ORIGINAL RESEARCH article
Front. Bioeng. Biotechnol.
Sec. Industrial Biotechnology
Volume 13 - 2025 | doi: 10.3389/fbioe.2025.1631687
Optimization of the scale-up production process for highyield laccase from white-rot fungi
Provisionally accepted
- 1China Tobacco Sichuan Industrial Co.,Ltd., Chengdu, China
- 2Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- 3Science Center for Future Foods, Jiangnan University, Wuxi, China
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Introduction: Laccase exhibits significant applications in food additives, wastewater treatment, and biomass processing. Fungal laccase exhibits high activity, good stability, and excellent performance. However, scale-up production of high-yield laccase from fungi is challenging. This study aimed to identify crucial factors affecting enzyme production and analyze the enzymatic properties of laccase during fermentation.Methods: A laccase-producing white-rot fungus was used for fermentation process optimization in 200 L and 1200 L fermenters. The Plackett-Burman design revealed three significant influencing factors: temperature, aeration ratio, and agitation speed.The steepest ascent experiment was used to approximate the maximum response region, followed by the establishment of a regression model between experimental factors and laccase activity using the Box-Behnken response surface methodology and optimal fermentation condition selection.The optimal conditions for laccase production by Ganoderma lucidum fermentation were 30 °C temperature, 0.66 aeration ratio, and 100 rpm agitation speed, achieving a maximum laccase activity of 214185.2 U/L. Dissolved oxygen (DO) was a crucial factor for high laccase yield, and its maintenance at a high level in the fermentation system significantly enhanced the enzyme activity. Fermentation batches with varying laccase production levels exhibited a trend of decreasing pH and a subsequent increase in the mid-to-late fermentation stages. With decreased pH, the DO level started declining; when DO stabilized, the pH started to rebound, coinciding with the peak laccase activity, indicating a signal of fermentation endpoint in industrial production.Discussion: This study provides valuable theoretical and data support for the industrial production of laccase by fungi through optimized fermentation processes.
Keywords: White-rot fungus, Ganoderma lucidum, Laccase, Response Surface Methodology, Fermentation optimization
Received: 21 May 2025; Accepted: 28 Jul 2025.
Copyright: © 2025 Ma, Liu, Gu, Zhang, Ji, Zhang, Wen and Peng. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Wu Wen, China Tobacco Sichuan Industrial Co.,Ltd., Chengdu, China
Zheng Peng, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.