It Is the Mix that Matters: Substrate-Specific Enzyme Production from Filamentous Fungi and Bacteria Through Solid-State Fermentation

Abstract

Fungi have a diverse spectrum of extracellular enzymes. In nature, extracellular enzymes primarily serve to procure nutrients for the survival and growth of the fungi. Complex polymers such as lignocellulose and starch as well as proteins and fats are broken down into their basic building blocks by extracellular enzymes such as amylases, proteases, lipases, xylanases, laccases, and many more. The abilities of these enzymes are made use of in diverse areas of industry, including food technology, textiles, and pharmaceuticals, and they have become indispensable for today’s technology. Enzyme production is usually carried out using submerged fermentation (SmF). However, as part of the search for more sustainable uses of raw materials, solid-state fermentation (SSF) has become the focus of research. The rate of enzyme formation depends on different factors, for example, microorganism, temperature, or oxygen supply. However, one of the most important factors in enzyme production is the choice of substrate, which varies depending on the desired target enzyme. Substrates with proven effectiveness include wheat bran and straw, but unusual agricultural residues such as forage cactus pears and orange peels have surprisingly positive effects on enzyme formation as well. This review gives an overview of various technically relevant enzymes produced by filamentous fungi and suitable substrates for the production of the enzymes by SSF.