Three-Phase Partitioning for Purification of Laccase Produced by Coriolopsis trogii under Solid Fermentation
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چکیده
منابع مشابه
Laccase production by Coriolopsis caperata RCK2011: Optimization under solid state fermentation by Taguchi DOE methodology
Laccase production by Coriolopsis caperata RCK2011 under solid state fermentation was optimized following Taguchi design of experiment. An orthogonal array layout of L18 (2(1) × 3(7)) was constructed using Qualitek-4 software with eight most influensive factors on laccase production. At individual level pH contributed higher influence, whereas, corn steep liquor (CSL) accounted for more than 50...
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Thermophilic and thermotolerant micro-organisms strains have served as the natural source of industrially relevant and thermostable enzymes. Although some strains of the Trametes genus are thermotolerant, few Trametes strains were studied at the temperature above 30 °C until now. In this paper, the laccase activity and the mycelial growth rate for Trametes trogii LK13 are superior at 37 °C. The...
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Statistical designs were applied for optimizing laccase production from a white-rot fungus, Ganoderma sp. rckk-02 under solid-state fermentation (SSF). Compared to unoptimized conditions [2,154 U/gds (Unit per gram of dry substrate)], the optimization process resulted in a 17.3-fold increase in laccase production (37,423 U/gds). The laccase produced was evaluated for its potential to decolorize...
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A low-cost process for the production of laccases is necessary for a sustainable enzymatic wastewater treatment. Therefore, it is necessary to establish an easy and low-cost procedure for the production of laccase. In the present study the properties of crude laccase from Trametes versicolor produced by solidsubstrate fermentation is investigated. The application of the enzyme for dye decoloriz...
متن کاملPurification of recombinant green fluorescent protein by three-phase partitioning.
The technique of three-phase partitioning (TPP) was used to purify the green fluorescent protein (GFP) in a single step. TPP uses a combination of ammonium sulphate and tert-butanol to precipitate proteins from their crude extracts. In the first round of TPP with 20% ammonium sulphate saturation at the ratio of crude to tert-butanol 1:1 (v/v), most of the GFP remains in the lower aqueous phase....
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ژورنال
عنوان ژورنال: American Journal of Food Technology
سال: 2015
ISSN: 1557-4571
DOI: 10.3923/ajft.2015.127.134