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Starch degradation by the mouldTrichoderma virideI. The mechanism of starch degradation

✍ Scribed by J. A. Schellart; F. M. W. Visser; T. Zandstra; W. J. Middelhoven

Publisher: Springer Netherlands
Year: 1976
Tongue: English
Weight: 530 KB
Volume: 42
Category: Article
ISSN: 0003-6072
DOI: 10.1007/bf00394119

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✦ Synopsis

The mechanism of starch degradation by the fungus Trichoderma viride was studied in strain CBS 354.44, which utilizes glucose, starch and dextrins but is unable to assimilate maltose. It was shown that the amylolytic enzyme system is completely extracellular, equally well induced by starch, amylose or amylopectin and that it consists mainly of enzymes of the glucoamylase type which yield glucose as the main product of starch hydrolysis. Small amounts of alpha-amylase are produced also. The enzymes produced in starch cultures degrade starch, amylose and amylopectin equally well. Enzyme synthesis in starch media takes place to a considerable extent after exhaustion of the carbon source when maximum growth has been attained. Low-molecular dextrins are degraded by extracellular enzymes of the glucoamylase type. These enzymes are produced in media containing starch or dextrins. Maltotriose is consumed for only one third leaving maltose in the culture filtrate. Maltose is hardly attacked and hardly induces any amylolytic enzyme activity. No stable alpha-glucosidase appears to be produced.

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