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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.