Solid-state Fermentation for Enhanced Production of Laccase using Indigenously Isolated <Emphasis Type="Italic">Ganoderma</Emphasis> sp. |
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Authors: | Madhavi S Revankar Kiran M Desai S S Lele |
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Institution: | (1) Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, 400019, India |
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Abstract: | Laccase production by solid-state fermentation (SSF) using an indigenously isolated white rot basidiomycete Ganoderma sp. was studied. Among the various agricultural wastes tested, wheat bran was found to be the best substrate for laccase
production. Solid-state fermentation parameters such as optimum substrate, initial moisture content, and inoculum size were
optimized using the one-factor-at-a-time method. A maximum laccase yield of 2,400 U/g dry substrate (U/gds) was obtained using
wheat bran as substrate with 70% initial moisture content at 25°C and the seven agar plugs as the inoculum. Further enhancement
in laccase production was achieved by supplementing the solid-state medium with additional carbon and nitrogen source such
as starch and yeast extract. This medium was optimized by response surface methodology, and a fourfold increase in laccase
activity (10,050 U/g dry substrate) was achieved. Thus, the indigenous isolate seems to be a potential laccase producer using
SSF. The process also promises economic utilization and value addition of agro-residues. |
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Keywords: | Laccase Ganoderma sp Solid-state fermentation Response surface methodology |
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