Synergic effect of inductors on lacease production by Pycnoporus sanguineus

As the fungal lacease production depends on some components which induce it, we have examined the independent effects of ethanol, wheat straw and copper sulphate and their combinations on the volumetric lacease activity of Pycnoporus sanguineus. Wheat straw and copper sulphate gave the best results showing a synergic effect after 13 days of incubation (laccase activity was 3 and 4.5 times greater than the activity generated when they were used alone). Ethanol on the contrary, was found to have a negative effect on lacease production. The lacease produced by the fungus Pycnoporus sanguineus maintains a good stability in a wide range of temperatures; a stability which also depends on the pH. By choosing the adequate pH, the level and stability of the lacease activity are satisfactory in a range of temperatures from 25 to 70°C, which would allow the diversification of lacease use in industrial applications.

Bibliographic Details

Main Authors:	Eugenio Martín, María Eugenia, Carbajo, J. M., Martín, J. A., Martín-Sampedro, R., González, A. E., Villar, J. C.
Format:	artículo biblioteca
Language:	English
Published:	Asociación de Químicos del Instituto Químico de Sarrià 2010
Subjects:	Inductors, Laccases, Pycnoporus sanguineus, Stability, Synergic effect,
Online Access:	http://hdl.handle.net/20.500.12792/1267 http://hdl.handle.net/10261/292582
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