Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation

Verma, Ashwani Kumar; Shirkot, Poonam; Dhiman, Karuna; Rana, Neerja; Joshi, Vinod Kumar

doi:10.20546/ijcmas.2018.701.399

Cited by 13 publications

(2 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The study found that maximum laccase activity was noticed by ammonium sulfate level of saturation. Similar methods successfully found for preparation of Pseudomonas putida LUA15.1 strain (Verma et al 2018). The resulting laccase activity of 93.39 U/ml was comparable with another reported bacteria laccase, namely Bacillus sp.…”

Section: Discussionmentioning

confidence: 72%

Short Communication: Preliminary phylogenetic analysis of bacteria producing laccase isolated from Gunung Pancar, Bogor, Indonesia

et al. 2020

View full text Add to dashboard Cite

Abstract. Mar WW, Rohman A, Muwafiqi NH, Laras GA, Agustina D, Asmarani O, Puspaningsih NNT. 2020. Short Communication: Preliminary phylogenetic analysis of bacteria producing laccase isolated from Gunung Pancar, Bogor, Indonesia. Biodiversitas 21: 2113-2118. Interpretation of phylogenetic trees is essential in understanding relationships between organisms, as well as their characteristics, bionetwork, and even their genomic and developmental ecology. The aim of this research is to analyze the phylogenetic bacteria producing laccase isolated from Gunung Pancar Bogor, Indonesia. Phylogenetic analysis of Geobacillus kaustophilus TP-02 producing laccase was performed using alignments with all Bacillus clusters. A phylogenetic tree was constructed by the neighbor-joining (NJ) method, using the maximum likelihood parameter. Laccase was purified using ammonium sulfate precipitation to 2.67-fold. The activity of crude laccase was determined to be 93.39 U/ml using 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) as the substrate. Moreover, Geobacillus related to counting some Geobacillus genus such as Geobacillus thermocatenulatus, Geobacillus sp. MAS1, Geobacillus thermoleovorans, and Geobacillus zalihae, having similarity under 91% with comparison to the Geobacillus kaustophilius sequence in GenBank. Therefore, results show that G. kaustophilus TP-02 does not have any closeness with other Geobacillus genera, even though these species have the same ancestor.

show abstract

Section: Discussionmentioning

confidence: 72%

Short Communication: Preliminary phylogenetic analysis of bacteria producing laccase isolated from Gunung Pancar, Bogor, Indonesia

et al. 2020

View full text Add to dashboard Cite

show abstract

“…In food processing, laccases is sometimes used in processes that improve or modify the colour appearance of food or beverage [8]. Some laccase products are commercially available for paper, textile, food and other industries [9], Rodríguez-Couto, 2012.…”

Section: Introductionmentioning

confidence: 99%

Screening of Laccase Producing Fungi Using Agro-Wastes under Different Cultural Conditions

Ndochinwa

Amadi

Nwagu

et al. 2020

JABB

View full text Add to dashboard Cite

This study evaluated the potential of fungal isolates for laccase production. Fungi cultures were screened for laccase production on plate assay using 2’ 2’ – azinobis-(-3-ethyl benzthiazoline -6- suphonate) (ABTS), and by submerged fermentation. Result obtained from the plate assay showed the formation of green halo after 2-4 days of incubation due to oxidation of 2’ 2’ – azinobis-(-3-ethyl benzthiazoline -6- suphonate) (ABTS) which is as a result of lignolytic enzymes production Utilization of selected agro-wastes residues (sawdust, plantain and banana peels) for laccase production was evaluated. Fungal isolates were identified based on their cultural characteristics according to standard mycology methods. Light microscopy was performed on cultures and the fungal isolates were identified by their different morphological and colonial characteristics after which they were confirmed using fungal atlas. Total protein content was also determined using the Bradford method Five out of twelve isolates were positive for oxidation of 2’ 2’ – azinobis-(-3-ethyl benzthiazoline -6- suphonate) (ABTS) which signifies laccase enzyme activity and identified as Geotrichum spp, Cephalosporium spp, Trichoderma spp, Trametes spp and Fusarium sppThe highest enzyme activity was observed using Trichoderma spp at 57.1U/l, Trametes spp 51.99 U/l, Fusarium spp had 29.2 U/l. Geotrichum spp and Cephalosporium spp were least at 28.04 U/l and 9.72 U/l respectively. Trichoderma spp was used for further studies. Effect of carbon sources, inoculum size, pH, total protein and shaker speed on laccase production was evaluated. Sawdust gave the highest yield of laccase enzyme 151.17U /l, followed by plantain peel with 62.49U/l of enzyme, banana peel recorded the least of laccase enzyme 54.94 U /l. Protein content obtained from sawdust medium was 45.8mg/ml, plantain peel medium had 29.2 mg/ml while banana peel was the lowest with 16.8mg/ml all at the sixth day of the fermentation process. Optimum pH for sawdust, banana peel and plantain peel was 5.95, 5.94, and 5.83 respectively. Using shaker incubator (150 rpm) with sawdust as carbon source, laccase yield of (310.45U/l) was obtained at pH 6, temperature 25°C and inoculum size of 105 spores per ml. Thus, sawdust can be categorically stated to be safe, cheap and could be suggested for prospective application of higher production of laccase enzyme in various industries.

show abstract

Recent Developments in Laccase Applications for the Food Industry

Forootanfar¹,

Faramarzi²

2019

Reference Module in Food Science

View full text Add to dashboard Cite

Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation

Cited by 13 publications

References 23 publications

Short Communication: Preliminary phylogenetic analysis of bacteria producing laccase isolated from Gunung Pancar, Bogor, Indonesia

Short Communication: Preliminary phylogenetic analysis of bacteria producing laccase isolated from Gunung Pancar, Bogor, Indonesia

Screening of Laccase Producing Fungi Using Agro-Wastes under Different Cultural Conditions

Recent Developments in Laccase Applications for the Food Industry

Contact Info

Product

Resources

About