Enzyme extraction
Enzyme extraction was performed by shaking (180
rpm, 20 °C, 60 min) a mixture of 4 g of the cultivated medium
with 40 mL of distilled water, 40 mL of citrate
buffer pH 4.8 (for all the fungi except for Myceliophthora
thermophila M77) or acetate buffer pH 5.0
(Myceliophthora thermophila M77), and one drop of
Tween 80. After shaking, the sample was filtered under
vacuum through S&S 5802 filter paper (1.2 m) and the enzyme
activity of the filtrate was measured.