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Role of potato extract in extracellular laccase production of Pleurotus florida
Author(s) -
Das Nirmalendu,
Chakraborty Tapas Kumar,
Mukherjee Mina
Publication year - 1999
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/(sici)1521-4028(199912)39:5/6<299::aid-jobm299>3.0.co;2-p
Subject(s) - laccase , extracellular , iodine , chemistry , starch , food science , fraction (chemistry) , potato starch , chromatography , enzyme , biochemistry , botany , organic chemistry , biology
Pleurotus florida produces extracellular laccase when grown on potato‐dextrose medium but not in the other minimal media containing only dextrose. When potato extract has been fractionated in G‐25 column two types of fractions were obtained with respect to iodine colouration. Fractions of the first peak (P1) gives blue colouration with iodine indicating the presence of starch whereas the fractions of the other region (P2) decolourise the iodine colour indicating presence of one or more reducing compound(s). The P2 fractions give red colour after reacting with diazonized sulphanilic acid suggesting phenolic nature of the compound(s). Addition of fractions of either P1 or P2 in the minimal media can not support the laccase production in P. florida but combination of the two fractions is sufficient to induce laccase production. Similarly minimal media containing starch from the other two sources can stimulate the laccase production in P. florida only in presence of P2 fraction. On the basis of these observation we propose that phenolic compound(s) present in potato extract is capable of inducing laccase synthesis in P. florida .