{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T02:04:46Z","timestamp":1761962686905,"version":"build-2065373602"},"reference-count":22,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2005,4,14]],"date-time":"2005-04-14T00:00:00Z","timestamp":1113436800000},"content-version":"vor","delay-in-days":13,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Engineering in Life Sciences"],"published-print":{"date-parts":[[2005,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The enzyme production of the white\u2010rot fungus, the edible mushroom <jats:italic>Pleurotus ostreatus<\/jats:italic>, was determined in shaken culture media containing extracts of agro\u2010industrial wastes (tomato, potato and pepper residues) as an unique carbon source. The activity of \u03b2\u2010glucosidase, xylanase, laccase as well as manganese\u2010dependent and independent peroxidases was measured at 0, 3.5, 7.0, 10.5, 14.0, 17.5, 21.0, 24.5, 28.0 and 31.5 days of cultivation. A spectral mapping technique and non\u2010linear mapping were employed for the calculation of the relationships among the fermentation parameters, such as fermentation time, enzyme activity and selectivity of enzyme production. It was established that <jats:italic>P.\u2009ostreatus<\/jats:italic> produced \u03b2\u2010glucosidase, xylanase, laccase, manganese\u2010dependent and independent peroxidases in each culture medium and that the enzyme activities were higher in cultures containing agro\u2010industrial wastes than in the control containing glucose as a carbon source. The spectral mapping technique allowed demonstrating that the enzyme activities were the highest in the culture completed with pepper extract followed by cultures containing potato and tomato extracts. The differences among the selectivity of the enzyme activities were negligible up to 21.0\u2009days of fermentation and reached the maximum at the end of the fermentation process. The production of laccase as well as manganese\u2010dependent and independent peroxidases showed similar patterns while the selectivity patterns of xylanase and \u03b2\u2010galactoside production were different. In addition, it became evident that the agro\u2010industrial wastes influenced the enzyme production in a distinct way.<\/jats:p>","DOI":"10.1002\/elsc.200420065","type":"journal-article","created":{"date-parts":[[2005,4,14]],"date-time":"2005-04-14T07:32:40Z","timestamp":1113463960000},"page":"152-157","source":"Crossref","is-referenced-by-count":5,"title":["Enzyme Production of the Edible Mushroom <i>Pleorotus ostreatus<\/i> in Shaken Cultures Completed with Agro\u2010Industrial Wastes"],"prefix":"10.1002","volume":"5","author":[{"given":"H.","family":"Morais","sequence":"first","affiliation":[]},{"given":"E.","family":"Forg\u00e1cs","sequence":"additional","affiliation":[]},{"given":"T.","family":"Cserh\u00e1ti","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2005,4,14]]},"reference":[{"key":"e_1_2_1_2_2","unstructured":"R.\u2009L. 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