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Laccase production among medicinal mushroom Flammulina strains under different treatments in submerged fermentation

Qi An  Mei-Ling Han  Xue-Jun Wu  Jing Si  Bao-Kai Cui  Yu-Cheng Dai  Bing Wu  
【摘要】:The laccase activities of thirteen strains of medicinal and edible mushroom Flammulina(F.velutipes,F.rossica,and F.fennae) were studied.The effects of both fungal isolate and culture media were investigated.The activities of laccase indicated significant differences among Flammulina strains(P 0.001),and the cultural media also significantly affected the laccase activities in Flammulina(P 0.001).The morphological characteristics of the three Flammulina species were similar,but differences of phylogenetic analysis and laccase activity existed among different species.Although there were differences among isolates of each Flammulina species,the laccase variables among different Flammulina species were greater than those within the same species.The presence of simple carbon and nitrogen sources increased the maximum laccase enzyme activities,but the occurrences of both laccase activities and maximum laccase enzyme activities were delayed compared with lignocellulosic material.The laccase activities of most Flammulina isolates were increased with copper ions.Our findings offer insights into the laccase productivities response to different Flammulina species or strains,and different submerged fermentation treatment.

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