The Effect of Aromatic Compounds on Higher Basidiomycetes Enzyme Activity For Comertial Application
The intersest of the study of white rot fungi has been focused on increasing their lignin enzyme production ( such as laccase and MnP) because of the importance of their industrial use. Lignin enzymes are involved in the degradation of the complex aromatic biopolymer lignin. Thus of the research lignin enzymesparticipate are involved in the global carbon cycle.
Lignin enzymes mainly contain peroxidases and laccases. They are widely used by various industries such as food, textile, paper etc. Therefore , the demond for these enzymes has increased in recent years which caused to the seurch for efficient production systems.
Accordingly that the use of agricultural wes hes food and forestly industry is a food source for the production of lignolytic enzymes , both as economically as well as ecologically.
The object of research was unidentified basidiomycete, isolated from different ecological location of Georgia, to determine the effect of aromatic compounds on the activity of lignin enzymes.
An unidentified fungus was selected , which was nemed according to it geographical location. One of the basidiomycete fungi (Dusheti 1) was selected from the screening stage: Dusheti 1. This culture showed the best laccase activities in the selected aromatic compounds mainly : Xylidine-17.6 U/ml, DNT-27.7U/ml ,Ferulic acid-136.0 U/ml, Pyrogalol-31,9 U/ml, Catechol-31.0 U/ml.
The study revealed that the selected fungi are characterized for both commercial and enzymatic purposes.
Keywords - Aromatic Compounds, Manganese Peroxidase, Lignin, White-Rot Basidiomycetes, Laccase