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Properties of a laccase produced by Phanerochaete flavido-alba induced by vanillin
Teresa de la Rubia1, Esteban Ruiz, Juana Pérez
1Department of Microbiology, Faculty of Pharmacy, University of Granada, Campus Cartuja, 18071 Granada, Spain.
Archives of Microbiology
|December 10, 2002
Abstract:
Phanerochaete flavido-alba is able to remove simple and polymeric phenols from the recalcitrant wastes of the olive oil industry, in a process in which a laccase is involved. This report describes the characterization of a laccase produced by P. flavido-alba and induced by vanillin. Although the amino acid composition of the purified enzyme is typical for laccases, other molecular characteristics show that it is quite different from fungal laccases. The purified laccase oxidized preferably o- and p-biphenols.
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