Laccase production by Pleurotus ostreatus 1804: Optimization of submerged culture conditions by Taguchi DOE methodology

Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage

“…Laccase production by P. ostreatus is promoted by a biomass concentration of up to 1.38 g/L (wet weight of mycelia) immobilized on polyurethane foam cubes, but a further increase in biomass concentration reduces the yield of this enzyme [44]. Laccase production by P. ostreatus was also enhanced by the inoculum size when increased numbers of fungal disks were used as the inoculums [45]. The biomass concentration of G. frondosa was significantly higher at an inoculum ratio of 4% than the inoculum ratios of 2% and 6%.…”

Enhancement of Laccase Production from Pleurotus ostreatus PVCRSP-7 by altering the Nutritional Conditions using Response Surface Methodology

“…Total SS 162773144.72 49 SS = sum of squares; df = degrees of freedom; MS = mean square error; * = not significant Based on preliminary studies (data not shown) with wheat brawn as a lignocellulose material, glucose, urea, and peptone were chosen as additional carbon and nitrogen sources, xylidine as an inducer, and pH were chosen as important parameters on laccase production by isolated P. ostreatus. In the literature, culture pH is one of the important parameters in fungal cultivations and optimization of any fermentation process (Janusz et al 2007;Patel et al 2009;Periyasamy and Palvannan 2010;Prasad et al 2005). Prasad et al (2005) and Ardon et al (1996) reported that the maximum laccase produced by P. ostreatus was observed at a pH of 5.5 in submerged cultures.…”

“…In the literature, culture pH is one of the important parameters in fungal cultivations and optimization of any fermentation process (Janusz et al 2007;Patel et al 2009;Periyasamy and Palvannan 2010;Prasad et al 2005). Prasad et al (2005) and Ardon et al (1996) reported that the maximum laccase produced by P. ostreatus was observed at a pH of 5.5 in submerged cultures. Johnsy and Kaviyarasan (2011) reported that 5.5 is the optimal pH for laccase production by Lentinus kauffmanii under submerged culture.…”

“…A suitable amount of enzyme was added to the reaction mixture, and the absorbance increase at 418 nm and 420 nm was measured at 25 °C for 5 to 10 min. Enzyme activity was expressed in the following units (U/L), where U denotes the amount of enzyme that oxidizes 1 µM of ABTS per min (Prasad et al 2005).…”

Wood production, wood technology, and biotechnological impacts

“…Several solid matrices have successfully been tested as support for laccase production by SSF -partially in combined procedures targeting at degradation of toxic and recalcitrant compounds in liquids: stainless steel sponge, nylon sponge, polyurethane foam and alginate beads (Rodríguez Couto et al 1997,b, Prasad et al 2005a, Domínguez et al 2007; see Table 5 for examples) and several agricultural residues, like kiwi fruit wastes (Rosales et al 2005), barley bran (Rodríguez Couto et al 2002a), grape seeds and stalks (Lorenzo et al 2002, Moldes et al 2004, and corn cab . Optimisation in growth and laccase production in SmF cultures is nowadays addressed by experimental design technologies considering variable parameters like nutrient concentration, inducers, agitation, pH and inoculum (Prasad et al 2005b, Tavares et al 2006. The pH has been shown to influence laccase yields e.g.…”