<span style="font-size:11.0pt;font-family: "Times New Roman";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Mangal;mso-ansi-language:EN-GB;mso-fareast-language:EN-US;mso-bidi-language: HI" lang="EN-GB">Application of response surface methodology for the optimization of laccase production from <i style="mso-bidi-font-style:normal">Pleurotus ostreatus</i> by solid state fermentation on pineapple leaf substrate</span>

Abstract

<span style="font-size:11.0pt;font-family: " times="" new="" roman";mso-fareast-font-family:"times="" roman";mso-bidi-font-family:="" mangal;mso-ansi-language:en-gb;mso-fareast-language:en-us;mso-bidi-language:="" hi"="" lang="EN-GB">Laccases are glycosylated polyphenol oxidases belonging to a group of enzymes called blue copper oxidases. In the present study laccase was produced by solid state fermentation of pineapple leaves by Pleurotus ostreatus NCIM1200. For optimization of laccase production the effect of various nutritional and physical parameters on production was initially examined using ‘one-factor-at-a-time’ method. Variables with statistically significant effects on enzyme production were identified by the Plackett-Burman experimental design. From the design, five factors <i style="mso-bidi-font-style:normal">viz</i>., inoculum concentration, pineapple leaf length, pineapple leaf quantity used per flask, maltose concentration and pH significantly influenced the laccase production. Hence these variables were further optimized using Box-Behnken experimental design. The optimal combinations of parameters obtained were inoculum concentration 4 mycelial plugs per flask, pineapple leaf of length 2.01 cm and weight 12.72 g, 4.98 % (w/v) maltose and pH of 6. Finally experimental verification under optimized conditions showed an increase (approximately 8 fold) in laccase activity from an initial value of 261.63 IU/mL to1632.63 IU/mL.</span>