Optimized Production Conditions Of Laccase From Armillaria Mellea And Its Effect On The Degradation Of Environmental Pollutants

Armillaria mellea is one of the important fungi both medicinal and edible, It can synthesize a certainamount of laccase on the secondary growth and metabolism stage and laccase can degradation lignin and itsanalogues and other environmental contaminantshave great significance in environmental protection.1. The optimal fermentation conditions for laccase production by Amillariella mellea wereinvestigated. The composition of fermentation medium was (L^-1): corn flour30g, soybean meal12g, mixedliquid of trace metals40ml, C/N2.5, Tween801g, Sawdust0.01g, CuSO₄·5H₂O0.05mmol and the opticalconditions were the initial pH of medium5.0,35ml medium in250ml-flask,25oC and180rpm for18days.2. Laccase extracted from the Amillariella mellea fermentation catalytic decolored on two commonanthraquinone dyes: Reactive Brilliant Blue KN-R and Reactive Brilliant Blue X-BR which is broadly usedin the printing and dyeing industry and obtained the optimal catalytic decolorizing conditions. The resultsshowed that optimum temperature of Reactive Brilliant Blue KN-R decolorization was30°C, the optimumdye concentrations was80mg·L^-1, the optimum enzyme dosage was0.25U·mL^-1, and the optimum pH was5. Under this optimal conditions, the maximum decolorization rate of Reactive Brilliant Blue KN-R wasover90%. The optimum temperature Reactive Brilliant Blue X-BR decolorization was30°C, the optimumdye concentrations was50mg·L^-1, the optimum enzyme dosage was0.5U·mL^-1, and the optimum was pH4. Under the optimal conditions, the maximum decolorization rate of Reactive Brilliant Blue X-BR wasover70%. The research which decolorization on the two common industrial dyes by crude enzyme fromAmillariella mellea fermentation obtained a good effection. The result indicate that the decoloration onanthraquinone dyes by laccase from Amillariella mellea has a potential value in the printing and dyeingindustry, which will be a significance to the application of laccase from fungal in the dyes wastewatertreatment and the environmental protection.3. Laccase extracted from the Amillariella mellea fermentation can catalyse the process of degradationon two chlorophenols:2,4-chlorophenol （2,4-DCP） and2-chlorophenol（2-CP）. The effects of reaction time,pH, temperature, concentration of chlorophenols and laccase on the removal grade of chlorophenols arediscussed in details, and also obtained the optimal catalytic degradation conditions and kinetic equations. The results indicate that the crude laccase from Amillariella mellea could effectively degrade2,4-DCP and2-CP and the degradation of2,4-DCP is better. The optimal degradation temperature of2,4-DCP was40°C,the optimal concentration was75mg·L^-1, the optimal enzyme dosage was0.1U·mL^-1, and the optimal pHwas6.5. Under this conditions, the maximum degradation rate of2,4-DCP was over97%. The optimaldegradation temperature of2-CP was50°C, the optimal concentration was100mg·L^-1, the optimal enzymedosage was0.1U·mL^-1, and the optimal pH was6. Under this conditions, the maximum degradation rate of2-CP was over93%. The reaction process followed the one-rate dynamic equation. Laccase can effectivelytransform chlorophenols.4.Laccase extracted from the Amillariella mellea fermentation can catalyse the process of degradationon two cresols: m-cresol and O-cresol. The effects of reaction time, pH, temperature, concentration ofcresols and laccase on the removal grade of cresols are discussed in details, and also obtained the optimalcatalytic degradation conditions and kinetic equations. The results indicate that the crude laccase fromAmillariella mellea could effectively degrade m-cresol and O-cresol. The optimal degradation temperatureof m-cresol was40°C, the optimal concentration was100mg·L^-1, the optimal enzyme dosage was0.15U·mL^-1, and the optimal pH was5.0. Under this conditions, the maximum degradation rate of m-cresol wasover99%. The optimal degradation temperature of O-cresol was50°C, the optimal concentration was50mg·L^-1, The optimal enzyme dosage was0.1U·mL^-1, and the optimal pH was6. Under this conditions, themaximum degradation rate of O-cresol was over99%. The reaction process followed the one-rate dynamicequation. Laccase can effectively transform cresols. Its degradation quality indicates that laccase fromAmillariella mellea has potential application value in phenolic pollutants control and environmentalprotection.