IU). CMCase activity in before spawning stage, observed maximum in treatment 2 (PS+ WS 3:1) 43.21 IU. In fruit body development stage and after harvest stage, treatment 3 (PS+ WS 1:1) recorded the maximum enzyme activity 43.29 IU and 34.53 IU. β-Glucosidase enzyme activity in before spawning stage and fruit body development stage, was recorded maximum in treatment 2 (PS+ WS 3:1) 6.49 IU and 10.82 IU. After harvest stage, maximum in treatment 3 (PS+ WS 1:1) 5.59 IU. Xylanase enzyme activity, in before spawning stage was recorded maximum in treatment 1 (PS+ WS 1.5:1) 5.25 IU. In fruit body development stage and after harvest stage, maximum in treatment 3 (PS+ WS 1:1) 9.68 IU and 5.06 IU.