文献类型： 外文期刊
作者： Li, Guoqing 1 ; Wang, Yahui 1 ; Yu, Deshui 1 ; Zhu, Peilei 1 ; Zhao, Guiyun 1 ; Liu, Caiyu 1 ; Zhao, Hongyuan 1 ;
作者机构： 1.Anhui Acad Agr Sci, Inst Hort Res, State Key Lab Hort Crop Germplasm Resources Creat, Minist Agr & Rural Affairs, Hefei, Peoples R China
2.Anhui Agr Univ, Coll Life Sci, Hefei, Peoples R China
3.Prov Resource Database Wood Rot Edible Mushrooms A, Hefei, Peoples R China
关键词： Pleurotus ostreatus; cotton stalk; lignin; H-1-NMR; FTIR; GC-MS
期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：6.064； 五年影响因子：6.843 ）
ISSN：
年卷期： 2022 年 13 卷
页码：
收录情况： SCI
摘要： Biodelignification is widely regarded as a low-efficiency process because it is usually slow and difficult to control. To improve its efficiency and understand its mechanism, the present study analyzed the delignification characteristics of Pleurotus ostreatus grown on a cotton stalk medium. The results demonstrated that all strains of P. ostreatus can selectively degrade the cotton stalk lignin. When cultured in a cotton stalk medium for 60 days, P. ostreatus degraded lignin primarily during its mycelium growth with up to 54.04% lignin degradation and produced laccase and manganese dependent peroxidase with high activity levels at the peaks of 70.17 U/ml and 62.39 U/ml, respectively, but no detectable lignin peroxidase. The results of nuclear magnetic resonance spectroscopy and Fourier transform infrared spectroscopy analyses of significant changes in lignin structure revealed that syringyl (S) lignin units were more degraded than guaiacyl (G) lignin units, with a significantly elevated G/S ratio. The Gas Chromatography-Mass Spectrometer analysis of low-molecular-weight compounds revealed that the delignification resulted in the formation of alcohols, organic acids, benzodiazepines, and alkanes. Identified benzodiazepines implied the degradation of G and S units of lignin. These findings will help to improve the efficiency of biodelignification and expand our understanding of its mechanism.
- 相关文献
作者其他论文 更多>>
-
Structure and functional properties of taro starch modified by dry heat treatment
作者：Hui, Gan;Zhu, Peilei;Wang, Mingchun;Zhu, Peilei
关键词：Taro; Starch; Dry heat; Structure; Functional property
-
Pinus thunbergii Parl. Somatic Plants' Resistance to Bursaphelenchus xylophilus Depends on Pathogen-Induced Differential Transcriptomic Responses
作者：Sun, Tingyu;Wu, Xiaoqin;Yang, Aixia;Ye, Jianren;Wang, Yahui;Wu, Xiaoqin;Ye, Jianren;Wang, Yang
关键词：nematode-resistant clone; Pinus thunbergii; pine wilt disease; somatic plants; transcriptome
-
"Five birds one stone" tri-modal monitoring driven lab-on-magnetic aptasensor for accurate pathogen detection and enhanced germicidal application
作者：Ren, Yuwei;Cao, Lulu;Jiao, Rui;Zhang, Xiyan;Liang, Zhao;Ling, Na;Ye, Yingwang;Zhao, Hong Yuan;Li, Guoqing;Ling, Na;Ye, Yingwang
关键词：Potassium chloride-doped carbon dots; Tri-modal detection; Staphylococcus aureus; Enhanced sterilization; Monitoring integration
-
Effect of ferric ions on Cronobacter sakazakii growth, biofilm formation, and swarming motility
作者：Wang, Yang;Ling, Na;Wang, Yaping;Ou, Dexin;Liang, Zhao;Ye, Yingwang;Li, Guoqing;Zhao, Hongyuan;Zhao, Hongyuan;Ye, Yingwang
关键词：Cronobacter sakazakii; Iron; Biofilm; Swarming motility; Flagella; Transcriptomic analysis
-
Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability
作者：Fan, Huan;Zhu, Peilei;Hui, Gan;Shen, Yue;Yong, Zongjie;Xie, Qingling;Wang, Mingchun;Zhu, Peilei
关键词：Taro starch; Amorphous starch; Whey protein isolate; Emulsion; Synergistic stabilization; Stability
-
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures
作者：Zhu, Peilei;Liu, Caiyu;Zhao, Guiyun;Zhu, Peilei;Du, Xianfeng;Wang, Mingchun;Zhu, Peilei;Du, Xianfeng;Wang, Mingchun
关键词：Rice starch; Whey protein; Dry heating; pH shift; Emulsion; Encapsulation
-
Effect of starch type on the physicochemical and emulsifying properties of amorphous starch-whey protein isolate mixtures
作者：Wang, Mingchun;Shen, Yue;Wang, Bangquan;Liu, Si;Zhu, Peilei
关键词：Whey protein; Emulsion; Amylose content; Stability; Pea starch
