Abstract
Various culture parameters were optimised for laccase synthesis by Trametes pubescens MB89, including pH, carbon source, nitrogen source, lignocellulosic supplements, and reported inducers. Glucose, in conjunction with a complex nitrogen source at pH 5.0, resulted in the highest laccase yield. Adding ethanol, copper, or 2,5-xylidine prior to inoculation further improved laccase concentrations. The addition of 2,5-xylidine was further investigated with multiple additions applied at varying times. This novel application substantially improved laccase production when applied regularly from inoculation and during the growth phase, and also countered glucose repression of laccase synthesis. Single and multiple factor changes were studied in three distillery wastewaters and a wine lees. A synergistic increase in laccase synthesis was observed with the addition of glucose, copper, and 2,5-xylidine. Single addition of 2,5-xylidine proved most beneficial with distillery wastewaters, while copper addition was most beneficial when using the wine lees as a culture medium.
Highlights
Laccase and various microorganisms that produce the enzyme have been studied intensively due to their potential applications in industrial and remediative processes
Laccase synthesis varied significantly over the pH range tested in the brandy distillery wastewater
Conditions tested in this study indicated that a number of factors could significantly increase laccase synthesis using T. pubescens in wastewaters
Summary
Laccase and various microorganisms that produce the enzyme have been studied intensively due to their potential applications in industrial and remediative processes. One of the factors inhibiting the application of laccase is the cost associated with using large quantities of the enzyme. A possible strategy is to improve laccase yields using waste substrates as a culture media for solid or submerged fermentations. Numerous studies have investigated the most favourable conditions for laccase production by various fungi with solid and submerged fermentations [1]. The production of laccase is dependent on a number of factors, which include the strain of microorganism (or genetic manipulation thereof), the composition of the culture medium (compounds that provide a nitrogen and carbon source or that act as inducers), the cultivation method (solid substrate or submerged), and the culture conditions (oxygen availability, pH, temperature). In order to provide laccase in the quantities required and at a low cost, it is vital that yields are increased or that production costs are reduced [2]
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