Proteases from Pleurotus spp.: Properties, Production and Biotechnological Applications

Area of Science:

• Enzymology and Biotechnology
• Biochemical Engineering
• Mycology

Background:

• Proteases (EC 3.4) are vital industrial enzymes, dominating the enzyme market.
• Edible mushrooms, particularly Pleurotus species, are recognized for protease production, nutritional value, and medicinal properties.
• Pleurotus proteases demonstrate adaptability to varying pH, temperature, and inhibitor sensitivities.

Purpose of the Study:

• To explore the potential of Pleurotus proteases in biotechnological applications.
• To investigate solid-state fermentation (SSF) for enhanced protease production using sustainable substrates.
• To identify key parameters influencing protease productivity in Pleurotus.

Main Methods:

• Solid-state fermentation (SSF) using agro-industrial substrates like wheat bran.
• Optimization of fermentation parameters including carbon/nitrogen ratio, pH, cultivation time, and inoculum age.
• Characterization of protease properties and evaluation of biotechnological applications.

Main Results:

• Pleurotus species are efficient producers of adaptable proteases.
• SSF using wheat bran intensifies protease production, aligning with circular economy principles.
• Optimized cultivation parameters significantly influence enzyme productivity.

Conclusions:

• Pleurotus proteases have significant potential in diverse biotechnological fields.
• These enzymes show promise for biochemical parasite control by degrading cuticle and eggshells.
• Applications span milk coagulation, thrombolysis, keratin bioconversion, and use in food, detergent, and pharmaceutical industries.