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| Bettin,Fernanda; Cousseau,Francine; Martins,Kamila; Zaccaria,Simone; Girardi,Viviane; Silveira,Mauricio Moura da; Dillon,Aldo José Pinheiro. |
| (1) Background: In this study, the effects of different pH values (2.4, 3.2, 4.4 and 5.0), temperatures (30, 35, 40, 45 and 50°C) and agitation (100 rpm) on the enzymatic decolourisation of twenty-two dyes belonging to the chromophore groups anthraquinone, azo and triphenylmethane were assessed. (2) Methods: In all conditions, it was used a crude enzyme broth containing 30 U mL-1 laccases produced by Pleurotus sajor-caju PS-2001 in submerged process. (3) Results: Regarding the effects of pH values, the best results were obtained at pH 3.2 and 30°C, in which bleaching was observed for all dyes evaluated. In assays conducted at different temperatures, highest levels of decolourisation were observed at 35°C and pH 3.2 for nineteen of the dyes assessed.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pleurotus sajor-caju; Laccases; Dye decolourisation; Anthraquinone; Azo; Triphenylmethane. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100204 |
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| Bhattacharya,Sourav; Das,Arijit; G,Mangai.; K,Vignesh.; J,Sangeetha.. |
| Azo, anthroquinone and triphenylmethane dyes are the major classes of synthetic colourants, which are difficult to degrade and have received considerable attention. Congo red, a diazo dye, is considered as a xenobiotic compound, and is recalcitrant to biodegradative processes. Nevertheless, during the last few years it has been demonstrated that several fungi, under certain environmental conditions, are able to transfer azo dyes to non toxic products using laccases. The aim of this work was to study the factors influencing mycoremediation of Congo red. Several basidiomycetes and deuteromycetes species were tested for the decolourisation of Congo red (0.05 g/l) in a semi synthetic broth at static and shaking conditions. Poor decolourisation was observed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Azo Dyes; Congo red; Laccases; Mycoreme. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400040 |
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| Camacho Martínez, Francisco Javier. |
| En la producción de hongos comestibles se utilizan diversos residuos agroindustriales como la paja de cebada, trigo y avena. Como resultado del cultivo, se producen grandes cantidades de sustrato residual, el cual puede potencialmente ser usado para procesos de biorremediación in situ. En el presente estudio, se cultivó el hongo comestible Pleurotus ostreatus (CP-50) en presencia del hidrocarburo aromático policíclico, antraceno. La cepa se cultivó en tres condiciones: 1) Agar con Extracto de Malta (EMA), CP-50 y antraceno (tratamiento); 2) EMA y CP-50 (testigo) y 3) EMA y antraceno (blanco). Se utilizaron 4 concentraciones de antraceno por caja Petri (0.05, 0.1, 0.2 y 0.4 g). A cada muestra se le midió el área de la colonia (cm2), se determinó la cantidad... |
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Palavras-chave: Antraceno; Lacasas; PAGE; Pleurotus ostreatus; Proteínas; Anthracene; Laccases; Proteins; Estrategias para el Desarrollo Agrícola Regional; EDAR; Maestría. |
| Ano: 2013 |
URL: http://hdl.handle.net/10521/2198 |
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| Díaz,Rubén; Téllez-Téllez,Maura; Sánchez,Carmen; Bibbins-Martínez,Martha D; Díaz-Godínez,Gerardo; Soriano-Santos,Jorge. |
| Background: Enzymatic activity and laccase isoenzymes number of Pleurotus ostreatus grown in different pH values of the growing medium in submerged fermentation and incubated in buffer solutions of different initial pH values were determined. The expression profiles of five laccase genes (Lacc1, Lacc4, Lacc6, Lacc9 and Lacc10) in these cultures were also studied. Results: The highest laccases activity was obtained in cultures grown at initial pH of 4.5 and the lowest in cultures grown at initial pH of 8.5. Isoenzyme profiles were different in all the cases. Lacc1, Lacc4, Lacc6 and Lacc10 were expressed in all the cultures. Conclusions: The initial pH of the growing medium is an important factor for regulating the expression of laccase genes, having an... |
| Tipo: Journal article |
Palavras-chave: Laccases; Pleurotus ostreatus; Submerged fermentation; Zymogram. |
| Ano: 2013 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000400006 |
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