Production of laccase by a newly isolated strain of Trametes modesta

The effects of the carbon and nitrogen sources, initial pH and incubation temperature on laccase production by Trametes modesta were evaluated using the one-factor-at-a-time method. The final optimisation was done using a central composite design resulting in a four-fold increase of the laccase activity to 178 nkatml−1. Response-surface analysis showed that 7.34 gl−1 wheat bran, 0.87 gl−1 glucose, 2.9 gl−1 yeast extract, 0.25 gl−1 ammonium chloride, an initial pH of 6.95 and an incubation temperature of 30.26 °C were the optimal conditions for laccase production. Laccase produced by T. modesta was fully active at pH 4 and at 50 °C. The laccase was very stable at pH 4.5 and at 40 °C but half-lives decreased to 120 and 125 min at higher temperature (60 °C) and lower pH (pH 3).