Optimization of nutrient levels for laccase fermentation using statistical techniques

Laccases are multi-copper enzymes produced by white rot fungi for lignin degradation. The production of laccase via fermentation process has received much attention due to the enzyme potential in biotechnological and environmental applications. In this study, the influence of D(+)-glucose, (NH4)2 SO4, MgSO4.7H2O and CuSO4.5H2O on laccase production by Pycnoporus sanguineus in submerged fermentation was studied. Subsequently, the concentration levels of these nutrients in the liquid medium were optimized using statistical experimental design. Laccase production by the fungus improved by 55.6 to 59.3% in the optimized liquid medium compared to the original formulation. The optimized medium also offered the added advantages of simple formulation and the omission of the need for addition of a laccase inducer/s in the form of aromatic compounds which may pose adverse environmental and/or health effects, besides their additional costs