Lignin-modifying enzymes of Pleurotus ostreatus grown on agro-residues

The activity of lignin peroxidase (LiP) and laccase produced by Pleurotus ostreatus in culture media composed of agro-residues was measured by spectrophotometry. The overall enzyme activity and its dependence on the composition of culture media were determined by using spectral mapping technique followed by non-linear mapping. The relationships between the parameters of enzyme production and the composition of culture media and fermentation time were assessed by stepwise regression analysis. It was established that P. ostreatus did not produce LiP. The lowest enzyme production was observed in culture media containing extract of wheat straw. This finding indicates that the use of other agro-residues as substitutes for wheat straw is justified. It was further established that the enzyme production was also influenced by the pH of the culture media. It was found that enzyme activity quadratically depended on the fermentation time

Sodium lauryl ether sulfate (SLES) degradation by nitrate-reducing bacteria

The online version of this article (doi:10.1007/s00253-017-8212-x) contains supplementary material, which is available to authorized users.The surfactant sodium lauryl ether sulfate (SLES) is widely used in the composition of detergents and frequently ends up in wastewater treatment plants (WWTPs). While aerobic SLES degradation is well studied, little is known about the fate of this compound in anoxic environments, such as denitrification tanks of WWTPs, nor about the bacteria involved in the anoxic biodegradation. Here, we used SLES as sole carbon and energy source, at concentrations ranging from 50 to 1000 mg L1, to enrich and isolate nitrate-reducing bacteria from activated sludge of a WWTP with the anaerobic-anoxic-oxic (A2/O) concept. In the 50 mg L1 enrichment, Comamonas (50%), Pseudomonas (24%), and Alicycliphilus (12%) were present at higher relative abundance, while Pseudomonas (53%) became dominant in the 1000 mg L1 enrichment. Aeromonas hydrophila strain S7, Pseudomonas stutzeri strain S8, and Pseudomonas nitroreducens strain S11 were isolated from the enriched cultures. Under denitrifying conditions, strains S8 and S11 degraded 500 mg L1 SLES in less than 1 day, while strain S7 required more than 6 days. Strains S8 and S11 also showed a remarkable resistance to SLES, being able to grow and reduce nitrate with SLES concentrations up to 40 g L1. Strain S11 turned out to be the best anoxic SLES degrader, degrading up to 41% of 500 mg L1. The comparison between SLES anoxic and oxic degradation by strain S11 revealed differences in SLES cleavage, degradation, and sulfate accumulation; both ester and ether cleavage were probably employed in SLES anoxic degradation by strain S11.This research was supported by the Spanish Ministry of Education and Science (contract project CTQ2007-64324 and 447 CONSOLIDER-CSD 2007-00055). The Regional Government of Castilla y Leon (Ref. GR76) is also gratefully acknowledged. MRD is supported by the WIMEK graduate school (project BAdaptive capacity and functionality of multi-trophic aquatic ecosystems^). AJMS is supported by the Gravitation grant (project 024.002.002) of the Netherlands Ministry of Education, Culture and Science and the Netherlands Science Foundation (NWO). AJMS and AJC are supported by an European ResearchCouncil (ERC) Grant (Project 323009).Thisstudywassupported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. This study was alsosupportedbythePortugueseFoundationforScienceandTechnology (FCT) under the scope of the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462). Joana Alves from University of Minho (Portugal) is acknowledged for support with the molecular techniques.info:eu-repo/semantics/publishedVersio

Robust open cellular porous polymer monoliths made from cured colloidal gels of latex particles

The coagulation of oppositely charged latexes, prepared from the soap-free emulsion polymerisation of styrene using water as the reaction medium, resulted in the obtainment of colloidal gels that were porous in nature and held together by electrostatic interactions. Chemical crosslinking, involving the introduction of a water-soluble crosslinker, resulted in the obtainment of stronger chemical bonds between particles affording a rigid porous material known as a monolith. It was found that, in a simpler approach, these materials could be prepared using a single latex where the addition of ammonium persulfate both resulted in the formation of the colloidal gel and initiated the crosslinking process. The pore size of the resulting monoliths was predictable as this was observed to directly correlate to the particle diameter, with larger pores achieved using particles of increased size. All gels obtained in this work were highly mouldable and retained their shape, which allowed for a range of formats to be easily prepared without the requirement of a mould

The use of spectral mapping for the study of the enzyme production of the edible mushroom Pleurotus ostreatus

The effect of the addition of extracts of agro-industrial wastes to the culture media on the production of ß-glucosidase, xylanase, laccase, manganese-dependent and independent peroxidases by the edible fungus Pleurotus ostreatus was determined. The relationship between cultivation parameters and the enzyme activities was assessed by spectral mapping technique combined with non-linear mapping. It was proved that extracts enhanced markedly the activities of laccase, manganese-dependent and independent peroxidases. Multivariate mathematical-statistical methods indicated that the enzyme activities were the highest in culture containing pepper extract. It was further demonstrated that the selectivity of the enzyme production was negligible up till 14 days of fermentation and reached the maximum at the 28 th day