Comparative Studies on Laccase Production in Liquid and Solid Cultures of Schizophyllum commune
Rongchun Li
Abstract
Rongchun Li
Abstract
Schizophyllum commune GGHN08-104 were high-yield strains producing Laccase and the enzyme production could peak at an early stage of fermentation of the strains.Comparative studies on Laccase production in liquid and solid culture of the strains were conducted.The results indicated that the enzyme activities of Laccase was the highest in GGHN08-104 growing in liquid culture that ratio of carbon to nitrogen was 70:1,the initial potential of hydrogen was 5 and the concentration of copper ions was 21mg / L,the activity of enzyme reached 477.94 U/mL(12 d).The optimal solid-state conditions were cotton seed hull 31.14 %,sawdust 66.86 %,sucrose1 %,gypsum1 %.Under these conditions,the laccase activity was 2449.02 U/g,efficiency was 272.11U/g·d-1.Solid-state incubation efficiency was 6.83 times the liquid incubation.Therefore,the solid-state incubation was more suitable for the strains producing Laccase.
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Schizophyllum commune GGHN08-104 were high-yield strains producing Laccase and the enzyme production could peak at an early stage of fermentation of the strains.Comparative studies on Laccase production in liquid and solid culture of the strains were conducted.The results indicated that the enzyme activities of Laccase was the highest in GGHN08-104 growing in liquid culture that ratio of carbon to nitrogen was 70:1,the initial potential of hydrogen was 5 and the concentration of copper ions was 21mg / L,the activity of enzyme reached 477.94 U/mL(12 d).The optimal solid-state conditions were cotton seed hull 31.14 %,sawdust 66.86 %,sucrose1 %,gypsum1 %.Under these conditions,the laccase activity was 2449.02 U/g,efficiency was 272.11U/g·d-1.Solid-state incubation efficiency was 6.83 times the liquid incubation.Therefore,the solid-state incubation was more suitable for the strains producing Laccase.
Key concepts: Laccase, Schizophyllum commune, Solid-state fermentation, Incubation, Sawdust, Chemistry, Food science, Fermentation