NDLI: Banana Peel: A Potential Substrate for Laccase Production by Aspergillus fumigatus VkJ2.4.5 in Solid-State Fermentation

Content Provider	Springer Nature Link
Author	Vivekanand, V. Dwivedi, Pallavi Pareek, Nidhi Singh, Rajesh P.
Copyright Year	2011
Abstract	In solid-state fermentation, among various solid supports evaluated, banana peel was found to be an ideal support and resulted into higher levels of laccase (6281.4 ± 63.60 U l$^{−1}$) along with notable levels of manganese peroxidase production (1339.0 ± 131.23 U l$^{−1}$) by Aspergillus fumigatus VkJ2.4.5. Maximum levels of laccase was achieved under derived conditions consisting of 80% of moisture level, 6 days of incubation period, 6% inoculum level, and an aeration level of 2.5 l min$^{−1}$. A column-tray bioreactor was designed to scale up and economize the enzyme production in three successive cycles of fermentation using the same fungal biomass. Thermal and pH stability profiles revealed that enzyme was stable up to 50°C and at varying pH range from 5–9 for up to 2 h. The apparent molecular weight of laccase was found to be 34 ± 1 kDa. MALDI-TOF/TOF analysis of the protein showed significant homology with maximum identity of 67% to other laccases reported in database.
Starting Page	204
Ending Page	220
Page Count	17
File Format	PDF
ISSN	02732289
Journal	Applied Biochemistry and Biotechnology
Volume Number	165
Issue Number	1
e-ISSN	15590291
Language	English
Publisher	Humana Press Inc
Publisher Date	2011-04-13
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Solid-state fermentation Aspergillus fumigatus Banana peel Laccase Manganese peroxidase Bioreactor Biotechnology Biochemistry
Content Type	Text
Resource Type	Article
Subject	Medicine Molecular Biology Environmental Engineering Biochemistry Bioengineering Applied Microbiology and Biotechnology Biotechnology

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