Optimization of culture conditions of Pleurotus eryngii for laccase production and its degradation characteristics of phenanthrene

GE Fei; ZHANG Hui-min; GONG Qian; ZHU Long-bao; LI Wan-zhen; GUI Lin

doi:10.13386/j.issn1002-0306.2014.14.040

GE Fei, ZHANG Hui-min, GONG Qian, ZHU Long-bao, LI Wan-zhen, GUI Lin. Optimization of culture conditions of Pleurotus eryngii for laccase production and its degradation characteristics of phenanthrene[J]. Science and Technology of Food Industry, 2014, (14): 221-225. DOI: 10.13386/j.issn1002-0306.2014.14.040

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Optimization of culture conditions of Pleurotus eryngii for laccase production and its degradation characteristics of phenanthrene

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Based on the single factor experiment, using Box-Behnken experimental design method, the enzyme activity of laccase as response value, the fermentation conditions were optimized and the feasibility of experiment model was validated. The results indicated optimal ingredients including:the speed at 131r/min, temperature at27.6℃ and shake loading at 32mL/100mL. Under the optimal conditions, the strain of Pleurotus eryngii had higher degradation rate of phenanthrene. The degradation rate of phenanthrene reached 82.86% at the 12th day.

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Science and Technology of Food Industry

Optimization of culture conditions of Pleurotus eryngii for laccase production and its degradation characteristics of phenanthrene

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