Phorbol ester degradation in Jatropha seedcake using white rot fungi

Anjali Bose,Haresh Keharia

doi:10.1007/s13205-013-0174-9

Abstract

White rot fungi are well known for their ability to degrade a wide range of xenobiotics due to their enzymatic systems. Therefore, the present investigation was aimed at screening ten different white rot fungi for degradation of phorbol esters from Jatropha seedcake (JSC). The JSC was fermented with pure cultures of white rot fungi for 20 days under solid state condition. All the white rot fungi tested exhibited degradation of phorbol ester during fermentation of JSC without adversely influencing the nutritional properties of the seedcake. Ganoderma lucidum and Trametes zonata were found to degrade phorbol ester in JSC to undetectable levels. This study demonstrates the potential of white rot fungi for degradation of phorbol esters, a major anti-nutritional factor, in JSC preventing its utilization as cattle feed.Electronic supplementary materialThe online version of this article (doi:10.1007/s13205-013-0174-9) contains supplementary material, which is available to authorized users.

Highlights

The bio-diesel production from Jatropha curcas L. gained momentum due to its inedible oil content that can be converted to fuel without competing with the food market
The Jatropha seedcake (JSC) was fermented with pure cultures of white rot fungi for 20 days under solid state condition
This study demonstrates the potential of white rot fungi for degradation of phorbol esters, a major anti-nutritional factor, in JSC preventing its utilization as cattle feed

Summary

Introduction

The bio-diesel production from Jatropha curcas L. gained momentum due to its inedible oil content that can be converted to fuel without competing with the food market. The present investigation was aimed at screening ten different white rot fungi for degradation of phorbol esters from Jatropha seedcake (JSC). The JSC was fermented with pure cultures of white rot fungi for 20 days under solid state condition. All the white rot fungi tested exhibited degradation of phorbol ester during fermentation of JSC without adversely influencing the nutritional properties of the seedcake.

Results

Conclusion