Phenol removal by laccases and other phenol oxidases of Pleurotus sajor-caju PS-2001 in submerged cultivations and aqueous mixtures

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Publisher: Elsevier B.V.
Document Type: Report
Length: 349 words

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Keywords Pleurotus sajor-caju; Phenol removal; Phenol oxidases; Laccases; Stirred-tank reactor; Internal-loop airlift reactor Highlights * Phenol degradation was performed in Pleurotus cultivation and with crude enzyme. * Up to 92% of phenol was removed from liquid medium in a stirred-tank reactor (STR). * STR can be replaced by an internal-loop airlift reactor with similar efficiency. * Crude enzyme broths tested in aqueous mixtures show phenol removal up to 55%. * Decrease in concentration of phenol is related to the presence of laccase enzymes. Abstract In this work, phenol removal from aqueous solutions by Pleurotus sajor-caju PS-2001 phenol oxidases was assessed under different conditions. In stirred-tank reactor (STR), 77, 82, 92 and 36% of removal were attained when initial concentrations of 1.0, 2.0, 3.0 and 4.0 mmol L.sup.-1 phenol, respectively, were used. Among the different enzymes produced by this fungus, phenol removal seems to be related to the activity of laccases that attained maximum values between 33 and 91 U mL.sup.-1 in STR. With an internal-loop airlift reactor (ILAR), phenol concentrations of 1.0, 2.0, 3.0, 4.0 and 5.0 mmol L.sup.-1 were evaluated, and removal of 70, 76, 82, 77 and 82%, respectively, were observed. In ILAR, however, superior maximum titres of laccases were quantified (80--285 U mL.sup.-1). Crude enzyme broths have also been tested for phenol removal from 3.0 mmol L.sup.-1 aqueous solutions, the best result (55% of removal) being obtained at pH 3.2 and 30 [degrees]C, without agitation, using 60 U mL.sup.-1 laccases. According to the data presented, phenol can be efficiently removed from liquid media in submerged cultures of P. sajor-caju PS-2001 even when carried out in a simple pneumatic reactor, whereas significantly less amount of the pollutant is degraded when a crude enzyme broth is used. Author Affiliation: Instituto de Biotecnologia, Universidade de Caxias do Sul, Rua Francisco Getulio Vargas, 1130, Caxias do Sul, RS, CEP 95070-560, Brazil * Corresponding author. Article History: Received 26 February 2018; Revised 9 January 2019; Accepted 2 February 2019 Byline: Fernanda Bettin [fbettin@ucs.br] (*), Francine Cousseau, Kamila Martins, Nicole Amanda Boff, Simone Zaccaria, Mauricio Moura da Silveira, Aldo Jose Pinheiro Dillon

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Gale Document Number: GALE|A575239783