Optimization of Fermentation Parameters for Laccase Production by a Novel Deuteromycete Fungus Myrothecium Verrucaria NF-05 Using Response Surface Methodology

摘要

To obtain the maximum production of laccase from a novel deuteromycete fungus Myrothecium verrucaria NF-05, optimization of fermentation parameters was performed. Central composite design and response surface analysis revealed the optimum concentration of glucose, CuSO_4 and gallic acid to be 26.47 g L~(-1), 236.3μM, and 138.4μM, respectively. This optimization strategy led to the enhancement of laccase production from 12.00 to 19.94 U mL~(-1), 1.66-fold increase.