STATISTICAL MODELING OF LACCASE PRODUCTION USING MULTIVARIATE ANALYSIS METHODS

The influence of five variables on the composition of a medium for laccase production by Pleurotus ostreatus DM-1513 was investigated using a 25 full factorial experimental design. Data analysis showed that low pH and high yeast extract concentration values, as well as the absence of both an inducer and a buffer system, had positive effects on the secreted enzyme levels, whereas the type of enzyme releaser did not have a significant effect. Additional experiments showed that the highest levels of laccase activity (489-540 U/L) were obtained in cultivation media with initial pH between 6.0 and 6.5 and yeast extract concentrations of 0-0.25% w/w.