Dreval K. Biotechnological features of basidiomycete mushrooms - producers of cellulolytic enzymes

The thesis presents the results of research to obtain new strains - producers of cellulolytic enzymes complex and the development of biotechnological method for receiving enzyme preparations from the culture liquid of basidiomycetes. Studies on 61 basidiomycetes strains that are 18 species of 17 genuses, allowed to select and explore 4 new original strains of Basidiomycetes - producents of cellulases. In the process of derived producents cultivation were determined optimal conditions for cellulases synthesis (temperature and initial pH of medium), the dynamics of cellulolytic enzymes activity in the culture filtrates of basidiomycetes, optimal composition of the culture medium on sources of nitrogen and carbon. As a result of conducted work, were developed a method of obtaining cellulases enzymatic preparations from the culture medium of basidiomycetes. A fundamentally new to this method is the elution of cellulases from the cultivation substrate of basidiomycetes. It was established that using of this method allows obtaining enzymatic preparations with a high degree of purification in 3 stages (salting out proteins - dialysis - gel chromatography). On the basis of this method of obtaining cellulase preparations received original products of basidiomycetes strains Irpex lacteus К-1, А-Дон-02, Д-1 and Daedaleopsis confragosa f. confragosa AnSc-1. Comparison of the basic physical and chemical properties (pH- and thermal optimums, stability at holding time under optimal pH and temperature) and associated enzymatic activities of cellulases derived from the cultural liquids of basidiomycetes with the lower fungi's one both commercial and laboratory origin was conducted. It was proved that cellulolytic enzymes from basidiomycetes are more active than those from lower fungi. It was found that cellulases from both basidiomycetes and lower fungi exhibit a number of associated enzymatic activities, but cellulolytic enzymes from basidiomycetes have significantly higher activity of enzymes that act on starch, pectin and lignin.