Studies on Fermentation Conditions for Laccase Production from White-Rot Fungi F9

The main factors affecting laccase production in liquid shake-flask fermentation were studied.The effects of carbon source,nitrogen source,pH value culture,culture temperature on producing laccase were studied.The optimization of fermentation conditions were conducted according to the orthogonal experiment.The optimal fermentation conditions for laccase production were as follows: potato 200 g/L,yeast paste 5 g/L,MgSO4 1.5 g/L,vitamin B1 0.1 g/L,ZnSO4 0.05 g/L,MnSO4 0.05 g/L,KH2PO4 3.0 g/L,pH 6,and incubation with 120 rpm at 28℃ for 10 days.Laccase activity was 109.1 μ/mL.