Extracellular xylanase production from a new xylanase producer Tuber maculatum mycelium under submerged fermentation and its characterization

Bedade, Dattatray; Berezina, Oksana; Singhal, Rekha; Deska, Jan; Shamekh, Salem

Extracellular xylanase production from a new xylanase producer Tuber maculatum mycelium under submerged fermentation and its characterization

2017

Bedade, Dattatray | Berezina, Oksana | Singhal, Rekha | Deska, Jan | Shamekh, Salem

Truffles are edible fungi that grow symbiotically with several trees. In this study, Tuber maculatum mycelia were isolated and screen qualitatively for extracellular xylanase production at a broad pH range (4.0, 7.0 and 9.0) in agar plates. Based on zone of clearance highest xylanase activity was observed at pH 7.0. Furthermore, T. maculatum mycelium was studied for effect of various carbon sources, initial medium pH, agitation and fermentation time on xylanase production in submerged fermentation. Under optimized conditions maximum xylanase activity (13.15U/mL) was detected after 6 days of fermentation at static condition in the basal salt medium with the initial medium pH of 7.0% and 0.5% xylan. The xylanase showed maximum activity at 50°C and pH 5.0. The Zn2+ activated the xylanase but Co2+ was found inhibitory towards the same. The results indicated that truffle mycelium is utilizing xylan as energy source from host plant root system.

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