1National Research Centre for Mushroom, (ICAR), Chambaghat, Solan, Himachal Pradesh, 173 213, India
2Department of Biotechnology, Punjab University, Chandigarh
*Corresponding author; E-mail: ahlawat_op@rediffmail.com/ ahlawat_op@hotmail.com Tel: 91 1792 230767, -230541, Fax: 91 1792 231207
Many-fold enhancement in chitinase and protease activity was recorded in fruiting bodies and mycelial cultures of Volvariella volvacea OE-140 after storage at 4°C for 72 to 96 h, while no such change was observed in N-acetyl-β-glucosaminidase. Associated decrease in protein content of fruiting bodies on their storage confirmed the role of chitinase and protease in the fruiting body liquefaction and inactivation of the mycelial cultures. The fresh fruiting bodies and mycelial cultures of other parent strains from diverse agro-climatic regions showed wide variations in the activity of chitinase, protease, N-acetyl-β-glucosaminidase and polyphenol oxidase enzymes and protein content. However, strains of same origin showed more similarity in these two aspects. The protein profiles of the fresh fruiting bodies and mycelial cultures of different strains as well as of strain, OE-140 stored up to 96 h in refrigerator did not show any qualitative variation.
Volvariella volvacea, fruiting body, mycelial culture, liquefaction, mycolytic enzymes
