Evaluation of Laccase Production by Monokaryotic Strains of Edible Mushrooms

<b>Background and Objective:</b> Edible mushroom laccases are one of the most attractive enzymes applicable in numerous industrial sectors. The purpose of this research is to construct monokaryotic strains from selected isolates of edible mushrooms and to study the effects of inducers on laccase production under solid-state fermentation. <b>Materials and Methods:</b> Isolation of local commercial strains of edible mushrooms was carried out from the pileus region using standard laboratory techniques. The laccase production was carried out using 40 mM 2,6-Dimethoxyphenol (2,6-DMP) and 40 mM guaiacol as substrate. The generation of monokaryotic strains was performed by mycelium homogenization in sterile water and regrowth in an appropriate medium. Laccase production and study of the effects of inducers on laccase production were then studied. <b>Results:</b> Laccase production of native and monokaryotic strains distinguished these strains into three groups: HIGH-(KK24, KK25), MEDIUM-(KK26, KK1, KK5 and KK23) and LOW (KK13, KK8). Reduced activity was found in almost all isolates after 14 days of inoculation. The effect of pure copper sulfate, copper sulfate with DMP, Tween80 and synthetic melanoidin was studied at 7 and 14 days. KK24 and KK25 showed their positive response to all inducers about 1.5-2.5 folds of activity to their native strains. <b>Conclusion:</b> Eight strains of local and commercial mushrooms were isolated and purified. The corresponding monokaryotic strains were generated from chemical dedikaryotization. Studies of laccase production showed that KK24 and KK25 were high laccase producer's throughout the incubation period. The addition of inducers augmented laccase activity in KK24 and KK25 along with their corresponding monokaryotic strains.