Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea |
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| Authors: | Romina O Coniglio Gabriela V Díaz Ramona C Barua Edgardo Albertó Pedro D Zapata |
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| Affiliation: | 1. Universidad Nacional de Misiones, Facultad de Ciencias Exactas Químicas y Naturales, Instituto de Biotecnología Misiones “Dra. María Ebe Reca” (INBIOMIS), Laboratorio de Biotecnología molecular, Misiones, Argentina;2. Laboratorio de Micología y Cultivo de Hongos Comestibles y Medicinales, Instituto Tecnológico de Chascomús, Universidad Nacional de San Martín-CONICET. Chascomús, Buenos Aires, Argentina |
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| Abstract: | Sugarcane bagasse is the major by-product of the sugarcane industry, and it can serve as a substrate for biotechnological processes for obtaining value-added products. This study gave multiple adding values to sugarcane bagasse using it in two separate bioprocesses. Sugarcane bagasse was used as a substrate for enzymatic cocktail production from Auricularia fuscosuccinea LBM 244 and as a source of proteins and phenolic compounds. A. fuscosuccinea LBM 244 enzyme cocktail-assisted extraction, commercial enzyme assisted extraction and conventional extraction were compared. Enzymatic-assisted extractions released 557–827% more protein content than those at 0 h. A. fuscosuccinea LBM 244 enzyme cocktail released 50% and 30% phenolic compounds more than conventional and commercial enzyme extraction, respectively. These phenolic compounds were represented mainly by ρ-coumaric and ferulic acids. On top of that, the cost of the enzymes in enzyme-assisted extraction was reduced fourfold using the A. fuscosuccinea LBM 244 enzyme cocktail. |
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| Keywords: | Auricularia mushrooms cassava bagasse ferulic acid sugarcane bagasse β-glucosidases ρ-coumaric acid |
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