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KMID : 0379119850130020111
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Korean Journal of Mycology
1985 Volume.13 No. 2 p.111 ~ p.114
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Production and Enzymatic Properties of Laccase from Flammulina velutipes
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Abstract
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The production of laccase by the funguson various media was studied. The characteristics of the enzyme were also studied regarding to the optimum pH, stability, Km value, and inactivation. The maximum activity of laccase reached the 40 days of incubation and the barley straw extract appeared to be a strong inducer for laccase. The enzyme showed stability at wide range of pH with optimum pH of 6.6. Temperature stability of the enzyme was high. Laccase was not inactivated by the organic solvents used for the precipitation. The enzyme, however, was completely inactivated by trichloroacetic acid and sodium azide.
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