Purification and Partial Characterization of Laccase from the Mushroom Hypsizygus Ulmarius

The aim of the present study reported here is to examine the production, purification and characterization of the enzyme laccase from the mushroom Hypsizygus ulmarius. The culture conditions were optimized for the maximum production of enzymes with different parameters such as incubation time, carbon, nitrogen sources. The enzyme was purified by ammonium sulphate precipitation and partially characterized. The optimum conditions for the maximum production of enzyme were; incubation period 6 day, pH 5.0, temperature 30C, inoculum 3%, carbon source (xylose 3%) and nitrogen source (KNO3 3%). The enzyme was purified to 5.11 fold with the recovery of 53.33%. The optimum pH and temperature for the purified laccase was found to be 6.0 and 40C respectively. The enzyme activity was enhanced by the metal ions Mnand Cu whereas it was reduced by Fe, Na and Co. These results suggest that Hypsizygus ulmarius could produce high yield of laccase. With its distinct characteristics laccase could be used for various applications.