Influence of gelling agent on saccharification enzymes from Tricholoma matsutake

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  • FUJIWARA Naoya
    Okayama Prefectural Technology Center for Agriculture, Forestry and Fishers, Research Institute for Forest and Forest Products

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  • 培地支持材がマツタケのデンプン分解酵素に与える影響
  • バイチ シジザイ ガ マツタケ ノ デンプン ブンカイ コウソ ニ アタエル エイキョウ

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Starch isolated from Japanese red pine (Pinus densiflora) roots was used as a carbon source for cultivation of matsutake mushroom (Tricholoma matsutake) mycelia. Starch-decomposing enzymes were extracted from solid media supplemented with pine starch, in which T. matsutake was grown for 6 months, and the activities of α-glucosidase, glucoamylase and α-amylase were measured. The activities of these three enzymes in extracts from agar medium were lower than in extracts from medium with gellan gum substituted for agar, with no glucoamylase activity in extracts from agar medium. The amylopectin content in extracts from both solid media was low, suggesting decomposition of the amylopectin in the pine starch.

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