Abstract:Laccase is a copper-containing polyphenol oxidase, which can catalyze the oxidation of various phenolic compounds and aromatic amines. It has wide application prospects in food, paper, energy, macromolecular compound synthesis and other fields. In recent years, more and more attention has been focused on the development and utilization of laccase. In this study, during the fermentation via Trametes versicolor in flasks, the morphology of mycelium was induced and regulated by adding farnesol, and the yield of laccase was increased. Besides, the activity of laccase fermented from Trametes versicolor and the mass concentration of protein reached (161.37±1.58) U/L and (29.19±1.30) mg/L, respectively, which was more than ten times higher than those of the control group. In addition, the optimum reaction temperature was 40 ℃, the optimum pH was 4.0, and the laccase had good thermal stability in the range of 25~55 ℃. Furthermore, based on the study of enzymatic reaction kinetics, it was found that laccase had a certain decolorization effect on evans blue, Congo red, and eriochrome black T dyes, and the decolorization effect of evans blue was the strongest, exhibiting good application potential.
