BIOSYNTHESIS AND USE OF LACCASES PRODUCED BY BASIDIOMYCETES FOR TREATMENT OF AGRI-FOOD WASTE: REVIEW.

Recently, due to global concerns regarding the growing accumulation of waste, increased attention is directed towards new ways of using lignolytic enzymes, as a means of reducing environmental pollution coupled with obtaining new useful products. Valorization of lignocellulosic food waste and its components into different value-added products requires disruption of the recalcitrant structure of the lignocellulosic component. In this paper lignolytic enzymes produced by phyllum Basidiomycota, as well as other enzymes that participate in the degradation of agri-food waste are summarized. The aim of this review is to give an overview on the biosynthesis and use of laccases for enzymatic treatment applied to agri-food waste. The methodology consisted in the research of the most representative sources from the literature of recent years and the synthesis of the respective studies, for an overall study. There are presented different types of agri-food waste generated by the fruit and vegetable, grain, wine, and beer processing industries. The main species of basidiomycetes that produce lignocellulosic enzymes are mentioned, as well as the conditions for their cultivation. The methods of selecting the producing fungal strains by screening on chromogenic media, the analysis of the enzyme activity, the stages of the biosynthesis process, the factors that influence the accumulation of the enzyme are described. The article includes information related to the structure and treatment of lignocellulosic materials from vegetable food waste, the mechanism of action of laccase, as well as the current state of research in the direction of using these enzymes for the treatment of food waste. [ABSTRACT FROM AUTHOR]