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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 1239-1246
DOI: https://doi.org/10.20546/ijcmas.2017.605.134


Production and Optimization of Laccase from Streptomyces lavendulae
Sarvesh Kumar Mishra, Shailendra Kumar Srivastava*, Veeru Prakash, Alok Milton Lall and Sushma
Department of Biochemistry and Biochemical Engineering, JIBB, SHUATS, Allahabad, India
*Corresponding author
Abstract:

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.


Keywords: Laccases, Production Media, Streptomyces lavendulae and multi-copper oxidases.
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How to cite this article:

Sarvesh Kumar Mishra, Shailendra Kumar Srivastava, Veeru Prakash, Alok Milton Lall and Sushma. 2017. Production and Optimization of Laccase from Streptomyces lavendulae.Int.J.Curr.Microbiol.App.Sci. 6(5): 1239-1246. doi: https://doi.org/10.20546/ijcmas.2017.605.134