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Table 4 Effect of carbon and nitrogen sources on laccase production at 25°C after 24 h of incubation

From: A psychrotolerant strain of Serratia marcescens (MTCC 4822) produces laccase at wide temperature and pH range

Carbon Source O.D. at 600 nm Laccase activity (UL −1 ) Nitrogen source O.D. at 600 nm Laccase activity (UL −1 )
Fructose 0.047 ± 0.005 207.9 ± 3.0 Ammonium Chloride 0.222 ± 0.020 6.0 ± 0.5
Maltose 0.042 ± 0.008 208.4 ± 1.8 Ammonium sulfate 0.135 ± 0.110 3.9 ± 0.4
Sucrose 0.043 ± 0.006 195.1 ± 0.4 Yeast extract 0.912 ± 0.044 17.4 ± 0.5
Xylose 0.048 ± 0.003 228.4 ± 8.7 Casein 0.192 ± 0.023 3.4 ± 0.4
Galactose 0.062 ± 0.008 193.3 ± 4.5 Peptone 0.791 ± 0.074 14.3 ± 0.4
Cellulose 0.037 ± 0.003 200.5 ± 0.5 Urea 0.081 ± 0.031 6.7 ± 0.2
Starch 0.069 ± 0.001 206.6 ± 1.0 Sodium nitrate 0.051 ± 0.004 193.4 ± 6.5
  1. Control: O.D. at 600 nm = 0.040 ± 0.008; Laccase activity = 178.3 ± 3.1 UL−1.