Journal of the Korean Wood Science and Technology
- Volume 14 Issue 3
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- Pages.36-42
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- 1986
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- 1017-0715(pISSN)
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- 2233-7180(eISSN)
Enzymatic Characteristics of Laccase from White Rot Fungus, Flammulina velutipes
백색부후균(白色腐朽菌) Flammulina velutipes로 부터 추출(抽出)한 리그닌 분해효소(分解酵素)의 효소적(酵素的) 특성(特性)
- Suh, Dal-Sun (Department of Food Science & Technology, Yeungnam University) ;
- Lee, Jae-Sung (Department of Food Science & Technology, Yeungnam University) ;
- Cho, Nam-Seok (Department of Forestry, Yeungnam University)
- Received : 1986.06.11
- Published : 1986.09.30
Abstract
The production media and the enzymatic charateristics of laccase from Flammulina velutipes were investigated. The activity of laccase during incubation reached to the maximum at the 40 days of incubation in the case of Barley straw medium. The maximum laccase activity in Barley straw medium was 5 and 16 times higher than those in Onion basic and Sawdust media, respectively. The laccase from Flammulina velutipes has the optimum pH of 6.6 and showed to be stable at relatively broad pH range. 4.5-9.5. Temperature stability showed that above 96% activity could be preserved after holding at 40