Showing papers on "Termitomyces clypeatus published in 1992"
TL;DR: Casamino acids did not affect the rate of sugar uptake or improve glucose transport by mushroom, but they significantly reduced the intral extracellular enzyme ratio by increasing the secretion of the enzyme from the cell pool into the culture filtrate.
24 citations
TL;DR: An amyloglucosidase from a mycelial culture of the mushroom Termitomyces clypeatus hydrolysed larch wood xylan independently and synergistically with an endo-β(1→4) xylanase of the same fungus suggested that synergism in xylanolysis by the presence of glucoamylase was dependent on the activity of the participating xylan enzyme on the xylan preparation.
Abstract: An amyloglucosidase from a mycelial culture of the mushroom Termitomyces clypeatus hydrolysed larch wood xylan independently and synergistically with an endo-β(1→4) xylanase of the same fungus. The glucoamylase saccharified xylan predigested with xylanase at a faster rate compared to that of xylanase acting on amylase-digested xylan. However, overall saccharification of xylan in both cases was the same. Only glucose was liberated from xylan by amylase digestion whereas xylose, xylobiose and other oligosaccharides were liberated during xylanase digestion. The synergistic response of enzyme combinations was reflected in the liberation of glucose from xylan, rather than xylose. Glucoamylase and xylanase activities on soluble and insoluble fractions of larch wood xylan with different xylose and glucose contents suggested that synergism in xylanolysis by the presence of glucoamylase was dependent on the activity of the participating xylanase on the xylan preparation. It is suggested that possibly α-glucosidic linkages are present in xylan and that amyloglucosidase might be involved in xylanolysis.
16 citations