Enzymatic activity of three wild mushrooms
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Díaz-Godínez, G (2016). Enzymatic activity of three wild mushrooms. Mycosphere 7 (10), 1568-1575
Wild mushrooms are an important cultural patrimony, used since time immemorial as food and medicines according to traditional ecological knowledge. Chemical and biological characteristics of the wild mushrooms are of interest because they are a natural source of great importance for the production of compounds with potential biotechnological applications. Currently are potential producers of metabolites of biotechnological interest, including enzymes, many of which are of great importance in the food industry. In this study the intracellular and extracellular activity of six hydrolases and laccases produced by three wild mushrooms (Lentinula boryana, Pleurotus djamor var. roseus and Pycnoporus sp.) were determined. All strains were grown on potato-dextrose agar and wheat straw-dextrose agar.