Enzyme Production of Pleurotus ostreatus Evaluated by the Three‐Way Principal Component Analysis

Abstract

AbstractThe effect of the composition of culture media and fermentation time on the production of β‐glucosidase, xylanase, laccase, manganese‐dependent and independent peroxidases by the edible fungus Pleurotus ostreatus was determined. Culture medium separately containing potato, pepper, and tomato extracts and the enzyme activities were assessed to 31.5 days of fermentation. Three‐dimensional principal component analysis (3D‐PCA) followed by the plots of the first two elements of component matrices was employed for the elucidation of the similarities and dissimilarities between the parameters. It was established that the dimensionality of the original 3D matrix (9, 5, 4) could be reduced to 2, 1, 2 with 4.54 % loss of information. The plots demonstrated that the culture media displayed large differences in their capacity to promote enzyme production and that the presence of pepper and tomato extracts exerted the greatest influence on the enzyme activities. The effect of the fermentation time was manifested only after 14 d of fermentation and the highest differences were observed after 28 and 31.5 d of fermentation. Except laccase and manganese‐dependent peroxidase, the enzyme activities also differed considerably dependent on the composition of the fermentation broth. 3D‐PCA followed by the plots of component matrices is a valuable tool for the simultaneous assessment of three dimensional data matrices in biotechnological processes.