Effect of nutritional parameters on laccase production by the culinary and medicinal mushroom, Grifola frondosa

@article{Xing2006EffectON,
  title={Effect of nutritional parameters on laccase production by the culinary and medicinal mushroom, Grifola frondosa},
  author={Z. Xing and J. H. Cheng and Q. Tan and Y. J. Pan},
  journal={World Journal of Microbiology and Biotechnology},
  year={2006},
  volume={22},
  pages={799-806}
}
SummaryExtracellular laccase in cultures of Grifola frondosa grown in liquid culture on a defined medium was first detectable in the early/middle stages of primary growth, and enzyme activity continued to increase even after fungal biomass production had peaked. Laccase production was significantly increased by supplementing cultures with 100–500 (M Cu over the basal level (1.6 mM Cu) and peak levels observed at 300 mM Cu were ∼ ∼7-fold higher than in unsupplemented controls. Decreased laccase… Expand
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