Laccase Production of Newly Isolated Trametes versicolor under Batch, Repeated-Batch, and Solid-State Fermentation Processes

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dc.authorscopusid58040596700
dc.authorscopusid55948870800
dc.authorscopusid54945397100
dc.contributor.authorTutal T.
dc.contributor.authorYeşilada Ö.
dc.contributor.authorBoran F.
dc.date.accessioned2024-08-04T20:03:46Z
dc.date.available2024-08-04T20:03:46Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, the laccase production ability of the newly isolated Trametes versicolor strain was investigated in three different fermentation processes. In all three fermentation processes, the fungus was able to produce the laccase enzyme. During the solid-state fermentation process 13.21 U/mL laccase activity was detected on the 20th day in the 10 mM copper-containing medium, while this value reached to 27.30 U/mL in the medium containing 0.5 mM ABTS+10 mM copper. During the liquid batch fermentation process, laccase activity was significantly induced in the medium containing 1 mM copper and the laccase activities reached 2.25, 19.83 and 24.57 U/mL compared to the medium without copper on the 3rd, 6th, and 9th days, respectively. ABTS and xylidine induced the laccase production of this strain at a much lower level than copper. The liquid repeated-batch process also significantly induced the laccase production. While low level of enzyme activities were detected in a copper-free medium, laccase activities were induced in the copper-containing medium and the activity increased from 0.66 U/mL to 9.87 U/mL at the 6th use of the pellets. Copper was detected as an effective inducer for laccase production in all fermentation processes and activity staining after native polyacrylamide gel electrophoresis clearly showed the active laccase bands. The results revealed that this strain is a good laccase producer and the laccase production yield varies depending on the fermentation process, production time, and inducer used. © 2022, ABADER (Adıyaman Bilimsel Arastırmalar Dernegi). All rights reserved.en_US
dc.description.sponsorshipInönü Üniversitesi: FYL-2019-1756en_US
dc.description.sponsorshipAcknowledgements: This study was supported by Inonu University Scientific Research Projects Coordination Unit (Grant No: FYL-2019-1756).en_US
dc.identifier.doi10.31594/commagene.1197055
dc.identifier.endpage196en_US
dc.identifier.issn2602-456X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85145484425en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage190en_US
dc.identifier.trdizinid1225074en_US
dc.identifier.urihttps://doi.org/10.31594/commagene.1197055
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1225074
dc.identifier.urihttps://hdl.handle.net/11616/92064
dc.identifier.volume6en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherABADER (Adıyaman Bilimsel Arastırmalar Dernegi)en_US
dc.relation.ispartofCommagene Journal of Biologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCopperen_US
dc.subjectenzymeen_US
dc.subjectincubationen_US
dc.subjectinduceren_US
dc.subjectwhite rot fungusen_US
dc.subjectzymogramen_US
dc.titleLaccase Production of Newly Isolated Trametes versicolor under Batch, Repeated-Batch, and Solid-State Fermentation Processesen_US
dc.title.alternativeYeni İzole Edilen Trametes versicolor'un Kesikli, Tekrarlı-Kesikli ve Katı-Faz Fermentasyon Süreçlerinde Lakkaz Üretimien_US
dc.typeArticleen_US

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