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Laccase production by Pycnoporus sanguineus under different culture conditions
Author(s) -
Eugenio María Eugenia,
Carbajo José María,
Martín Juan Antonio,
González Aldo Enrique,
Villar Juan Carlos
Publication year - 2009
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/jobm.200800347
Subject(s) - laccase , chemistry , sucrose , maltose , yeast extract , guaiacol , food science , asparagine , sodium nitrate , fructose , nitrogen , biochemistry , enzyme , fermentation , organic chemistry
Pycnoporus sanguineus is a white‐rot fungus that produces ligninolytic enzymes such as laccases. These enzymes can endure temperatures as high as 60 °C and are useful for pulp bleaching, dye decolorization and phenolic degradation. Laccase production by fungi depends not only on the carbon and nitrogen sources but also on the nitrogen concentration of the culture medium. In this work, we examined the effect of four carbon sources (maltose, glucose, fructose and sucrose) and four nitrogen sources (ammonium tartrate, sodium nitrate, asparagine and yeast extract) on the activity of laccase from Pycnoporus sanguineus . All carbon and nitrogen sources exhibited a strong influence on laccase activity, a sucrose–asparagine medium providing the best results (320 mU/ml). Moreover, using an asparagine concentration 5 times higher than the reference level increased laccase activity to 820 mU/ml. Higher asparagine concentrations, however, resulted in no further increase in activity. Consistent with previous results, the carbon and nitrogen sources, and the nitrogen concentration, had a strong impact on laccase activity, the optimum conditions depending on the particular fungus. The conditions of the culture medium had a marked effect on laccase activity, which increased up to 820 mU/ml. (© 2009 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim)