Purification and characterization of an extracellular laccase from the anthracene-degrading fungus Fusarium solani MAS2

Purification and biochemical characterization of extracellular laccase from the ascomycete Paraconiothyrium variabile

“…The activity of PvL in the presence of copper increased up to 153.4% (Table 3). Although Wu et al (2010) reported 68.9% inhibition in the presence of 20 mM of copper, the activity of typical fungal and bacterial laccases is generally stimulated by Cu 2+ (Niladevi et al, 2008). The inhibitory effect of Mn 2+ on the activity of PvL was in agreement with the study of Baldrian (2004) indicated 91% inhibition of laccase from D. quercina in presence of Mn 2+ (1 mM).…”

“…The ability of ferric ions to decrease the activity of PvL to 8.47% (Table 3) is in contrast with the stimulatory effect of Fe 2+ on the laccase from Streptomyces psammoticus (Niladevi et al, 2008). However, a similar inhibitory effect was reported by Wu et al (2010). The activity of PvL in the presence of copper increased up to 153.4% (Table 3).…”

“…Potassium cyanide showed no inhibitory effect on the laccase but sodium azide (10 mM) and sodium thioglycolate decreased its relative activity to 1% and 45.3%, respectively (Table 4). The inhibitory effects of NaN 3 (a typical metalloenzyme inhibitor) and DTT (a common reducing compound) on the PvL was similar to other fungal laccases (Wu et al, 2010;Niladevi et al, 2008). On the other hand, the inhibitory effect of thioglycolate on PvL is in contrast with previous reports for some other laccases (Niladevi et al, 2008;Sadhasivam et al, 2008).…”

Ultrasound-intensified laccase production from Trametes versicolor

“…To test the effect of treatment duration, the T. versicolor mycelial pellets were exposed to one ultrasonic treatment for a given time period (1, 3, 5, 7 and 10 min) after they had been in culture for either 2 days or 5 days. To test the effect of repeated exposure, the T. versicolor mycelial pellets were repeatedly exposed to a 5 min ultrasonic treatment at different intervals (6,12,24,48 and 72 h) after they had been in culture for either 2 days or 5 days. Following the ultrasonic treatments, the flasks with the mycelial pellets were returned to the shaker for continued cultivation.…”

“…The high demand for laccase, coupled with a long fermentation period and low laccase yield in its production, can limit its use in industrial applications, and highlights the importance of improving laccase production [4,5]. A few strategies have been reported to improve the production of laccase, including the isolation and breeding of high producing strains, optimization of the medium, heterologous expression of laccase genes, and the utilization of inducers [5][6][7]. However, the enzyme yields obtained by these methods are relatively low relative to the high demand for laccase.…”