Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Purification and enzyme characteristics of laccase from Ganoderma lucidum

Ganoderma lucidum 균주에 의한 Laccase의 정제 및 효소적 특성

  • 이재성 (영남대학교 식품가공학과) ;
  • 박경숙 (영남대학교 식품가공학과) ;
  • 박영도 (영남대학교 식품가공학과)
  • Published : 1986.04.01
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Abstract

The production media and enzymatic characteristics of laccase from Ganoderma lucidum was investigated. Potato dextrose yeast extract media was proved to be the best for laccase production. The enzyme has optimum pH of 6.45km value of 6.71 mM and appeared to be stable at wide pH range. The enzyme was inactivated partially by methanol and ethanol and totally by sodium azide but not at all by acetone. Also the enzyme purification was performed and the data is given.

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