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Pakistan Journal of Biological Sciences
Year: 2014  |  Volume: 17  |  Issue: 2  |  Page No.: 173 - 181

Isolation, Culture Optimization and Physico-chemical Characterization of Laccase Enzyme from Pleurotus fossulatus

P. Chowdhury, R. Hari, B. Chakraborty, B. Mandal, S. Naskar and Nirmalendu Das    

Abstract: Pleurotus fossulatus (Cooke) Sace is member of oyster mushroom can produced extracellular laccase (benzenediol: oxygen oxidoreductase; EC 1.10.3.2) in submerged fermentation. To analyze the optimum production for laccase P. fossulatus was cultured both in stationary and shaking condition in different media. Partial purification of laccase was done after 0-80% ammonium sulphate precipitation, followed by DEAE (Diethylaminoethyl) Sephadex (A-50) anion exchange chromatography. Potato-sucrose peptone (PSP) medium and Potato-dextrose (PD) medium showed highest laccase production in shaking and stationary conditions, respectively. Though the time required for optimum laccase production in stationary condition was much more than the shaking condition but the amount of laccase was about 2.75t greater in former condition. The laccase produced in stationary condition was more stable than the enzyme produced in shaking condition. The partially purified enzyme showed highest affinity towards o-dianisidine than guaiacol and ABTS (2,2’- Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) as evidenced by their Km. The physico-chemical properties of the laccase suggested the significance of this enzyme in industrial applications.

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