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

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 fl...

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Bibliographic Details
Published in:Journal of Zhejiang University. B. Science 2014-04, Vol.15 (4), p.343-352
Main Authors: Ramírez-Cavazos, Leticia I., Junghanns, Charles, Nair, Rakesh, Cárdenas-Chávez, Diana L., Hernández-Luna, Carlos, Agathos, Spiros N., Parra, Roberto
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Language:English
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Summary: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.
ISSN:1673-1581
1862-1783
DOI:10.1631/jzus.B1300246