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In this study, Saccharomyces cerevisiae (TYEGLAC3-1) was used for heterologous production of laccase3 (lac3). A new laccase, laccase3 is of interest because it is induced specifically by the presence of tannic acid but not by other commonly known fungal laccase inducers such as ferulic acid and 2,5-xylidine, which are structurally related to lignin. Thus, producing laccase3 on an industrial scale may be useful for processing plant materials with high contents of tannic acid. Statical experimental methods were used to optimize the media components for mass production of laccase3 (lac3) by Saccharomyces cerevisiae (TYEGLAC3-1). Basic medium for both of the growth and the production is composed of glucose, casamino acid, yeast nitrogen base without amino acids, tryptophan and adenine. The production medium composition as carbon and nitrogen sources selected by one factor at a time method was galactose and glutamic acid, respectively. Full factorial design (FFD) was used to find the effect of each factor on the response variable, as well as the effects of interactions between factors on the response variable. Based on these results, the steepest ascent method (SAM) and response surface methodology (RSM) were applied to determine the optimal concentrations to produce laccase3. The obtained optimal concentrations of the production medium were (g/L): galactose 19.16, glutamic acid 5 and yeast nitrogen base without amino acid 10.46. It was found that the laccase3 activity of the optimal condition medium (277.04 mU/mL) was about 13.6 times higher than that to obtain from the basic medium (20.50 mU/mL). Finally, fermentation conditions were examined for the laccase3 production from TYEGLAC3-1. The effect of temperature, pH, rpm and vvm on the laccase3 production of TYEGLAC3-1 was also studied in a batch fermenter by using optimized production medium. Laccase3 by batch culture was 1157.04 mU/mL at 25℃, pH 3.5, 100 rpm and 1 vvm.

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저자

• Ju Hee LEE [ Dept. of Food science &Technology, Chonbuk National University, Jeonbuk, 561-756. ]
• Enkhtsetseg SEROD [ Dept. of Food science &Technology, Chonbuk National University, Jeonbuk, 561-756. ]
• Min Yuan JANG [ Dept. of Food science &Technology, Chonbuk National University, Jeonbuk, 561-756. ]
• So Yeon LIM [ Dept. of Food science &Technology, Chonbuk National University, Jeonbuk, 561-756. ]
• Ji Yoon JEONG [ Dept. of Food science &Technology, Chonbuk National University, Jeonbuk, 561-756. ]
• Yong Seob JEONG [ Dept. of Food science &Technology, Chonbuk National University, Jeonbuk, 561-756. ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국생물공학회 학술대회

• 간기

  반년간

• 수록기간

  1985~2013

• 십진분류

  KDC 476 DDC 576