Effect of Temperature on Sporophore Development and Extracellular Enzyme Production in Agaricus Bitorquis (Quel.) Saccardo

This study was carried out to determine the optimum temperature of different stages of Agaricus bitorquis fruit body development from 2 mm to cup stage. Changes in extracellular CM-cellulase and laccase in compost during growth and fruiting were monitored in order to understand the underlying bio...

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Main Author:	Lee, Su Wee
Format:	Thesis
Language:	English English
Published:	2001
Subjects:	Agaricus - Effect of temperature on Extracellular enzymes
Online Access:	http://psasir.upm.edu.my/id/eprint/9467/1/FSAS_2001_33.pdf
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id	my-upm-ir.9467
record_format	uketd_dc
spelling	my-upm-ir.94672024-03-06T01:49:56Z Effect of Temperature on Sporophore Development and Extracellular Enzyme Production in Agaricus Bitorquis (Quel.) Saccardo 2001-04 Lee, Su Wee This study was carried out to determine the optimum temperature of different stages of Agaricus bitorquis fruit body development from 2 mm to cup stage. Changes in extracellular CM-cellulase and laccase in compost during growth and fruiting were monitored in order to understand the underlying biochemical changes. Fruit bodies were produced at all sets of temperature conditions in rhythmic cycle. Effect of temperature on sporophore development and enzyme production could only be truly tested in the first flush as non-uniform condition of substrate occurred in the later flushes. Incubation of 2 to 10 mm stage at 23°C (Sets II, III) gave an increase of 58.9% in percentage of primordia survival when compared to that at 30°C (Set I). Exposure of 10 mm stage sporophores to 30°C did not affect them from growing satisfuctorily. Maximum yield (g of fresh mushroom weight) was attained by Set III cultures, followed by Set II cultures and Set I cultures. The highest average weight of harvested mushroom was attained by cultures kept at 30°C throughout 2 mm to cup stage (Set I). The time taken for sporophores maturation was shortest in Set I, Set II, and Set III temperature condition, in descending order. A rise in temperature from 23°C to 30°C during 10 mm to cup stage speeded up the sporophore maturation process but resulted in smaller mushroom. The production of CM-cellulase and laccase activities was closely associated with the mycelial growth, fruit bodies initiation and their subsequent development to full maturity. Laccase activity increased with mycelial growth, peaked at maximum growth and then declined rapidly at the onset of fruiting. The activity remained low during fruit body development period but increased suddenly during the flush interval. CM-cellulase activity showed the reverse pattern by remaining low throughout mycelial growth but an increase at the onset of fruiting. The activity remained high during fruit body development and declined rapidly during flush interval. Effect of temperature on the enzymes production was significant only during the 2 to 10 mm stage but not during the subsequent 10 mm to cup stage. The results revealed the extra-sensitivity of young sporophores to environmental factors during the 2 to 10 mm stage. Agaricus - Effect of temperature on Extracellular enzymes 2001-04 Thesis http://psasir.upm.edu.my/id/eprint/9467/ http://psasir.upm.edu.my/id/eprint/9467/1/FSAS_2001_33.pdf text en public masters Universiti Putra Malaysia Agaricus - Effect of temperature on Extracellular enzymes Faculty of Science and Environmental Studies Kusnan, Misri English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
advisor	Kusnan, Misri
topic	Agaricus - Effect of temperature on Extracellular enzymes
spellingShingle	Agaricus - Effect of temperature on Extracellular enzymes Lee, Su Wee Effect of Temperature on Sporophore Development and Extracellular Enzyme Production in Agaricus Bitorquis (Quel.) Saccardo
description	This study was carried out to determine the optimum temperature of different stages of Agaricus bitorquis fruit body development from 2 mm to cup stage. Changes in extracellular CM-cellulase and laccase in compost during growth and fruiting were monitored in order to understand the underlying biochemical changes. Fruit bodies were produced at all sets of temperature conditions in rhythmic cycle. Effect of temperature on sporophore development and enzyme production could only be truly tested in the first flush as non-uniform condition of substrate occurred in the later flushes. Incubation of 2 to 10 mm stage at 23°C (Sets II, III) gave an increase of 58.9% in percentage of primordia survival when compared to that at 30°C (Set I). Exposure of 10 mm stage sporophores to 30°C did not affect them from growing satisfuctorily. Maximum yield (g of fresh mushroom weight) was attained by Set III cultures, followed by Set II cultures and Set I cultures. The highest average weight of harvested mushroom was attained by cultures kept at 30°C throughout 2 mm to cup stage (Set I). The time taken for sporophores maturation was shortest in Set I, Set II, and Set III temperature condition, in descending order. A rise in temperature from 23°C to 30°C during 10 mm to cup stage speeded up the sporophore maturation process but resulted in smaller mushroom. The production of CM-cellulase and laccase activities was closely associated with the mycelial growth, fruit bodies initiation and their subsequent development to full maturity. Laccase activity increased with mycelial growth, peaked at maximum growth and then declined rapidly at the onset of fruiting. The activity remained low during fruit body development period but increased suddenly during the flush interval. CM-cellulase activity showed the reverse pattern by remaining low throughout mycelial growth but an increase at the onset of fruiting. The activity remained high during fruit body development and declined rapidly during flush interval. Effect of temperature on the enzymes production was significant only during the 2 to 10 mm stage but not during the subsequent 10 mm to cup stage. The results revealed the extra-sensitivity of young sporophores to environmental factors during the 2 to 10 mm stage.
format	Thesis
qualification_level	Master's degree
author	Lee, Su Wee
author_facet	Lee, Su Wee
author_sort	Lee, Su Wee
title	Effect of Temperature on Sporophore Development and Extracellular Enzyme Production in Agaricus Bitorquis (Quel.) Saccardo
title_short	Effect of Temperature on Sporophore Development and Extracellular Enzyme Production in Agaricus Bitorquis (Quel.) Saccardo
title_full	Effect of Temperature on Sporophore Development and Extracellular Enzyme Production in Agaricus Bitorquis (Quel.) Saccardo
title_fullStr	Effect of Temperature on Sporophore Development and Extracellular Enzyme Production in Agaricus Bitorquis (Quel.) Saccardo
title_full_unstemmed	Effect of Temperature on Sporophore Development and Extracellular Enzyme Production in Agaricus Bitorquis (Quel.) Saccardo
title_sort	effect of temperature on sporophore development and extracellular enzyme production in agaricus bitorquis (quel.) saccardo
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Science and Environmental Studies
publishDate	2001
url	http://psasir.upm.edu.my/id/eprint/9467/1/FSAS_2001_33.pdf
_version_	1794018843118534656

Effect of Temperature on Sporophore Development and Extracellular Enzyme Production in Agaricus Bitorquis (Quel.) Saccardo

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