Purification and kinetics of a thermostable laccase from Pycnoporus sanguineus (SCC 108)

Litthauer, Derek; Vuuren, M J V van; Tonder, André van; Wolfaardt, Francois W.

doi:10.1016/j.enzmictec.2006.05.011

Cited by 92 publications

(68 citation statements)

References 47 publications

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“…The value of m K obtained for sustrate ABTS was identical with the data announced for laccase from T. trogii [23] but disagreed with the value cited for laccase from Pycnoporus sanguineus SCC 108 [24].…”

Section: Kinetic Analysiscontrasting

confidence: 56%

Properties of crude laccase from Trametes versicolor produced by solid-substrate fermentation

Стоилова¹,

Krastanov²,

Stanchev³

2010

ABB

112

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A low-cost process for the production of laccases is necessary for a sustainable enzymatic wastewater treatment. Therefore, it is necessary to establish an easy and low-cost procedure for the production of laccase. In the present study the properties of crude laccase from Trametes versicolor produced by solidsubstrate fermentation is investigated. The application of the enzyme for dye decolorization is also studied. Crude laccase from the studied culture established maximal activity at 45ºC. The enzyme retained over 90% of its activity in the temperature range 40-47ºC and pH 4.5. The kinetic constants of the crude enzyme was also determined. In the presence of KCl, NaCl, CaCl 2 , MnSO 4 and MgSO 4 , laccase demonstrated high stability-over 50% of its initial activity was still retained after 4-month incubation.

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Section: Kinetic Analysiscontrasting

confidence: 56%

Properties of crude laccase from Trametes versicolor produced by solid-substrate fermentation

Стоилова¹,

Krastanov²,

Stanchev³

2010

ABB

112

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“…In terms of growth, there was no visible difference among the strains in their colonisation of the substrates, since all the media were completely colonised by mycelial biomass after two weeks. The highest laccase activity detected in the culture medium was 10-fold higher than that obtained by Hublik and Schiner (2000) in submerged fermentation (SmF) in synthetic medium and 9-fold higher than obtained by Lorenzo et al (2002) in SSF of barley bran and is consistent with data from other authors who described Pycnoporus species as good producers of laccase (Lomascolo et al, 2002;Litthauer et al, 2007) …”

Section: Resultssupporting

confidence: 91%

Ligninolytic activity from newly isolated basidiomycete strains and effect of these enzymes on the azo dye orange II decolourisation

et al. 2008

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Wood-rotting fungi have the ability to degrade lignin by secreting ligninases, a promising enzyme for degradation of environmental pollutants. Nine basidiomycete strains collected just outside the city of São José do Rio Preto, upstate São Paulo, Brazil, were evaluated for their manganese peroxidase (MnP), lignin peroxidase (LiP) and laccase production by solid-state fermentation on wheat bran. Datronia caperata SP381992, Polyporus tenuiculus SP381977 and Pycnoporus sanguineus SP381968 were the highest producers of laccase, while Polyporus tenuiculus SP381971, Datronia caperata SP381992, Coriolopsis polyzona SP381989 and Hexagonia hirta SP382026 produced the most MnP and LiP activity. The majority of strains secreted laccase with optimum activity at 70 °C and, when maintained at 60 °C, in the absence of substrate, the crude enzymes preserved 100% of their initial activity for periods of 30 min up to 8 h. Enzymes from D. caperata SP381992, P. tenuiculus SP381977, P. sanguineus SP381968 and H. hirta SP382026 were tested for activity on the azo dye orange II and afforded 96-100% decolourisation of the dye in 1 to 48 h. Since this reaction depended on the presence of ABTS and there was no decolourisation when H 2 O 2 or MnSO 4 was present, it was attributed to the laccase activity.

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“…The cultivation time necessary to reach the highest laccase activities was considerably reduced from 28 to 13 d, with a total productivity increment of 26 times. To the best of our knowledge, the levels of laccase activity achieved by P. sanguineus CS43 in stirred tank bioreactor runs (143 000 IU/L) are the highest reported in the literature (Lomascolo et al, 2002;van der Merwe, 2002;Litthauer et al, 2007;Vanhulle et al, 2007a;Dantán-González et al, 2008;Vite-Vallejo et al, 2009;Uzan et al, 2010). Uzan et al (2010) previously reported high laccase production (83 700 IU/L) in flasks using a Chinese strain of P. sanguineus induced by ethanol (30 g/L) which is similar to the activity obtained at shaken flask level in the present study.…”

Section: Discussionmentioning

confidence: 83%

Enhanced production of thermostable laccases from a native strain of Pycnoporus sanguineus using central composite design

Ramírez-Cavazos

Junghanns

Nair

et al. 2014

J. Zhejiang Univ. Sci. B

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Abstract:The production of thermostable laccases from a native strain of the white-rot fungus Pycnoporus sanguineus isolated in Mexico was enhanced by testing different media and a combination of inducers including copper sulfate (CuSO 4 ). The best conditions obtained from screening experiments in shaken flasks using tomato juice, CuSO 4 , and soybean oil were integrated in an experimental design. Enhanced levels of tomato juice as the medium, CuSO 4 and soybean oil as inducers (36.8% (v/v), 3 mmol/L, and 1% (v/v), respectively) were determined for 10 L stirred tank bioreactor runs. This combination resulted in laccase titer of 143 000 IU/L (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), pH 3.0), which represents the highest activity so far reported for P. sanguineus in a 10-L fermentor. Other interesting media resulting from the screening included glucose-bactopeptone which increased laccase activity up to 20 000 IU/L, whereas the inducers Acid Blue 62 and Reactive Blue 19 enhanced enzyme production in this medium 10 times. Based on a partial characterization, the laccases of this strain are especially promising in terms of thermostability (half-life of 6.1 h at 60 °C) and activity titers.

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Purification and kinetics of a thermostable laccase from Pycnoporus sanguineus (SCC 108)

Cited by 92 publications

References 47 publications

Properties of crude laccase from Trametes versicolor produced by solid-substrate fermentation

Properties of crude laccase from Trametes versicolor produced by solid-substrate fermentation

Ligninolytic activity from newly isolated basidiomycete strains and effect of these enzymes on the azo dye orange II decolourisation

Enhanced production of thermostable laccases from a native strain of Pycnoporus sanguineus using central composite design

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