Science and Technology of Food Industry

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CN   11-1759/TS
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White-rot fungus fermentation cultivation and effect of inducer on laccase production[J]. Science and Technology of Food Industry, 2013, (05): 160-163. DOI: 10.13386/j.issn1002-0306.2013.05.029
Citation: White-rot fungus fermentation cultivation and effect of inducer on laccase production[J]. Science and Technology of Food Industry, 2013, (05): 160-163. DOI: 10.13386/j.issn1002-0306.2013.05.029
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White-rot fungus fermentation cultivation and effect of inducer on laccase production

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  • The effect of carbon source, nitrogen source and inducers on laccase production of white rot fungus P. conchatus was studied. The results showed that the laccase enzyme activity reached 8795U·L-1 when the carbon source (glucose) /nitrogen source (yeast extract) was 15∶1.1.5% wheat bran and 1mmol/L Cu2+ were added into initial medium, the enzyme activity would reach 51004U·L-1. When 3mmol/L Cu2+ was added after fermentation in the fourth day, laccase enzyme activity (101968U·L-1) was twice than the condition including 1mmol/L Cu2+ in initial medium.
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