Production, Purification And Partial Characterization Of Laccase From The Mushroom Hypsizygus Ulmarius

Abstract

The aim of the present study reported here is to examine the production, purification and characterization of the enzyme laccase from the mushroom Hypsizygus ulmarius. The culture conditions were optimized for the maximum production of enzymes with different parameters such as incubation time, carbon, nitrogen sources. The enzyme was purified by ammonium sulphate precipitation and partially characterized. The optimum conditions for the maximum production of enzyme were; incubation period 6^th day, pH 5.0, temperature 30^oC, inoculum 3%, carbon source (xylose 3%) and nitrogen source (KNO₃ 3%). The enzyme was purified to 5.11 fold with the recovery of 53.33%. The optimum pH and temperature for the purified laccase was found to be 6.0 and 40^oC respectively. The enzyme activity was enhanced by the metal ions Mn²⁺and Cu²⁺ whereas it was reduced by Fe²⁺, Na²⁺ and Co²⁺. These results suggest that Hypsizygus ulmarius could produce high yield of laccase. With its distinct characteristics laccase could be used for various applications.