Open AccessCalcium alginate entrapment of Aspergillus nidulans IMPP-0785 laccase for enhanced enzyme catalytic ability, thermost ability and dye-decolorization
Author(s) -
Malik Muhammad Yousaf,
Muhammad Zeeshan Majeed,
Mumtaz Hussain,
Muhammad Jahangir Shah,
Bashir Ahmad,
Hafiz Muhammad Zia Ullah Ghazali,
Rao Wali Muhammad
Publication year - 2018
Publication title -
bangladesh journal of botany
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.152
H-Index - 17
eISSN - 2079-9926
pISSN - 0253-5416
DOI - 10.3329/bjb.v47i4.47380
Subject(s) - laccase , aspergillus nidulans , calcium alginate , incubation , chemistry , spore , incubation period , enzyme , enzyme assay , bran , calcium , immobilized enzyme , food science , biochemistry , chromatography , nuclear chemistry , microbiology and biotechnology , biology , organic chemistry , raw material , mutant , gene
Production of laccase using a solid-state culture of Aspergillus nidulans IMPP-0785 was optimized using barley bran. Aspergillus nidulans IMPP-0785 laccase optimum activity was observed with filtrate (29.15 U/g) as compared to supernatant and unfiltered. Free laccase and supernatant gave best results at 30.24 and 25.95 U/g, respectively for 20 min incubation time. The entrapped spores of A. nidulans IMPP-0785 showed maximal activity (16.12 U/g) at incubation time for 60 min. Immobilized laccase resulted optimal activity (29.24 U/g) for 25 min of incubation. Enzyme showed higher thermo stability of 34.28 U/g when incubated for 35 min.