Effect of Fermentation Medium and Conditions on Laccase Production by Pycnoporus sp. SYBC-L1

doi:10.3969/j.issn.1673-1689.2009.06.012

Home > Archive>Volume 28, Issue 6, 2009 >832-839. DOI:10.3969/j.issn.1673-1689.2009.06.012

Effect of Fermentation Medium and Conditions on Laccase Production by Pycnoporus sp. SYBC-L1
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                        10.3969/j.issn.1673-1689.2009.06.012
                    
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In this study,the nutritional and environmental conditions of a laccase produce strain,Pycnoporus sp.SYBC-L1,were investigated and optimized though single factor experiments and orthogonal experiments.The optimum conditions described as follows: wheat bran cooking liquor 60 g/L,glucose 60 g/L,soybean powder 15 g/L and CuSO4 ·5H2O 1.0 mmol/L,pH 3.0,temperature 30 ℃,and culture volumn 50 mL/250 mL,respectively.With those optimum conditions,the laccase activity reached at 24.95 U/mL after 13 days culture.

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WANG Zhi-xin, CAI Yu-jie, LI Yan-yan, LIAO Xiang-ru, ZHANG Feng, ZHANG Da-bing. Effect of Fermentation Medium and Conditions on Laccase Production by Pycnoporus sp. SYBC-L1[J]. Journal of Food Science and Biotechnology,2009,28(6):832-839.

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