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Production of laccase from Pleurotus florida NCIM 1243 using Plackett–Burman Design and Response Surface Methodology
Author(s) -
Palvannan T.,
Sathishkumar P.
Publication year - 2010
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.200900333
Subject(s) - laccase , response surface methodology , plackett–burman design , central composite design , chemistry , factorial experiment , food science , pleurotus , incubation period , inducer , incubation , fermentation , box–behnken design , chromatography , biochemistry , enzyme , mathematics , mushroom , statistics , gene
Statistically‐based experimental designs were applied to optimize the fermentation for the production of laccase by Pleurotus florida NCIM 1243. Eleven components were screened for their significant effect on laccase production using Plackett–Burman factorial design. Glucose (carbon source), asparagine (nitrogen source), CuSO 4 (inducer) and incubation period were found to have highest positive influence on the laccase production. The combined effect of these factors on laccase production was studied using central composite design of Response surface methodology. The optimal point of variables for maximum laccase production using Response surface methodology are glucose (15.21 g/l), asparagine (6.40 g/l), CuSO 4 (91.78 μM) and incubation period (178.55 h), respectively. The maximum enzyme activity predicted by the model was 5.0 U/ml which was in perfect agreement with the actual experimental value (4.8 U/ml). Further, partially purified laccase from the optimized cultural condition was used for the decolorization of reactive dyes, Reactive Blue 198 and Reactive Red 35. (© 2010 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim)