Important nutritional constituents, flavour components, antioxidant and antibacterial properties of Pleurotus sajor-caju.

Oyster mushroom (Pleurotus sajor-caju) cultivated in the laboratory was studied for nutritional constituents, flavor components, antioxidant and antibacterial properties. Nutritional constituents estimated per 100 g dry weight (d.w.) include protein (29.3 g), carbohydrate (62.97 g), crude fat (0.91 g), ash (6.82 g) and crude fiber (12.3 g). Energy value of this mushroom was about 297.5 kcal/100 g d.w. Major mineral components estimated include Ca, Fe, and Mg with highest level of 505.0, 109.5 and 108.7 mg/100 g respectively. Methanolic extract containing significant amounts of phenols and flavonoids showed free radical scavenging potential and antibacterial activities against various spp. of Gram positive and Gram negative bacteria. Compounds responsible for antibacterial activities analyzed by GC-MS include ß- Sistosterol, Cholestanol, 1,5-Dibenzoylnaphthalene and 1,2-Benzenedicarboxylic acid. Flavor components extracted by hot extraction method were found to be higher in number and concentration than the cold extraction method. The characteristic flavor component of mushroom i.e. 1-Octen-3-ol was better extracted by hot than the cold.

Biodegradation of 2-mercaptobenzothiazolyl-(Z)-(2-aminothiazol-4-yl)-2-(tert-butoxycarbonyl) isopropoxyiminoacetate by Pseudomonas desmolyticum NCIM 2112.

2-Mercaptobenzothiazolyl-(Z)-(2-aminothiazol-4-yl)-2-(tert-butoxycarbonyl) isopropoxyiminoacetate is used as supplementary additives in commercial-grade insecticides to compensate for the time factor needed for the actual pesticide chemical to start its action. This investigation describes the biodegradation of 2-mercaptobenzothiazolyl-(Z)-(2-aminothiazol-4-yl)-2-(tert-butoxycarbonyl) isopropoxyiminoacetate by Pseudomonas desmolyticum NCIM 2112. The biodegradation is influenced by other carbon and nitrogen sources and indicates that glucose and lactose are effective at 0.5% concentration whereas NaNO(3) and NaNO(2) at 0.05%. The percent degradation of 2-mercaptobenzothiazolyl-(Z)-(2-aminothiazol-4-yl)-2-(tert-butoxycarbonyl) isopropoxyiminoacetate was found to be 40%.The pH and temperature optima were found to be 7.0°C and 30°C, respectively. The effect on soil parameters was observed in treated soil and indicates remarkable decrease in soil fertility; the phytotoxicity indicates retarded growth and germination inhibition of treated seeds of Sorghum bicolor and Triticum aestivum. In paddy field the inhibition of germination of Oryza sativa was observed.

Chitinase production in solid-state fermentation from Oerskovia xanthineolytica NCIM 2839 and its application in fungal protoplasts formation.

The present study reports the economic production of thermostable chitinase production from Oerskovia xanthineolytica NCIM 2839 by solid-state fermentation (SSF) technique and its application in fungal protoplasts formation. The Oerskovia xanthineolytica NCIM 2839 was found to produce thermostable chitinase 148 U g(-1) of solid substrate in SSF using wheat bran with colloidal chitin as base. Protoplasts of A. niger were formed by using crude chitinase produced in SSF and formed protoplasts were confirmed by using scanning electron microscopy. This is the simple and economical method for protoplast formation which makes it possible applications in strain improvement of various fungi by protoplasts fusion in Biotechnological industries.

Chitobiose production by using a novel thermostable chitinase from Bacillus licheniformis strain JS isolated from a mushroom bed.

The thermophilic Bacillus licheniformis strain JS was isolated from a bed of mushrooms, Pleurotus sajor-caju. The organism could produce a novel, single-component, thermostable chitinase that was purified by ion-exchange chromatography using DEAE-cellulose in 7.64% yield and in an 8.1-fold enhancement in purity. Its molecular weight is 22kDa. The enzyme is a chitobiosidase, since the chitin hydrolysate is N(I),N(II)-diacetylchitobiose. The optimum temperature for enzyme activity is 55°C, and the optimum pH is 8.0. It was completely inhibited by Hg(2+) ions whereas Co(2+) ions served as an activator. The thermostability of this enzyme is important in the bioconversion of chitinous waste and for the production of chitooligosaccharides.

Study of thermostable chitinases from Oerskovia xanthineolytica NCIM 2839.

The mesophilic organism, Oerskovia xanthineolytica NCIM 2839, was adapted to grow at moderate thermophilic temperatures. At these elevated temperatures, it was found to produce two thermostable chitinases--C1 and C2. These were purified by ion exchange chromatography using DEAE cellulose. The chitinases C1 and C2 were found to be stable in a pH range from 3.0 to 9.0 with 7.5 and 8.0 being the optimum pH, respectively. The optimum temperatures of the activities of C1 and C2 were 50 and 55 degrees C, respectively. These were activated by Mn(++) and Cu(++)and inactivated by Hg(++). This is first report of an extracellular thermostable chitinase being produced by O. xanthineolytica NCIM 2839.