Related Experiment Video
Updated: May 6, 2026
14:53
Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
11.8K
Recent Advances in Laccase Production: Challenges and Future Perspectives
Mingxia Jiao1,2, Wenhu Chen1,2, Xiangling Jiang1,2
1State Key Laboratory of Green Papermaking and Resource Recycling, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.
Journal of Microbiology and Biotechnology
|October 29, 2025
Summary
This review explores laccase (a multicopper oxidase) and its green catalyst potential in various industries. It summarizes laccase production advancements and proposes future research directions for enhanced efficiency.
Area of Science:
- Biotechnology
- Enzyme Catalysis
- Green Chemistry
Background:
- Laccase, a multicopper oxidase, offers advantages like broad distribution and high redox potential.
- Its potential spans food, textiles, paper, chemical synthesis, and bioremediation, positioning it as a green catalyst.
- Understanding laccase is crucial for advancing industrial biocatalysis.
Purpose of the Study:
- To review the physiological functions, classification, and reaction mechanisms of laccase.
- To focus on strategies for improving laccase performance and production.
- To summarize recent advancements and propose future research trends in laccase development.
Main Methods:
- Literature review of laccase research.
- Analysis of laccase physiological functions and reaction mechanisms.
- Synthesis of updated studies on laccase production and improvement strategies.
Main Results:
- Laccase exhibits significant potential as a green catalyst across diverse industrial applications.
- Various strategies exist for enhancing laccase production and activity.
- Recent advancements have been made in optimizing laccase yield and application.
Conclusions:
- Laccase is a versatile enzyme with substantial green chemistry applications.
- Continued research into laccase production and improvement is vital for industrial adoption.
- Future directions include optimizing enzyme efficiency and exploring novel applications.
Related Concept Videos
01:29Microbes in Food Production
403
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
01:27Microbes in the Production of Fermented Foods
327
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
01:22Bioreactor Controls-III
67
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
67
01:27Upstream Processing
97
Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...
97
01:25Production of Organic Acids
105
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
105
01:25Biofuels
107
The microbial conversion of organic matter into biofuels holds potential as a renewable energy source. Among biofuel sources, microalgae are recognized as a highly efficient and adaptable feedstock for biodiesel production, owing to their rapid biomass accumulation, elevated lipid productivity, and capacity to proliferate in diverse aquatic systems, including freshwater, marine, and wastewater habitats. Unlike terrestrial crops, microalgae do not compete for land and can achieve significantly...
107