Introduction Laccases(EC 1.10.3.2, p-diphenol:dioxygen oxidoreductases) are industrially important multicoppercontaining enzymes. Although laccases are produced by some higher plants, insects, bacteria, and fungi, these enzymes are mainly abundant in white rot fungi (Gochev and Krastanov, 2007;Shraddha et al., 2011). These fungi, including Trametes, Pleurotus, Coriolopsis, and other genera, produce laccase enzymes at varying rates (Tapia-Tussell et al., 2011). Trametes is one of the most effective laccase-producing genera (Jang et al., 2002;Rosales et al., 2007). Fungal laccases are generally extracellular and they catalyze the oxidation of a wide range of compounds, such as mono-, di-, and polyphenols, aminophenols, methoxyphenols, aromatic amines, ascorbate, and nonphenolic compounds (Thurston, 1994;Couto et al., 2002;Baldrian, 2006;Patel and Gupte, 2016). The nonnecessity of any extraction process for obtaining these enzymes and their low substrate specificities make laccases suitable for many industrial applications, such as pulp delignification and biobleaching, textile dye decolorization, wastewater treatment, fruit juice processing, and construction of biosensors and biofuel cells (Minussi et al., 2002;Giardina et al., 2010;Durán et al., 2014;Yeşilada et al., 2014). Due to their broad industrial and environmental uses, these enzymes have gained increasing attention. Laccase production can be stimulated by various inductive substances, including metal ions, aromatic or phenolic compounds, alcohol, and detergents (Collins and Dobson, 1997;Birhanli and Yesilada, 2006;Tychanowicz et al., 2006;Bettin et al., 2014). Furthermore, inducer concentration, fermentation types, growth media, and incubation conditions have an important effect on laccase production and they are specific to species and strains (Boran and Yesilada, 2011). Many researchers have investigated the effects of various fermentation processes, cultivation conditions, laccase-producing organisms, and inducers on laccase production (