The production and properties of laccase(E.C.1.10.3.2) from Coriolus versicolor were studied.
The results were as follows; The nutritional optimum conditions for laccase production were 1% indulin At, 0.3% peptone 0.1% KH₂PO₄, 0.02% MgSO₄, 0.1 ㎎% CuSO₄, and 0.005 ㎎% thiamine HCI.
The optimum temperature and pH of laccase production were 25℃ and 5.0, and respectively, and the cultural period was 20 days.
The optimum pH and temperature for the activity were 4.0 and 40℃, respectively.
The enzyme was almost stable under the temperature of 40℃ and within the pH range of 4.0-5.0.
The enzyme was stable at 40℃ for 30 min.
Cu^(++), Fe^(++) and Ca^(++) activated the enzyme activity, but Mn^(++) and Hg^(++) were inhibited.
The enzyme was totally inhibited by 1 mM sodium azide and 1 mM potassium cyanide, and partly inhibited by EDTA and hydroxyamine.
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