Effect of aromatic monomers on production of carbohydrate-degrading enzymes by white-rot and brown-rot fungi

Abstract

The effects were studied of 12 monomeric aromatic compounds on the production of six carbohydrate-degrading enzymes of two brown-rot fungi, Postia placenta and Gloeophyllum trabeum, and one white-rot fungus, Coriolus versicolor. Most compounds were inhibitory to growth of the decay fungi at concentrations of 0.05%. At lower concentrations, the phenolics often stimulated growth. Relatively high concentrations (> 0.1%) of aromatic monomers were required to inhibit xylanase of P. placenta in situ. The effects of the monomers incorporated in liquid media on enzyme production varied depending on compound and fungal species. Some compounds were quite inhibitory to production of enzyme activities at very low concentrations. For example, catechol and vanillin (50 ppm) caused 100% inhibition of xylanase and β-1,4-endoglucanase production by P. placenta. However, no aromatic monomer was strongly inhibitory to production of all enzyme activities of all fungi.