Laccase Production from Local Biomass Using Solid State Fermentation
The large family of enzymes, known as polyphenols oxidases, includes laccase. Due to the inclusion of a copper atom in their catalytic core, laccases are frequently referred to as multi-copper oxidases. Laccases are versatile enzymes that can catalyze the oxidation of a wide range of phenolic and no...
Main Authors: | , , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-02-01
|
Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/9/2/179 |
_version_ | 1797621072900653056 |
---|---|
author | Shoaib Hasan Zahid Anwar Waseem Khalid Fareed Afzal Muddassar Zafar Usman Ali Mohammed Y. Refai Mohamed Afifi Ammar AL-Farga Moneera O. Aljobair |
author_facet | Shoaib Hasan Zahid Anwar Waseem Khalid Fareed Afzal Muddassar Zafar Usman Ali Mohammed Y. Refai Mohamed Afifi Ammar AL-Farga Moneera O. Aljobair |
author_sort | Shoaib Hasan |
collection | DOAJ |
description | The large family of enzymes, known as polyphenols oxidases, includes laccase. Due to the inclusion of a copper atom in their catalytic core, laccases are frequently referred to as multi-copper oxidases. Laccases are versatile enzymes that can catalyze the oxidation of a wide range of phenolic and non-phenolic substances. In the current study, a local strain of <i>Aspergillus niger</i> was used for solid-state fermentation to produce fungal laccase, as well as purify and optimize laccase. The enzyme profile, which was acquired using guaiacol to measure enzyme activity, showed that after five days of incubation, wheat straw provided the highest level of laccase activity, or 2.551 U/mL. A technique called response surface methodology (RSM) was used to examine the effects of various conditions on the production of enzymes. The RSM results demonstrated that after five days of incubation, the enzyme activity was at its highest at 45 °C, pH 5.5, and 30% moisture level, inoculated with 2 mL mycelium. Through ammonium sulphate precipitation and dialysis, the enzyme was purified. Additionally, column chromatography was used to further purify laccase. The next step was enzyme characterization to evaluate how temperature and pH affected enzyme activity. At 45 °C and pH 5.5, the isolated enzyme produced its highest level of activity. The findings of the current study showed that <i>A. niger</i> is capable of producing laccase in an economical and environmentally friendly way. Due to its unique oxidative and catalytic features, this enzyme has received a lot of attention recently. |
first_indexed | 2024-03-11T08:50:29Z |
format | Article |
id | doaj.art-0fd7cbb742f94eaaa361d07f328817ca |
institution | Directory Open Access Journal |
issn | 2311-5637 |
language | English |
last_indexed | 2024-03-11T08:50:29Z |
publishDate | 2023-02-01 |
publisher | MDPI AG |
record_format | Article |
series | Fermentation |
spelling | doaj.art-0fd7cbb742f94eaaa361d07f328817ca2023-11-16T20:26:34ZengMDPI AGFermentation2311-56372023-02-019217910.3390/fermentation9020179Laccase Production from Local Biomass Using Solid State FermentationShoaib Hasan0Zahid Anwar1Waseem Khalid2Fareed Afzal3Muddassar Zafar4Usman Ali5Mohammed Y. Refai6Mohamed Afifi7Ammar AL-Farga8Moneera O. Aljobair9Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat 50700, PakistanDepartment of Biochemistry and Biotechnology, University of Gujrat, Gujrat 50700, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Biochemistry and Biotechnology, University of Gujrat, Gujrat 50700, PakistanDepartment of Biochemistry and Biotechnology, University of Gujrat, Gujrat 50700, PakistanDepartment of Biochemistry, College of Sciences, University of Jeddah, Jeddah 21959, Saudi ArabiaDepartment of Biochemistry, College of Sciences, University of Jeddah, Jeddah 21959, Saudi ArabiaDepartment of Biochemistry, College of Sciences, University of Jeddah, Jeddah 21959, Saudi ArabiaDepartment of Physical Sport Science, College of Education, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi ArabiaThe large family of enzymes, known as polyphenols oxidases, includes laccase. Due to the inclusion of a copper atom in their catalytic core, laccases are frequently referred to as multi-copper oxidases. Laccases are versatile enzymes that can catalyze the oxidation of a wide range of phenolic and non-phenolic substances. In the current study, a local strain of <i>Aspergillus niger</i> was used for solid-state fermentation to produce fungal laccase, as well as purify and optimize laccase. The enzyme profile, which was acquired using guaiacol to measure enzyme activity, showed that after five days of incubation, wheat straw provided the highest level of laccase activity, or 2.551 U/mL. A technique called response surface methodology (RSM) was used to examine the effects of various conditions on the production of enzymes. The RSM results demonstrated that after five days of incubation, the enzyme activity was at its highest at 45 °C, pH 5.5, and 30% moisture level, inoculated with 2 mL mycelium. Through ammonium sulphate precipitation and dialysis, the enzyme was purified. Additionally, column chromatography was used to further purify laccase. The next step was enzyme characterization to evaluate how temperature and pH affected enzyme activity. At 45 °C and pH 5.5, the isolated enzyme produced its highest level of activity. The findings of the current study showed that <i>A. niger</i> is capable of producing laccase in an economical and environmentally friendly way. Due to its unique oxidative and catalytic features, this enzyme has received a lot of attention recently.https://www.mdpi.com/2311-5637/9/2/179laccase<i>Aspergillus niger</i>fermentationenzyme |
spellingShingle | Shoaib Hasan Zahid Anwar Waseem Khalid Fareed Afzal Muddassar Zafar Usman Ali Mohammed Y. Refai Mohamed Afifi Ammar AL-Farga Moneera O. Aljobair Laccase Production from Local Biomass Using Solid State Fermentation Fermentation laccase <i>Aspergillus niger</i> fermentation enzyme |
title | Laccase Production from Local Biomass Using Solid State Fermentation |
title_full | Laccase Production from Local Biomass Using Solid State Fermentation |
title_fullStr | Laccase Production from Local Biomass Using Solid State Fermentation |
title_full_unstemmed | Laccase Production from Local Biomass Using Solid State Fermentation |
title_short | Laccase Production from Local Biomass Using Solid State Fermentation |
title_sort | laccase production from local biomass using solid state fermentation |
topic | laccase <i>Aspergillus niger</i> fermentation enzyme |
url | https://www.mdpi.com/2311-5637/9/2/179 |
work_keys_str_mv | AT shoaibhasan laccaseproductionfromlocalbiomassusingsolidstatefermentation AT zahidanwar laccaseproductionfromlocalbiomassusingsolidstatefermentation AT waseemkhalid laccaseproductionfromlocalbiomassusingsolidstatefermentation AT fareedafzal laccaseproductionfromlocalbiomassusingsolidstatefermentation AT muddassarzafar laccaseproductionfromlocalbiomassusingsolidstatefermentation AT usmanali laccaseproductionfromlocalbiomassusingsolidstatefermentation AT mohammedyrefai laccaseproductionfromlocalbiomassusingsolidstatefermentation AT mohamedafifi laccaseproductionfromlocalbiomassusingsolidstatefermentation AT ammaralfarga laccaseproductionfromlocalbiomassusingsolidstatefermentation AT moneeraoaljobair laccaseproductionfromlocalbiomassusingsolidstatefermentation |