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Solid-State Treatment of Castor Cake Employing the Enzymatic Cocktail Produced from Pleurotus djamor Fungi

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Abstract

In this work, the enzymatic cocktail produced by Pleurotus djamor fungi extracted at pH of 4.8 and 5.3 was employed for castor cake solid-state treatment. Proximal, X-ray powder diffraction and scanning electron microscopy analysis of the pristine castor cake were carried out. First, Pleurotus djamor stain was inoculated in castor cake for the enzymatic production and the enzymatic activity was determined. The maximum enzymatic activity was identified at days 14 (65.9 UI/gss) and 11 (140.3 UI/gss) for the enzymatic cocktail obtained at pH 5.3 and 4.8, respectively. Then, the enzymatic cocktail obtained at the highest enzymatic activity days was employed directly over castor cake. Lignin was degraded throughout incubation time achieving a 47 and 45% decrease for the cocktail produced at pH 4.8 and 5.3, correspondingly. These results were corroborated by the SEM and XRD analysis where a higher porosity and xylan degradation were perceived throughout the enzymatic treatment.

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Acknowledgements

Authors thank BUAP-CUVyTT for the help given in catalysts’ characterization; L. Ortíz-Moreno thanks Conacyt for the scholarship granted.

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Authors and Affiliations

  1. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Avenida San Claudio y 18 Sur, 72570, Puebla, Mexico

    Manuel Sánchez-Cantú, Liliana Ortiz-Moreno, María E. Ramos-Cassellis, Marco Marín-Castro & C. De la Cerna-Hernández

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  1. Manuel Sánchez-Cantú
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  2. Liliana Ortiz-Moreno
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  3. María E. Ramos-Cassellis
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Correspondence to Manuel Sánchez-Cantú.

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Sánchez-Cantú, M., Ortiz-Moreno, L., Ramos-Cassellis, M.E. et al. Solid-State Treatment of Castor Cake Employing the Enzymatic Cocktail Produced from Pleurotus djamor Fungi. Appl Biochem Biotechnol 185, 434–449 (2018). https://doi.org/10.1007/s12010-017-2656-4

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