Purification and Characterization of Laccase Enzyme from Locally Isolated Aspergillus flavus Strain
Purification and Characterization of Laccase Enzyme from Locally Isolated Aspergillus flavus Strain
Syeda Rubab Zaidi* and Safdar Ali Mirza
Figure 2:
Optimization of size of Inoculum for enzyme production from A. flavus.
Figure 3:
Optimization of Copper sulphate conc. for enzyme production from A. flavus.
Figure 4:
Effect of various Inducers on enzyme production from A. flavus.
Figure 5:
Ammonium sulphate precipitation of laccase enzyme by A. flavus.
Figure 6:
Impact of different pH on laccase activity by A. flavus.
Figure 7:
Impact of Temperature on laccase activity by A. flavus.
Figure 8:
Impact of activators and inhibitors on laccase activity by A. flavus.
Figure 1:
Effect of Incubation time on the production of laccase and mycelial mass of Aspergillus flavus.
June 2022
Vol. 37, Iss. 1, pp. 1-92
