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

M. L. Niku-Paavola*, R. Fagerström, K. Kruus, L. Viikari

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

27 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 - 6 Jul 2004
MoE publication typeA1 Journal article-refereed

Keywords

  • Laccase
  • Peniophora
  • Thermostability

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