The process parameters influencing the production of extracellular laccases by Streptomyces lavendulae were optimized in submerged fermentation. It was made to screen, enhance and production of laccase enzyme produced by the consortium of laccase producing Streptomyces lavendulae. To date, laccases connect mostly been independently and characterized from flora and fauna of fungi and unaided fungal laccases are used currently in biotechnological applications. In contrast, minute is known just approximately bacterial laccases, although recent immediate assume ahead in the combined genome analysis suggests that the enzymes are widespread in bacteria. Since bacterial genetic tools and biotechnological processes are skillfully conventional, therefore developing bacterial laccases would be significantly important. Laccase activity was determined by measuring the oxidation of guaiacol at 530 nm. Laccase activity was maximum when manage at the following conditions, 60 hrs. incubation, 30°C temperature, and pH-5, 2% nitrogen sources, 3 % peptone and beef extract and 2 % carbon sources, glucose and sucrose in the production medium. This research summarizes the distribution of laccases among bacteria, and able to producing maximum laccases at the most favorable conditions.

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