PJB-2020-424
Extraction and Characterization of Laccase Enzyme Produced by Trichoderma viride
Muhammad Shoaib Aslam
Abstract
The present study was conducted on the Extraction and Characterization of Laccase Enzyme produced by Trichoderma viride using surface culture fermentation process. Trichoderma viride was used for the production of laccase enzyme using surface culture fermentation technique. The effects of various parameters were checked on the production of laccase enzyme such as effect of various sources of carbon and nitrogen, various concentration levels of fructose, KH2PO4, CaCl2, peptones, MgSO4.7H2O, ZnSO4 and FeSO4.7H20 was observed on the production of laccase enzyme. The results indicated that 20g fructose, 20g peptones,2.5g KH2PO4, 1g CaCl2, 0.5g MgSO4.7H2O, 1g FeSO4.7H20, 1.5g, ZnSO4 gave the maximum production of laccase enzyme. The maximum laccase production was observed as 2.863±0.01 mg/ml/min when pH 5.0 of fermentation medium at 25°C was incubated for 5 days with all the optimized culture medium ingredients. The yield of laccase from Trichoderma viride appeared as the potential source for upscaling the cost effective and sustainable process through which laccase can be used in food processing, bioremediation and in various biotechnological applications.
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