Thermostable laccases produbed by a white-rot fungus from Peniophora species

Marja-Leena Niku-Paavola (Corresponding Author), Richard Fagerström, Kristiina Kruus, Liisa Viikari

    Research output: Contribution to journalArticleScientificpeer-review

    26 Citations (Scopus)

    Abstract

    A strain of Peniophora species was shown to produce laccase, which is a new feature for this species. Peniophora secreted several laccase isoforms with pI-values 3.7–4.2 when grown on glucose and soya meal medium. The Peniophora laccases were typical for Basidiomycetes with respect to pH-dependence, specific activity and inhibitors. The interesting exceptional feature of Peniophora laccases was their good thermostability. At 60 °C, the half-life of the isoforms in the culture filtrate was approximately 5 h and at 70 °C for 15 min. Also, the isolated main isoform with pI-value 4.1 and molecular mass 63 kDa was similarly thermostable. The N-terminal amino acid sequence, altogether 22 amino acid residues, of the separated isoform was 50–63% identical with those of the Basidiomycete laccases analyzed recently.

    Original languageEnglish
    Pages (from-to)100 - 102
    Number of pages3
    JournalEnzyme and Microbial Technology
    Volume35
    Issue number1
    DOIs
    Publication statusPublished - 2004
    MoE publication typeA1 Journal article-refereed

    Keywords

    • Peniophora
    • Laccase
    • Thermostability

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