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《Food Science》 2008-03
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Detection of Laccase Activity and Optimization of Conditions on Laccase Production by Ganoderma lucidum

TAO Jun1,MA Ai-min1,GUO Ai-ling1,WANG Hui-jie2,ZENG Xing-bo1 (1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2.Department of Bioengineering, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou 450011, China)  
A rapid and stable method for laccase assay in Ganoderma lucidum was screened from several different methods: the activity of laccase was detected by adding 0.04% guaiacol to the minimum medium and assaying the diameters of colored rings; Meanwhile, the optimal conditions for laccase production were obtained by the means of single factor analysis and orthogonal method: maltose 3%, yeast extract 0.25%, pH value 6.0, Cu2+ 0.5 mmol/L, culture temperature 25 ℃. These results can provide some references for the breeding of G.lucidum and industrialization of its laccase production.
【CateGory Index】: S567.31
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