Journal article

Authors list: Linke, D; Bouws, H; Peters, T; Nimtz, M; Berger, RG; Zorn, H

Publication year: 2005

Pages: 9498-9505

Journal: Journal of Agricultural and Food Chemistry

Volume number: 53

Issue number: 24

ISSN: 0021-8561

DOI Link: https://doi.org/10.1021/jf052012f

Publisher: American Chemical Society

Abstract: 
Peanut shells, a major waste stream of food processing, served as a renewable substrate for inducing the production of laccases by basidiomycetes. Of 46 surface cultures examined, 29 showed laccase activity under the experimental conditions. The edible fungus Pleurotus sapidus was selected as the most active producer, immobilized on the shells, and cultivated in the fed-batch mode. A continuous rise in laccase activity was found, indicating the inducibility of laccase secretion by the peanut shells and the reusability of the mycelium. Two laccase isoenzymes were purified by decoupled 2-D electrophoresis, and amino acid sequence information was obtained by electrospray ionization tandem mass spectrometry. cDNAs of the corresponding gene and another laccase were cloned and sequenced using a PCR-based screening of a synthesized P. sapidus cDNA library. Data bank searches against public databases returned laccases of P. ostreatus and P. sajor-caju as the best hits. The potential use of laccases by the food industry is discussed.

Harvard Citation style: Linke, D., Bouws, H., Peters, T., Nimtz, M., Berger, R. and Zorn, H. (2005) Laccases of Pleurotus sapidus: Characterization and cloning, Journal of Agricultural and Food Chemistry, 53(24), pp. 9498-9505. https://doi.org/10.1021/jf052012f

APA Citation style: Linke, D., Bouws, H., Peters, T., Nimtz, M., Berger, R., & Zorn, H. (2005). Laccases of Pleurotus sapidus: Characterization and cloning. Journal of Agricultural and Food Chemistry. 53(24), 9498-9505. https://doi.org/10.1021/jf052012f