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Microbiology and Biotechnology Letters

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Enzymes and Bioactive Compounds

Microbiol. Biotechnol. Lett. 2014; 42(3): 225-231

https://doi.org/10.4014/kjmb.1407.07001

Received: July 4, 2014; Accepted: August 29, 2014

백색부후균 Marasmius scorodonius 유래 laccase의 최적생산조건

Optimal Conditions for Laccase Production from the White-rot Fungus Marasmius scorodonius

Su-Jin Lim 1 and Sung-Jong Jeon 1, 2*

1Department of Biotechnology & Bioengineering, Dong-Eui University, Busan 614-714, Republic of Korea, 2Department of Smart-Biohealth, Dong-Eui University, Busan 614-714,

In this study about the optimum conditions for the production of laccase, a polyphenol oxidase involved in lignin degradation, from Marasmius scorodonius, a white-rot fungus garlic mushroom, were determined. Amongst the tested media used for the enzyme’s production, YM medium (1% dextrose, 0.5% malt extract, 0.3% yeast extract) allowed for the highest activity of the enzyme. Then, to optimize the culture conditions for laccase activity, the influence of various carbon and nitrogen sources was investigated in YM medium. Among various carbon and nitrogen sources, 1% galactose and 0.4% yeast extract resulted in the highest production of the enzyme, respectively. Enzyme production attained its highest level after cultivation for 15 days at 25oC. Zymogram analysis of the culture supernatant showed two isoenzymatic bands with molecular masses of 60-70 kDa. The optimum pH and temperature for enzyme activity were 3.4 and 75oC, respectively.

Keywords: White-rot fungus, laccase, Marasmius scorodonius, lignin

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