Dairy Waste ‘Ghee Residue’ Influence Laccases Production by Pycnoporus Cinnabarinus and its Optimization.

ABSTRACT

The present study reveals that a potent laccases producer Pycnoporus cinnabarinus produces higher quantity of laccases in the Coll et al. Medium (M1 medium) and Potato dextrose broth medium (M4 medium) containing agricultural waste ‘wheat bran’ (1%w/v) after a great comparative study among the five laccases production media namely Coll et al. medium (M1 medium), Olga et al. medium (M2 medium), Slomczynski medium (M3 medium), Potato dextrose broth (PDB) medium (M4 medium) and nutrient salt medium (M5 medium). There was a tremendous increase in laccases production with alternative carbon source. There was about 265.2% increase in laccases production in M1 Medium with wheat bran (126.99±2.046 U/ml/min) which further increased by 305% (140.78±1.118 U/ml/min) after the addition of dairy waste ‘Ghee residue’. In the presence of rice bran there was a reduction in laccase production, which however improved in the presence of Ghee residue by a good 63.8% (56.96±1.005 U/ml/min) compared to the M1 medium with glucose. Similarly in case of M4 medium, there was an increase in laccases production by 45.6% with wheat bran (89.46±1.861U/ml/min) and on addition of ghee residue it increased to about 95.6% (115.00±2.048U/ml/min). The beneficial effect of ghee residue was proved by comparative study on effect of other inducers namely copper sulfate, ammonium tartrate, ethanol and peptone. The maximum production was obtained in 9 days at pH 3.0 and temperature 35°C in potato dextrose broth medium (M4) with 1% w/v wheat bran and 2% w/v Ghee residue. The presence of phenolic compounds in the Ghee residue was found to be encouraging laccases production.