Open AccessOptimum Conditions for Phenol Oxidase (Laccase) Production from Azotobacter chroococcum by Submerged Fermentation
Author(s) -
Ali J. R. AL-Sa’ady,
Lamees M.R. Abbas,
Hutaf A. A Alsalim
Publication year - 2017
Publication title -
maǧallaẗ markaz buḥūṯ al-taqniyyaẗ al-aḥyāʾiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2708-1370
pISSN - 1815-1140
DOI - 10.24126/jobrc.2017.11.1.491
Subject(s) - laccase , azotobacter chroococcum , incubation period , incubation , fermentation , chemistry , food science , carbon source , sucrose , yeast extract , phenol , biology , biochemistry , enzyme , organic chemistry , horticulture , inoculation
Phenol oxidases (laccase), copper-containing oxidase enzymes, are found in many plants, fungi and microorganisms. Many factors that influence laccase production from Azotobacter chroococcum are determined in this study, these factors are: carbon source, nitrogen source, pH, incubation temperature and incubation period. The results showed that the best carbon and nitrogen sources for laccase production are sucrose and yeast extract respectively, and the best factors for laccase production conditions are pH 7.0 with an incubation period of 6 days at temperature 30 Cᵒ.