The aim of this study was to analyse the effect of rotating magnetic field (RMF) exposition on the fungal laccase catalytic properties. The results obtained in the study revealed that RMF may positively alter the laccase activity. A significant increase in activities of 11%, 11%, and 9% were observed at 10 Hz, 40 Hz and 50 Hz, respectively. Exposure of laccase to the rotating magnetic field resulted in its increased activity at broader pH range and a slight shift in optimum pH from 4.0 to 4.5 at RMF with frequency 20 Hz. The results show that the enzyme activity, stability, and optimum pH can be significantly altered depending on the characteristic of the applied RMF. Application of rotating magnetic field opens a new way for controlling and directions of enzyme-based bioprocessing.
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