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(1) Background: In this study, the effects of different pH values (2.4, 3.2, 4.4 and 5.0), temperatures (30, 35, 40, 45 and 50°C) and agitation (100 rpm) on the enzymatic decolourisation of twenty-two dyes belonging to the chromophore groups anthraquinone, azo and triphenylmethane were assessed. (2) Methods: In all conditions, it was used a crude enzyme broth containing 30 U mL laccases produced by Pleurotus sajor-caju HIGHLIGHTS • Laccase-containing Pleurotus sajor-caju broth has potential for decolourising dyes. • Thirteen dyes presented colour reduction exceeding 50% after enzymatic treatment. • The best results for decolourisation were obtained at pH 3.2 and 35°C. • The agitation of the reaction medium promoted negative effect on decolourisation.

Effects of pH, Temperature and Agitation on the Decolourisation of Dyes by Laccase-Containing Enzyme Preparation from Pleurotus sajor-caju