Application of Crude Enzymatic Extract In Mushroom Processing To Recover High Value Products

Abstract

In the present study, a fungal strain was isolated from mushroom waste dump-site and was described based on the morphological and molecular characteristics. The crude enzymatic extract was prepared by fermenting pineapple peels using the newly isolated fungal strain under solid-state condition. The enzymatic saccharification conditions of mushroom were optimized using the central composite design based on the response surface methodology. The isolate had black colony color, conidial head biseriate and small conidia which are synonymous with Aspergillus niger. The phylogenetic analysis using the rDNA ITS sequencing further revealed that the isolate was identical (≥99%) to A. niger. The crude extract displayed CMCase, Fpase and xylanase activities of 20.73U/mL, 34.57U/mL and 118.03U/mL respectively. The saccharification using the crude extract at optimal conditions of pH 6.5, temperature 50 oC, enzyme loading of 5% (v/v) and time of 12h achieved maximum glucose yield of 1.639 mg mL -1 which is 1.1 folds higher than the predicted value. This study demonstrated the potential use of crude enzymatic extract from the newly isolated A. niger as a viable and efficient low-cost approach to mushroom processing using enzymes.