CHAPTER 4: LACCASE PRODUCTION USING LOCALLY CULTIVATED MUSHROOM
| Main Authors: | Unciano, N.M., Montiague, E., Jose, J.P., Bigol, U.G. |
|---|---|
| Format: | Book publication-section |
| Bahasa: | eng |
| Terbitan: |
, 2017
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/1115878 |
Daftar Isi:
- Highly active Laccase enzymes were produced by mushroom cultures of Oyster and Ganoderma lucidum at a relatively short time gap of less than a month. Solid cultures produced more Laccase with a peak activity of more than 21K U/ml for Oyster using wheat. Oyster cultures were more active with agricultural substrates: corn, sorghum, sweet potato and wheat; while G. lucidum cultures were more active with sorghum, sweet potato and wheat. High specific activity of more than 700 U/mg was observed with sorghum and slightly higher with wheat at 756 U/mg. A change in activity of 445x was observed at week 3 for Oyster solid cultures. Ferrous ions inhibited laccase at 99.7%; Mn and Cu at 10%; and Ca at 6%. Li ions and 2,4 D moderately increased Laccase at more than 16%; Al at 10%; and Zn or diphenylamine at 8%. Partial purification of Laccase with ammonium sulfate resulted in more than 3x fold increase in activity. Enzyme product recovery with course filtration was quite high at more than 99%.
- Funded by the Industrial Technology Development Institute (ITDI) - DOST Philippines