Production, purification and characterization of mid-redox potential laccase from a newly isolated Trichoderma harzianum WL1

Sadhasivam, S.; Savitha, S.; Swaminathan, K.; Lin, Feng‐Huei

doi:10.1016/j.procbio.2008.02.017

Cited by 196 publications

(143 citation statements)

References 49 publications

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“…Well known producers of laccases belong to Deuteromycetes, Ascomycetes and Basidiomycetes (123,124). Funalia trogii is a white rot fungus capable of producing laccase through absorbent fermentation.…”

Section: Laccasementioning

confidence: 99%

Applications of Microbial Enzymes in Food Industry

Sindhu

Binod

Ummalyma

et al. 2018

Food Technol. Biotechnol.

488

230

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SUMMARYThe use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.

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Section: Laccasementioning

confidence: 99%

Applications of Microbial Enzymes in Food Industry

Sindhu

Binod

Ummalyma

et al. 2018

Food Technol. Biotechnol.

488

230

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“…Kedua genus jamur ini diketahui memiliki kemampuan degradasi lignin yang cukup baik dibandingkan dengan genus jamur lainnya yang juga telah dibuktikan dalam penelitian lainnya (Subowo & Corazon, 2010). Jamur yang tergolong ke dalam Divisi Ascomycota pada umumnya dapat mendegradasi lignin meskipun dengan kemampuan yang berbeda-beda (Sadhasivam et al, 2008).…”

Section: H a S I L D A N P E M B A H A S A Nunclassified

“…Jamur yang tergolong dalam kelompok Ascomycetes dalam penelitian ini, yaitu jamur Byssochlamys sp., Monascus sp. dan Trichoderma harzianum diketahui memiliki enzim laccase (Sadhasivam et al, 2008). Pada hasil penelitian diketahui bahwa jamur Aureobasidium sp.…”

Section: Tabel 1 Hasil Identifikasi Isolat Jamur Pendegradasi Ligninunclassified

Isolasi Dan Karakterisasi Jamur Ligninolitik Serta Perbandingan Kemampuannya Dalam Biodelignifikasi

Valencia

Meitiniarti

2017

Scri. Biol.

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A B S T R A C TFungi can survive in various environments with different media including wood. Lignin in timber is hard to be degraded and hydrolyzed efficiently because of its polymer form, composite and complex structure. Ligninolytic fungi produce an extracellular enzyme to withstand with toxic or mutagenic chemicals exposure and known to degrade different types of pollutant compounds. Lignin decomposers were also known to play a significant role in the pulping process of paper mills, used in waste treatment such as textile and hydrocarbon wastes. This study was conducted to obtain fungal isolates that have delignification capability and to compare the ability of fungal isolates in degrading lignin. Isolates were from rotten wood and soil using selective lignin medium with tannic acid as sole C source. This study characterized the isolates by their morphology and identified them using Morphology and Taxonomy of Fungi book by Bessey (1950). The ligninolytic capability comparison was conducted by measuring the transparent zone formed on selective lignin media. This research found 14 isolates of fungi and all of them had the ligninolytic capability. Aspergillus niger isolate has the highest ligninolytic capability by producing 6.45 cm clear zone diameter on the 7th day of incubation. Aureobasidium sp. has the smallest clear zone diameter of 1.9 cm within the same period.

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“…However, laccase activity has mainly been demonstrated in Basidiomycetes, Ascomycetes and Deuteromycetes [16]. White rot fungi belong to Basidiomycetes are known as a major producers of this enzyme.…”

Section: Introductionmentioning

confidence: 99%

Laccase production and dye decolorization by Trametes versicolor: Application of Taguchi and Box-Behnken methodologies

Gedikli¹,

Buruk²,

Çabuk³

et al. 2014

Turk J Bioch

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Objective: The aim of this study was to investigate the laccase production of Trametes versicolor under submerged fermentation condition. Then, dye decolorization by laccase was optimized using Box-Behnken methodology. Methods: The optimal culture conditions for producing high amount of laccase were determined using Taguchi methodology. The experiments were designed with five factors (glucose, yeast extract, CuSO 4 , inoculum size and pH) at three levels with orthogonal array layout of L27 (3 5 ). Then, the optimum conditions for high decolorization activity of Reactive Blue 49 by obtained crude laccase were also investigated using Box-Behnken methodology. Results: The optimum culture conditions for production of high amounts of laccase were detected as 2 g L -1 of glucose, 5 g L -1 of yeast extract, 2mM of CuSO 4 , 4% of inoculum amount and pH 5.5. Yeast extract was the most effective factor, followed by CuSO 4 , inoculum, glucose and pH. Under these conditions, predicted values were in a good agreement with the actual experimental one. The predicted results showed that the maximum of Reactive Blue 49 decolorization as 98% could be obtained under the optimum conditions of pH 2.95, initial dye concentration 55.6 mg L -1 , enzyme amount 0.76 mL and reaction time 46.91 min. The validity and practicability of this statistical optimization strategy was confirmed with the relation between predicted and experimental values. Conclusion:The results suggested that Taguchi method can be used in the optimization of laccase production process. Production of laccase by Trametes versicolor 2008001 can be effectively used for enzymatic decolorization according to the results of decolorization experiments in optimal levels. Key Words: Laccase, Taguchi Method, Box-Behnken Methodology, dye decolorization. Conflict of Interest:The authors declare no conflict of interest. Materials and Methods Microorganism, culture conditions and dyeTrametes versicolor ATCC (200801) originally isolated and cultured by Dr. O Yesilada was used in this study. This fungus was subcultured on Malt Extract Agar (MA) plates of 30 °C and stored at 4 °C.Laccase production of T. versicolor was tested under agitated culture conditions. To this end, firstly this fungus was cultured at 30 ˚C on slant MA for one week. Then, mycelial suspension was prepared and this suspension was inoculated into 250 mL Erlenmeyer flask containing 100 mL Potato Dextrose Broth (PDB). This culture was incubated at 30 °C and 150 rev min -1 for 4 days. After that, the culture was homogenized and determined culture of homogenized culture was transferred in 250 mL Erlenmeyer flasks with 100 mL Stock Basal Medium (SBM) that contain K 2 PO 4 : 0.2 g L

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Production, purification and characterization of mid-redox potential laccase from a newly isolated Trichoderma harzianum WL1

Cited by 196 publications

References 49 publications

Applications of Microbial Enzymes in Food Industry

Applications of Microbial Enzymes in Food Industry

Isolasi Dan Karakterisasi Jamur Ligninolitik Serta Perbandingan Kemampuannya Dalam Biodelignifikasi

Laccase production and dye decolorization by Trametes versicolor: Application of Taguchi and Box-Behnken methodologies

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