Strain improvement of Trichoderma afroharzianum through induced gamma radiation mutation for cellulase and xylanase production enhancement

Document Type : Original Article

Authors

1 Nuclear Agriculture School, Nuclear Science and Technology Research Institute (NSTRI), Atomic Energy Organization of Iran (AEOI), Karaj, Iran

2 Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran ; Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran

3 Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran

10.22043/mi.2024.365994.1283

Abstract

Cellulases and xylanases are hydrolytic enzymes that randomly cleave the β-1, 4 backbones of the cellulose and arabinoxylans of wheat flour and are widely used in the bakery industry as a dough texture improver in the formulations of flour products. Creating novel sources of a microbial strain using induced gamma irradiation can increase enzyme production for bakery industrial usage. According to this, Co60 gamma irradiation has been used to develop a mutant strain of Trichoderma afroharzianum. Trichoderma mutants were isolated, and the qualitative and quantitative screening were used to evaluate the extracellular enzyme production with the wheat bran waste as a substrate. The best Trichoderma mutant isolate was identified using the DNA barcoding method. The highest xylanase activities were observed in the superior mutant isolate of Trichoderma afroharzianum NAS107-M82, which is approximately 3.3 times higher than its parent strain. The electrophoretic pattern of proteins showed that the exo-glucanase I, endo-glucanase III, and the xylanase I enzymes hydrolyzed the wheat bran, synergistically. Overall, gamma irradiation-induced mutation could be an expedient technique to access such superior mutants for the bioconversion of wheat bran wastes to xylanase enzyme.

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Main Subjects


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