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      Plant-polysaccharide-degrading enzymes from Basidiomycetes.

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          Abstract

          Basidiomycete fungi subsist on various types of plant material in diverse environments, from living and dead trees and forest litter to crops and grasses and to decaying plant matter in soils. Due to the variation in their natural carbon sources, basidiomycetes have highly varied plant-polysaccharide-degrading capabilities. This topic is not as well studied for basidiomycetes as for ascomycete fungi, which are the main sources of knowledge on fungal plant polysaccharide degradation. Research on plant-biomass-decaying fungi has focused on isolating enzymes for current and future applications, such as for the production of fuels, the food industry, and waste treatment. More recently, genomic studies of basidiomycete fungi have provided a profound view of the plant-biomass-degrading potential of wood-rotting, litter-decomposing, plant-pathogenic, and ectomycorrhizal (ECM) basidiomycetes. This review summarizes the current knowledge on plant polysaccharide depolymerization by basidiomycete species from diverse habitats. In addition, these data are compared to those for the most broadly studied ascomycete genus, Aspergillus, to provide insight into specific features of basidiomycetes with respect to plant polysaccharide degradation.

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          Author and article information

          Journal
          Microbiol. Mol. Biol. Rev.
          Microbiology and molecular biology reviews : MMBR
          1098-5557
          1092-2172
          Dec 2014
          : 78
          : 4
          Affiliations
          [1 ] Department of Food and Environmental Sciences, Division of Microbiology and Biotechnology, University of Helsinki, Helsinki, Finland.
          [2 ] Fungal Physiology, CBS-KNAW Fungal Biodiversity Centre, Utrecht, The Netherlands.
          [3 ] Fungal Physiology, CBS-KNAW Fungal Biodiversity Centre, Utrecht, The Netherlands Fungal Molecular Physiology, Utrecht University, Utrecht, The Netherlands.
          [4 ] Department of Food and Environmental Sciences, Division of Microbiology and Biotechnology, University of Helsinki, Helsinki, Finland miia.r.makela@helsinki.fi.
          Article
          78/4/614
          10.1128/MMBR.00035-14
          4248655
          25428937
          9a610be0-22b4-4817-8579-a3097e07002c
          Copyright © 2014, American Society for Microbiology. All Rights Reserved.
          History

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